Chocolate clementine fudge
- 397g tin Carnation Condensed Milk
- 150ml whole milk
- 100g butter
- 450g demerara sugar
- finely grated zest 4 clementines
- 50g dried cranberries
- 75g plain chocolate chips
- 50g white cooking chocolate
- 10g pistachios
Line a 21cm square tin with baking paper. Put the condensed milk, whole milk, butter and demerara sugar in a nonstick pan over a low heat. Stir until the butter has melted and the sugar has dissolved.
Turn the heat up to medium and bring to the boil, stirring continuously. Reduce the heat and simmer for 15 mins, stirring.
Remove from the heat and add the clementine zest, dried cranberries and chocolate chips. Beat for 5-8 mins with a wooden spoon until the mixture has thickened and is even in colour. Pour into the tin, smooth with a knife and leave to cool completely.
To decorate, melt 50g white cooking chocolate and drizzle over the fudge using a teaspoon. Scatter over 10g pistachios, finely chopped. When cool, remove from the tin and cut into 64 squares. Keep in an airtight container for up to 2 weeks.