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Cranberry White Chocolate Fudge

MAKES: 20 PIECES • TOTAL TIME: 15 MINUTES + SETTING TIME

Ingredients:

  • 700g white cooking chocolate, roughly chopped

  • 410g sweetened condensed milk

  • 1 tsp vanilla extract

  • 175g dried cranberries

  • Pinch of salt

Directions:

  1. Line base and sides of a 22.5 centimetre square cake tin with baking paper.

  2. Add white chocolate and condensed milk to a large microwave–safe bowl and heat for 1 minute. Stir, and let the heat melt the chocolate. If needed, microwave in 10 second increments to melt all chocolate.

  3. Add vanilla, cranberries and salt and stir to combine. Pour into prepared cake tin and refrigerate for 2–3 hours.

  4. When set, cut into pieces. The fudge can be stored in an airtight container in the fridge or at room temperature.

Download Recipe Here:


This recipe is featured in The BARN Magazine 2024:


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