Grated zest and cranberries add fruity flavours
(25 votes)
Cook: 50 Mins
Serves: 64
Price: 9p per serving
Nutritional Information
Each 20g serving contains
Energy
310kj
74kcal
310kj
74kcal
4%
Fat
2.4g
2.4g
Low
3%
3%
Saturates
1.5g
1.5g
Med
8%
8%
Sugars
12.0g
12.0g
High
13%
13%
Salt
0.05g
0.05g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1548kj/370kcal
Typical energy values per 100g:
1548kj/370kcal
Ingredients
397g tin Carnation Condensed Milk
150ml whole milk
100g butter
450g demerara sugar
finely grated zest 4 clementines
50g dried cranberries
75g plain chocolate chips
50g white cooking chocolate
10g pistachios
Method
1
Line a 21cm square tin with baking paper. Put the condensed milk, whole milk, butter and demerara sugar in a nonstick pan over a low heat. Stir until the butter has melted and the sugar has dissolved.
2
Turn the heat up to medium and bring to the boil, stirring continuously. Reduce the heat and simmer for 15 mins, stirring.
3
Remove from the heat and add the clementine zest, dried cranberries and chocolate chips. Beat for 5-8 mins with a wooden spoon until the mixture has thickened and is even in colour. Pour into the tin, smooth with a knife and leave to cool completely.
4
To decorate, melt 50g white cooking chocolate and drizzle over the fudge using a teaspoon. Scatter over 10g pistachios, finely chopped. When cool, remove from the tin and cut into 64 squares. Keep in an airtight container for up to 2 weeks.