Yes folks, it’s that time of year again!
Well sort of…Christmas starts in November, right? It does in my head. My apologies to those out there who are like my dad and only start to think about Christmas some time around the 20th of December.
Regardless of whether you loathe the festive season or you begin your countdown at the end of September like I do, there is one thing that no one can disagree on at this time of year, and that’s the need for delicious seasonal food.
This fudge is a perfect example of a foodstuff that can unite even the most divided of families on the run up to Christmas, from personal experience, no one can resist it!
I made a huge batch of fudge similar to this last Christmas Eve and gave it to my boyfriend and best friends’ families as an extra little edible treat to go along with their presents. It went down really well and satisfied all the little chocolate cravings that tend to crop up as the long dark nights draw in. So I decided that this year I’d up the ante and make it even more delicious.
Strictly speaking, this isn’t a traditional fudge recipe and there’s no need for scary sugar work or boiling caramel stages (thankfully), but it does produce wonderfully rich and addictive little cubes of chocolate heaven. So who gives a damn if this isn’t technically “fudge”. This is maverick fudge. Its easy and cheap to whip up for gifts or just as a treat for yourself.
You’re curious what’s inside now, aren’t you?
These stunning little segments are made of rich chocolate and laced with the beautiful red and green colours of Christmas in the form of sweet, tangy festive cranberries and crunchy chopped pistachios. The addition of sweet, warm cinnamon round everything up into one big chocolatey Christmas hug.
Firstly, prepare the tin that you want to set your fudge in by lightly greasing it and lining it with some greaseproof paper, this makes it easier to remove the fudge later. You can use a medium sized square or rectangular baking tray or one of those disposable foil trays you can buy. I used the same deep medium sized baking tray I use to make my Salted Caramel Squares.
Now, grab all your chocolate and break/chop it into small pieces ready to melt. You can use a knife or just break it up with your hands.
Tip the chopped chocolate into a medium saucepan.
Measure out your pistachios, making sure there are no shells on the nuts, and chop them into rough pieces. Set the chunky green rubble aside while you get your melt on.
To the chocolate-filled saucepan, add the condensed milk and butter. Place this over a low heat and melt gently until all combined. The mixture goes through some ugly teenage phases on its way to thick, chocolate perfection but be patient and don’t crank the heat up too much!
When fully melted, add to the chocolate mixture the cinnamon and mix to incorporate.
Remove the pan from the heat and tip in your chopped pistachios and dried cranberries, give this a good mix until nuts and fruit have snuggled into every inch of your thick mixture.
Pour the mixture into your prepared tin and smooth the top with a spoon/spatula.
Pop this into the fridge or freezer until firmly set. I usually fridge it for about 2-3 hours until I slice it.
When the fudge is firm, lift it out of the tin and look out a big ol’ knife to slice it with. I can usually get 40-50 little chunks out of this recipe but feel free to slice them into larger or even smaller cubes if you like. I like to live by the theory that the smaller they are, the more you can eat without being judged…
Yup, that’s it! Easy, huh? Once it’s all sliced up, this fudge needs to be kept in the fridge to stay firm, it will keep in the fridge for up to a week or stashed in the freezer for a few months. You can even eat it straight from the freezer without thawing it!
Oops! Who did that?
What are you waiting for? Get some Christmas Fudge in your life!
Rich, chocolatey cranberry and pistachio fudge that's perfect for Christmas!
- 300g dark chocolate
- 100g milk chocolate
- 1 tin condensed milk (400g roughly)
- 30g butter
- 1tsp cinnamon
- 80g pistachios, shelled and chopped
- 80g dried cranberries
- Firstly, prepare the tin that you want to set your fudge in by lightly greasing it and lining it with some greaseproof paper, this makes it easier to remove the fudge later. (You can use a medium sized square or rectangular baking tray or one of those disposable foil trays you can buy)
- Chop the chocolate into small pieces ready to melt and tip the pieces into a medium saucepan.
- To the chocolate-filled saucepan, add the condensed milk and butter. Place this over a low heat and melt gently until all combined.
- When fully melted, add the cinnamon, chopped nuts and cranberries and mix well.
- Pour the mixture into your prepared tin and smooth the top with a spoon/spatula.
- Pop this into the fridge or freezer for about 2 hours until firmly set.
- When the fudge is firm, lift it out of the tin and slice it. I can usually get 40-50 little chunks out of this recipe but feel free to slice them into larger or even smaller cubes if you like.
- You can store this fudge in the fridge or freezer.