How to make
American Cranberry Fudge - A wonderful Christmas dessert inspired by the American cuisine.
Heat the oven to 300°F (150°C).
Place the nuts in a tray onto baking paper and roast them for 8-10 minutes. Cut them with a knife into medium-sized pieces and cool them completely.
In a bowl with a wire whisk, whisk the dry milk and salt. Leave ir aside.
Pour the water and sugar into a saucepan. Leave it to boil, reduce heat and leave it simmer gently for 10 minutes, then add butter, stir until it melts and remove it from the heat. Add the vanilla.
Pour the syrup over the milk powder in the bowl and mix well.
Add 2.1 oz (60 g) of toasted nuts and 2.1 oz (60 g) of cranberries, mix well to distribute them properly.
The entire mixture is poured into a prepared 8x8″ (20/20) mold very well greased with a piece of butter, as well as its sides.
It is quickly leveled out and sprinkled with the nuts and blueberries, which are lightly pressed.
The mold is left at room temperature, until it has completely cooled (I left it for 1 night).
Cut it into small squares or narrow rectangles like bars.
Note: The American title of fudge recipe is Cranberry Pistachio Fudge without Sweetened Condensed Milk.
