Cranberry, Apricot & Pistachio Fudge
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 4hrs 30mins
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- Serves
- 20
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- Calories
- 325
This rich and creamy fudge recipe makes a delicious festive gift at Christmas. For a variation try swapping the apricots for chopped candied orange peel and using glace cherries instead of cranberries.
recipe updated Dec 10, 2024
Ingredients
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- Dried apricots
- 60 g
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- Pistachios
- 45 g
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- Caster sugar
- 600 g
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- Whipping cream
- 300 g
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- Glucose syrup
- 200 g
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- Unsalted butter
- 50 g
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- Dried cranberries
- 60 g
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- White chocolate chips
- 280 g
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- Orange zest
- 1
Tools
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Parchment paper
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Cooking Chef XL
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Square pan - 8"
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Cooking chef xl bowl
Step preview
- Grease and line a clean square pan with parchment paper
- Attach the Creaming Beater
- Add caster sugar, whipping cream, glucose syrup and unsalted butter to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until melted - 5 min, 80°C, Stir 1
- Heat with splashguard fitted until thick - 15 min, 170°C, Stir 1
- Heat with splashguard fitted - 2 min, 180°C, Speed OFF
- Then add dried cranberries, dried apricots and pistachios to the Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 1 min, Stir 1
- Then add white chocolate chips to the Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 20 sec, Stir 1
- Transfer content of Cooking Chef XL Bowl to square pan
- Garnish with orange zest
- Chill in fridge until set - 4 hr
- Serve