Fudge With Cranberries & Pecan Nuts

A community recipe by Steph77

Not tested or verified by Nigella.com

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Introduction

Nigella Thanks for your inspiring tips & tricks as well as the simple recipies for fantastic food! I have used your fudge chocolate-pistachio fudge as a base to prepare my own! So far it's been a great success as little X-mas treats for my friends (or "cadeaux gourmands" as I call them in french). Stephanie, your French biggest fan ;-)

Ingredients

Serves: N/A

Metric Cups

200 grams dark chocolate (chopped)
397 grams condensed milk (use half)
15 grams butter
1 pinch of salt
100 grams pecan nuts
100 grams dried cranberries

7 ounces bittersweet chocolate (chopped)
14 ounces sweetened condensed milk (use half)
½ ounce butter
1 pinch of salt
3½ ounces pecan nuts
3½ ounces dried cranberries

Method

Fudge With Cranberries & Pecan Nuts is a community recipe submitted by Steph77 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.

Put the pecan nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

Add the nuts and dried cranberries to the melted chocolate and condensed milk and stir well to mix.

Pour and spatch this mixture into a foil tray 15 to 20cm square, smoothing the top.

Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 1 x 2cm. Cutting 4 x 5 lines in the tin to give 20 pieces best achieves this.

Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

ENJOY!

Put the chopped chocolate, sweetened condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.

Put the pecan nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

Add the nuts and dried cranberries to the melted chocolate and sweetened condensed milk and stir well to mix.

Pour and spatch this mixture into a foil tray 15 to 20cm square, smoothing the top.

Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 1 x 2cm. Cutting 4 x 5 lines in the tin to give 20 pieces best achieves this.

Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

ENJOY!