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Fudge With Cranberries & Pecan Nuts

A community recipe by

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 ;-)

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!

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