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White Chocolate, Cranberry & Pistachio Fudge

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Recipe not tested
White Chocolate, Cranberry & Pistachio Fudge Recipe not tested
created: 2013/09/04 changed: 2013/09/04
3

Ingredients

Portions16 portion(s)
  • 400 g white chocolate, E.g. Cadbury Dream
  • 1 can sweetened condensed milk, 395g
  • 60 g dried cranberries
  • 60 g pistachio nuts
6
15m
Preparation 15m
Baking/Cooking
7
Difficultyeasy
Appropriate for Thermomix-Beginners
8
Recipe is created for
 
 Thermomix TM 31
9

Recipe's Preparation

Fudge

1.

1. Line a square cake tin with baking paper

2. Break the white chocolate into squares and place into the TM bowl

3. Add condensed milk

4. Cook 10 minutes, 100 degrees, speed 3

5. Add nuts and cranberries and mix 20 seconds, counter-clockwise operation , speed 1

6. Working quickly and using spatula, spread into lined tin.  Leave until completely cold before refrigerating so that it sets evenly.

7. Once set, life out of tin and cut into 16 even portions.


2.

Describe the preparation steps of your recipe



5

Recipe's preparation

Fudge

1.

1. Line a square cake tin with baking paper

2. Break the white chocolate into squares and place into the TM bowl

3. Add condensed milk

4. Cook 10 minutes, 100 degrees, speed 3

5. Add nuts and cranberries and mix 20 seconds, counter-clockwise operation , speed 1

6. Working quickly and using spatula, spread into lined tin.  Leave until completely cold before refrigerating so that it sets evenly.

7. Once set, life out of tin and cut into 16 even portions.


2.

Describe the preparation steps of your recipe



Accessories you need

SpatulaSpatulabuy now
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Accessories you need

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This recipe was provided to you by a Thermomix customer and has not been tested by Vorwerk Thermomix or Thermomix in Australia and New Zealand.
Vorwerk Thermomix and Thermomix in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix instruction manual at all times.
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COMMENTS (10)
2
2

the recepie mix tasted awesome but mine didnt set proberly, i tried the freezer overnight but no different Sad

5
5

Oh, this was devine! Especially great on Christmas day with the green and red throughout it. Was so sweet and moreish. It all got gobbled up by all the guests.

 

Also, I didn't even read the comments before this and my attempt using the "original recipe" turned out just fine (luckily).

My white fudge with cranberries and macadamia nuts was an absolute hit for Christmas.  Thank you. Party

I made these today..so yum...

Double click on the Preparation box to open it to Edit

 

Find me at Kirls Thermo Updates (Facebook)

I have just read the reviews and am waiting nervously as the fudge is in the fridge and I am hoping it will set.

The white chocolate I used was Nestle, hopefully that will save the day.  It looked very rich and creamy even after cooking it at 100 degrees for 10 minutes.  I do wonder why things vary so much?  Should I be waiting for it to go hard before cutting it?

I'M SO SORRY. I've just seen the typo in this!!!  I'm not sure how to edit, I cannot find a button to allow me to edit this recipe but it is NOT meant to be 10 minutes at 100 deg.  No wonder people had problem, it would have destroyed the chocolate!

 

MAJOR EDIT:  Cook for no more than 7-8 minutes at 80 deg only with MC OFF (to avoid condensation).  Watch and wait until it is a smooth liquid.  This will depend on the weather as well, but don't have heat any higher or the chocolate will sieze.  Some manufacturers say 50 degrees, but I find that it needs to be a little hotter otherwise it will begin to set as soon as you add the nuts.

 

Re ingredients & quantities:  No glucose, no added sugar, it isn't needed.  But you will need to adjust the ratio of chocolate to condensed milk depending on what colour chocolate you use and whether or not you add essences.

 

When I first made this I used only 400g of white chocolate to 1 x 395g can of Sweetened Condensed Milk but that was in winter and I had no problems with it setting at all.  Now the weather is warmer I find I need up to 600g of white chocolate.  I also find the Nestle white chocolate buttons set better than the Cadburys. 

 

I make this recipe several of times a week for my shop and have not had problems since increasing the amount of white chocolate.

 

I also make similar recipes using Dark Chocolate Buttons and Milk Chocolate buttons (both of these types ARE Cadbury buttons which I buy in bulk).  

 

The Dark Chocolate always comes out hardest, sometimes too hard to cut easily so I now find the following the best ratio:

 

WHITE chocolate:   600g to 1 x 395g can Condensed Milk

MILK chocolate:       500g to 1 x 395g can Condensed Milk

DARK chocolate:     400g to 1 x 395g can Condensed Milk

 

I also use oil based flavour essences sometimes.  Never any more than 1/2 tsp and if you use an essence you need more chocolate otherwise it won't set. (Tip: never use essences that are not oil based as the chocolate will sieze).

 

Another tip:  A couple of times I was tempted to use the cheaper / generic brand condensed milk.  DON'T. They are too watery and they won't set.  I use Nestle.

 

With these ratios, the fudge is easy to cut into squares for the shop, will not melt at room temperature (the shop isn't always air conditioned, we live in a high altitude).  I display a few portions at a time and keep the rest in the fridge. It will keep for up to 2 weeks, but I bet it gets eaten way before this.  At the moment I'm busy making batches every night after work to ensure I have enough for Christmas.

 

This recipe is so versatile, I always have at least 6 different flavours in the shop at any one time, 2 white, 2 milk & 2 dark.  The favourites are the white choc & cranberry, white choc with 100g quartered Oreo cookies, Milk Choc with hazelnuts, Milk Choc with Irish Cream essence, Dark Choc with Tangerine essence & candied peel, and Dark Choc & Ginger. This week I also have a Dark Choc with Coffee (just 3 tsp instant coffee granules) and topped with melted white choc swirled through - like cream on top of coffee.

What a shame, it looks like a really nice one too but sounds problematic. Is it possible that it is missing liquid glucose and / or caster or icing sugar? I would love to know as it does looks great.

 

Hmm - mine was a gooey mess too. I even tried freezing it :-/

The messy mix tasted yummy - but there is no way I could serve this to anyone. Would love to know what was left out of the recipe?

 

Hi! This recipe sounded amazing so I gave it a try..... but my fudge just stayed a gooey mess and didnt "set" any ideas?