Christmas Fudge. A creamy, festive slow cooker fudge packed with white chocolate, pistachios, and cranberries, delivering rich sweetness and perfect bite-sized treats for holiday sharing.
Ingredients
- White chocolate → 600g
- Sweetened condensed milk → 1 can (395g)
- Butter → 1T
- Vanilla essence → 1T
- Chopped peeled pistachio nuts → 1/2 cup
- Dried cranberries, chopped → half cup
Christmas Fudge: Instructions
- Combine all ingredients in slow cooker: leave out nuts and cranberries.
- Bake on Low 90mins with lid removed.
- Stir at frequent intervals of say 15 mins, with metal or silicone stirring spoon (not wooden).
- Add nuts and cranberries at the conclusion of cooking.
- Spread into a tray 20cm x 20cm lined with baking paper and smooth.
- Refrigerate to set. I prefer overnight though it can be established 4 hrs.
- When prepared, cut into squares and work fast and put back to fridge to store.
- Stored in refrigerator for a matter of weeks or in freezer for a matter of months.