How to Make White Chocolate Fudge
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.
Servings: 16 pieces
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