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Cranberry Chilli Fudge
 Cranberry fudge

We have some cracking festive recipes but here is a favourite from last year. You can make it as hot as you like.  

There are also recipe variations.  You could for example add ginger for a slightly different flavour.

(makes about 900g of fudge)

Ingredients : 
  • 900g sugar
  • 60g unsalted butter
  • 200g full cream condensed milk
  • 180ml milk
  • 1 tablespoon golden syrup
  • 140g fresh cranberries (deseeded and diced)
  • 2 chillies (dried flakes is fine for this dish - 1 tablespoon)

To prepare

1)  Firstly, we infuse the chillies.  Dice up the chillies and add to 180ml of milk.  Cover with clingfilm and leave for 4 hours in a cool, dark place.   Stir halfway.  Then pour the milk through a sieve and remove the chillies/flakes.

2) Place the sugar, butter, syrup and milk into a heavy saucepan and bring slowly to the boil - make sure to stir constantly as you don't want it burning.

3) Add the condensed milk and return to the boil. Boil for another 15-20 minutes stirring regularly until the mixture reaches setting point.  To test, take a spoonful of the mixture and drop into a glass of cold water. If it sets hard it is fine.

4) Remove the pan from the heat and stir in the diced cranberries (+ crystalized ginger / optional). 

5) Pour into a well greased swiss roll tin.  Just before it hardens use a knife to score the mixture into squares. 

6) When it is cold, remove from the tin and break into pieces.   




Serve on a cold winters day with some mulled cider. 
Make sure to hide it well!