White chocolate and cranberry fudge recipe

1. Lightly butter an 18cm square cake tin or line with foil. Put the evaporated milk, sugar and butter into a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
2. Bring to the boil and boil stirring for 20 minutes. The mixture should become thicker, and a glossy brown colour. If you have a sugar thermometer, allow the mixture to reach ‘Soft Ball' stage (115°C). If you don't have a thermometer, cook until the mixture is golden brown and thickened and then drop a little into a glass of cold water.
3. You should be able to pick the cooled drop up and roll it between thumb and forefinger. If still too liquid, cook for another five minutes and try again. Allow the mixture to continue to boil for another five to ten minutes, stirring all the time. Then take off the heat and allow the fudge to cool for five minutes.
4. Using an electric hand-held mixer, beat the mixture in the pan until it starts to thicken, looses its gloss and changes texture from smooth to slightly gritty. Add the vanilla extract, then add the cranberries and white chocolate and stir in. Pour into the prepared tin and leave to set.
5. Once set, cut the fudge into small squares. Use a piece of card to make a festive box for the fudge. Line with nonstick baking paper, decorate with ribbon, and attach a message.

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