Christmas Edible Gift #2 ~ Cranberry & Almond Fudge

This fudge is a little sensation it’s so easy to make without the need for a sugar thermometer! Just a few combining of ingredients on the heat and of course stirring before being placed into a lined baking tin for chilling. Once chilled, the fudge can be cut into pieces; its texture is very creamy and sweet and with the addition of dried cranberries and almonds makes a perfect edible gift. Divided up in to little cellophane bags and tied with a festive coloured ribbon, this would make a lovely Christmas gift for family or friends.

Happy Cook @ My Kitchen Treasures is hosting a charming event for Homemade Christmas Gifts and I am submitting my fudge into this event. She is posting a round-up here where you’re able to view all the homemade gifts that have been submitted.

Cranberry & Almond Fudge

Ingredients
275g (10 oz) Icing sugar
150ml (¼ pint) full fat milk
75g (3 oz) dried cranberries
50g (2 oz) butter
60g (2½ oz) flaked almonds ~ toasted lightly
¼tsp almond extract
300g (11 oz) white chocolate, chopped a little

Method

Line a 20cm x20cm x5cm (8x8x2 in) baking tin with foil, extending the foil over the edges of the tin.

Butter the sides of a heavy based saucepan and add the icing sugar, milk and butter; stir the ingredients together with a wooden spoon. Stir over a medium heat until the mixture boils and the sugar is dissolved. Reduce the heat to medium-low and boil the mixture for 5 minutes without stirring. Reduce the heat to low. Add the white chocolate and stir on the low heat until the mixture is smooth. Stir in the dried cranberries, lightly toasted almonds, and almond extract. With a spatula spread the mixture evenly into the prepared tin. Cover with cling film or foil and place in the fridge to chill for 6 hours or until firm. Lift out the fudge with the foil from the tin and cut into 2.5cm (1 in) squares.

To toast the flaked almonds, spread them on a baking tray in a single layer and bake in a preheated oven 180°c/fan oven 160°C/350°F/Gas mark 4. Toast for 10 minutes or until golden brown, flipping the flaked almonds over in the baking tray after being in the oven for 5 minutes to evenly toast them.