White Chocolate Fudge

How to Make White Chocolate Fudge

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Fudge is a very famous English sweet, not only in Europe but also in the United States. It’s soft, super tasty, and versatile. Let’s learn this white chocolate version with cranberry and peanuts.
CATEGORIA Easter Recipes, Gluten-free, Make and Sell, Party Sweets, Recipes with up to 5 ingredients, Sweets and Desserts
COZINHA English
PALAVRA-CHAVE chocolate, fudge, white chocolate
TEMPO DE PREPARO 1 hour
TEMPO DE FORNO/FOGÃO 10 minutes
TEMPO TOTAL 1 hour 10 minutes
Servings 16 pieces
Author Natália Palmegiano – Cook’n Enjoy

Equipment

  • Microwave
  • Refrigerator

Ingredients

  • 10.58 oz of White Chocolate chopped (300 g)
  • 6.88 oz of Condensed Milk (195 g)
  • 1/2 tbsp Butter 0.35 oz (10 g)
  • 1/2 cup of Peanuts roasted 2.47 oz of (70 g)
  • 1/2 cup of Cranberry 2.3 oz (65 g)

Instructions

  • Melt the chocolate in 30-second intervals in the microwave until smooth
  • Heat the condensed milk with the butter in the microwave for about 20-30 seconds, mix
  • Return to the microwave for another 20 seconds and stir again; this avoids thermal shock
  • Then add the peanuts and cranberries and stir a little more
  • Pour into a pan lined with parchment paper; the one I used is 7.0 x 7.0 inches (18x18cm)
  • Smooth the surface with a spatula
  • Refrigerate for at least 3 hours
  • Remove the parchment paper and use a sharp knife to cut the squares; I made 36 squares, leaving the rows with 6 units each

Notes

Tips:
– Valid to: 14 days if stored at room temperature, in a closed container in a dry and airy place
45 days if stored in the refrigerator
120 days if stored in the freezer