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White chocolate and cranberry fudge

by Marcello Tully
  1. White chocolate and cranberry fudge recipe
Item 1 of 1
  • Petit four
  • easy
  • 20
  • 20 minutes
★ ★ ★ ★ ★
Not yet rated

This brilliant Christmas white chocolate fudge recipe from Marcello Tully will not take too long to rustle up, yet will provide a treat that lasts for days over the holiday period. Alternatively, you can wrap up the fudge in some colourful cellophane and give as a gift.

First published in 2015
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Ingredients

Metric

Imperial

SAVE RECIPE

Equipment

  • Sugar thermometer

Method

1
Add the cream, sugar, butter and glucose to a heavy-based pan and bring to the boil, or up to a temperature of 118°C
  • 450ml of double cream
  • 1kg caster sugar
  • 60g of butter
  • 60g of glucose
2
Once the fudge mix has reached the optimum temperature, combine the white chocolate drops and cranberries in a bowl and pour over the fudge
3
Mix well to incorporate the cranberries and chocolate, then transfer to a greaseproof-lined tray. Bang the tray on the side a couple of times to level out the fudge and remove air bubbles
4
Once almost cool, score the fudge with a large knife (to the size of the pieces required), then leave to cool before cutting them completely
First published in 2015
Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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