Christmas Fudge

Ingredients for 1 servings:

• 400 g white chocolate coating, coarsely chopped
• 40 g butter
• 1 can condensed milk, sweetened, approx. 395 g
• 100 g macadamia nuts, whole, salted
• 60 g pistachios, weight applies to the unshelled kernels
• 100 g cranberries, dried
• n. B. Cranberries, dried, chopped
• e.g. pistachios and macadamias, chopped
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

Confectionery with pistachios, macadamias and cranberries

First, melt the white chocolate and butter over a warm water bath. Then, transfer the melted mixture to another bowl and stir in the sweetened condensed milk. As soon as the chocolate and condensed milk combine, you’ll notice the consistency firming up. Then add the remaining ingredients and pour the mixture into the mold. The mold should be lightly greased and lined with baking paper to make it easier to remove the mixture after cooling. Finally, sprinkle the chopped cranberries, pistachios, and macadamias on top and then refrigerate. After 5-6 hours, the mixture will be firm enough to slice and serve. If the portions are about the size of a walnut, they’re perfect for serving in small praline molds.