White Chocolate, Pistachio & Cranberry Fudge

Not too sweet, just creamy and delicious with a little crunch from the pistachios and slightly tart from the cranberries. Ideal for a Christmas Gift

28 ounces (800 grams) sweetened condensed milk
32 ounces (907) baking white chocolate chips
1 teaspoon vanilla extract
4 ounces (113 grams) dried cranberries
4 ounces shelled (113 grams) pistachios, unsalted

• Cut 2 pieces of parchment paper measuring 15 x 8 inches.
• Place into an 8 x 8 inch square baking dish in a 'cross' shape to help remove the fudge from the pan.
• To a saucepan add the condensed milk over medium low heat and bring to a very low simmer
• Cook for 5 minutes.
• Turn off the heat and allow to cool a little. 
• Add the white chocolate in small batches while stirring to slowly incorporate. 
• Continue to stir until the chocolate has melted. 
• Add the vanilla extract, cranberries and pistachios, stir to mix well. 
• Pour the mix into the prepared pan and smooth the top.
• Refrigerate for at least 2 hours until set.
• Once set, cut into 2 x 2 inch squares. 
• If it is too hard to cut, leave at a room temperature for 30 minutes.

Recipe: Culinary Ginger