White Christmas Fudge

White Christmas Fudge

Another Christmas favourite – this fudge looks beautiful and is particularly good served with the Choc-Nut fudge for contrast.

Liqueur is optional, however as white chocolate is rather sweet the foil of the cranberries anbd the liqueur helps to reduce the sugar overload.

200 grams white marshmallows

60 grams butter

400 grams white chocolate

100 grams pistachio nuts, toasted

50 grams dried cranberries

2 tablespoons Baileys, Sheridans White or Bourbon

Over a very low heat, melt the marshmallows and butter with 2 tablespoons of water.

Add the chocolate and stir gently to combine.  Add the liqueur and combine well with the fudge mix.

Line a baking tray with baking paper and pour the fudge mixture in carefully.  Fold a few of the cranberries and pistachios into the fudge and press the rest into the surface.

Refrigerate for at least an hour before cutting into mouthful-sized pieces.

Serve with lots of strong espresso coffee.