Cranberry & Hazelnut Fudge

Fruit and nut fudge - what could be better for a Christmas treat, especially when cranberries are a seasonal treat


  • 325g Granulated Sugar
  • 150ml Evaporated Milk
  • 50ml Double Cream
  • 60g Butter, cubed
  • ¼ teaspoon Salt
  • 100g Dried Cranberries
  • 25g Hazelnuts
  • 1 teaspoon Vanilla Extract


  1. Line a 15cm-square baking tin with foil or parchment.
  2. Combine the sugar, evaporated milk, cream, butter and salt in a large heavy-based pan
  3. Slowly bring to the boil, then boil quite briskly.  Reduce the heat to a good simmer for 20 mins.
  4. Stir to prevent burning, until the mixture reaches a soft-ball stage; 115C on a sugar thermometer. This is when a tiny amount dropped from a spoon forms a soft ball when dropped into a glass of cold water
  5. Remove the pan from the heat immediately and pour the mixture into a glass or ceramic mixing bowl and with an electric whisk, beat well for 5 – 10mins  until the fudge starts to look grainy and thicken
  6. Stir in the cranberries, hazelnuts and vanilla extract, then pour the mixture into the lined tin
  7. Leave to cool and then transfer to the fridge.
  8. Chill for at least 2 hours before cutting it into small squares.

A special recipe created for WI members by Diane Sanderson NFWI Home Economics Adviser