Cranberry pistachio fudge

Fudge is a sweet treat that’s synonymous with the holiday season. Will this Christmas-coloured version become your new classic?

Ingredients

Servings: 20

• 1/2 cup pistachios, shelled

• 1 1/2 cups brown sugar

• 1 1/2 cups white sugar

• 1 1/2 cups 35% heavy whipping cream

• 1/2 cup dried cranberries

Directions

1. In a small skillet, dry roast the pistachios. Once lightly browned, remove the pistachios from the heat and set aside.

2. In a saucepan, combine the brown sugar, white sugar and heavy whipping cream. Bring to a boil.

3. Heat the mixture until it reaches 110 C (use a pastry thermometer). Remove the mixture from the heat immediately and allow to cool for 30 minutes.

4. Whip the mixture for three minutes with a hand mixer until smooth and no longer glossy.

5. Add the roasted pistachios and cranberries. Stir gently to incorporate.

6. Pour the mixture into a large rectangular or square baking dish. Cover with plastic wrap and refrigerate for at least two hours. Cut into 20 pieces and serve on a pretty plate.