Whether it’s to indulge my family and loved ones, or to give as presents, I love making fudge.

They’re the perfect moreish treat when we’re all sat around the television watching a favorite Christmas movie.

And they’re also the perfect gift. What’s more thoughtful than actually making and giving away homemade fudge?

Stand out this year from all the standard chocolate fudge with my very pretty looking Christmas Cranberry Fudge.

Preparation time: 10mins

Cooking time: 4 mins (plus 8 hours setting time)

Total time: 8 hours 14 mins

Servings: 24

Ingredients:

• 3 cups of white chocolate chips
• 1 (14 ounce) can of sweetened condensed milk
• 1/3 cup of butter (plus 1 teaspoon for greasing)
• 2 teaspoons of rum flavoring
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of ground nutmeg
• 1 cup of sweetened dried cranberries
• 1 cup of walnut pieces

Directions:

1. Measure out your chocolate chips, dried cranberries and walnut pieces using Chef Remi Measuring Cups.

Our cups can be used for both dry and liquid ingredients, unlike cups that resemble oversized spoons, and they’re very lightweight and portable, unlike heavy Pyrex or glass cups, so anyone can use them without accidents.

2. Use 1 teaspoon of butter to grease a 9 inch square baking tin or pan.

3. In a microwave safe bowl, place the white chocolate chips, condensed milk and the remaining 1/3 cup of butter. Microwave for 3 minutes until the chocolate chips start to melt.

4. Stir the mixture using a mini flexible spatula until smooth.

We recommend using the Chef Remi 3 Piece Spatula Set as the thin, flexible food grade silicone can mix and scrape mixtures thoroughly without leaving lumps.

5. Place the bowl in your microwave again and heat for 30 second intervals, stirring with your mini spatula in between intervals, until the chocolate chips are completely melted.

6. Measure out your rum flavoring, vanilla extract and nutmeg using Chef Remi Measuring Spoons, which have perfectly circular spoon heads to allow you to get into small jars, containers and pots – much easier than using elongated dinner spoons.

Also, the rim and handle are level on each spoon, so liquids don’t drip out and you get the most precise measurement. You can also level off dry ingredients with a knife blade.

7. Add the rum flavoring, vanilla extract and nutmeg to your melted chocolate mixture and stir well using your mini spatula.

8. Now, fold in your cranberries and walnut pieces, making sure they are evenly coated in chocolate.

9. Pour your fudge into your greased square tin and make sure it is evenly spread into the corners.

10. Allow the fudge to cool until set, about 8 hours.

11. Use a sharp chef’s knife to cut your fudge into small squares.

We recommend using the Chef Remi Chef’s Knife as the blade is made from razor sharp stainless steel, which can easily cut through fudge, creating clean, neat pieces.

Merry Christmas!