Door 14. opens…
I found that Miisa’s fudge recipe on Valio’s website. If there is faith in Miisa’s words, this should be really delicious. I haven’t tested this myself yet, but I’m going to test it.
So like I promised…here comes the recipe…
200g White baking chocolate
2 dl sugar
2,5 dl caramel Cream
1/2 teaspoon salt
1 dl dried cranberries
Before starting cooking, please note that you have a food thermometer. The right temperature is essential for fudge success. The time taken to reach the correct temperature is difficult to estimate. It depends on the cooking pot, the stove, etc.
Crumb white chocolate. Leave aside to wait.
Measure the sugar, cream and butter in a saucepan.
Heat slowly, stirring, until the sugar has melted evenly in the mixture. Continue cooking on low heat until the mixture is 116 degrees, avoid stirring.
Lift the pot off the stove.
Add the white chocolate to the mixture and beat for a few minutes until the mixture cools slightly and becomes fluffy. Stir in the salt and cranberries quickly.
Pour the mixture into a bread pan lined with foil or baking paper (approx. 12 x 25 cm)
Allow to solidify in the refrigerator covered overnight. Cut into pieces.
Store in a cool place.