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Coconut Cranberry Chocolate Fudge

coconut cranbeery choco fudge 

Total Time: Under 15 mins
Servings: 18 bite-sized squares

Ingredients –

  • 400 gram condensed milk
  • 300 gram white chocolate
  • 100 gram desiccated coconut
  • 130 gram Del Monte Dried Cranberries
  • 50 gram dried almonds, finely sliced
  • Pinch of salt

Method –

  • Layer a baking pan or any square pan with parchment paper. Leave enough extra paper on
  • the edge so that you can pull the fudge out once set.
  • In a pan, spread the desiccated coconut and toast until golden brown.
  • In a sauce pan, pour condensed milk along with finely chopped white chocolate.
  • At a medium heat cook the milk until the chocolate melts. Keep stirring to avoid it from burning.
  • Once done, switch off the heat and mix toasted coconut, salt along almond and cranberries.
  • Give a stir and pour the mixture to the prepared pan.
  • Allow it to refrigerate for 4 hrs or overnight to set.
  • Once set, cut in bite size and store it in an air tight jar in the refrigerator.

By: Del Monte

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