This festive fudge is packed with Christmas flavours and absolutely foolproof.
- 10 mins + cooling
- Makes about 20
- 400g white chocolate, chopped
- 385g tin caramel treat
- 250ml icing sugar
- 8ml ground ginger
- 8ml ground cinnamon
- pinch salt
- 100g blanched almonds, roughly chopped
- 100g dried cranberries
- Line a 23cm round (or square) tin with baking paper. Heat the chocolate and caramel in the microwave for 1 minute 30 seconds, stirring every 30 seconds until melted. Sift over the icing sugar, ginger, cinnamon and salt and stir in until well combined.
- Stir in ¾ of each of the almonds and cranberries, pour into the tin and spread out. Top with remaining almonds and cranberries and press into the top of the fudge. Refrigerate until firm. Cut into slices or squares.
Buy white chocolate from baking stores. Leave out the almonds and cranberries.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: December, 2017