Fruit and nut fudge

Ingredients

500g caster sugar
250g double cream
30g glucose
30g butter
1 tsp Littlepod vanilla paste
100g Belcolade white chocolate
100g dried cranberries
100g roasted pistachios

Method

In a pan boil the sugar, double cream, glucose, butter and vanilla paste until the mixture reaches 118c.

In a kitchen aid bowl place the chocolate, cranberries and pistachios.

Once the mixture has reached 118c pour the mixture into the kitchen aid bowl with the other ingredients and with the paddle attachment whip until thick and starting to set.

Pour out the fudge into a half gastro tray and leave overnight to set (once cool place in fridge).

Once set cut into desired size piece.