CocoNut Cranberry Fudge

I thought up the recipe for this CocoNut Cranberry Fudge (aka. White Chocolate Fudge with Coconut, Cranberries and Macadamia Nuts – just thought it was a little bit too long of a title) a wee while ago and finally got around to making it.  And, I am glad I did because it is my new winner of a recipe!
I wanted something that would make a great festive season recipe, but I didn’t really want to put pistachio nuts in it (as that’s what most Christmas recipes put in because they look great with the touch of green included), as I didn’t feel like they would go well with the flavour of the fudge.  So, I tried macadamia nuts instead and they are perfect. 
The fudge is really quick to make and doesn’t involve anything fiddly like using a sugar thermometer.  It would make a great gift too.  I also think that you shouldn’t be just making it at Christmas either, this fudge is a delicious treat at anytime of the year!

Ingredients:
Fudge:
125g butter
2 tablespoons golden syrup
1 can sweetened condensed milk
1 cup brown sugar
200g white chocolate melts
½ cup macadamia nuts, roughly chopped
½ cup cranberries
¼ cup desiccated coconut

Topping:
¼ cup macadamia nuts, roughly chopped
¼ cup cranberries
1 tablespoon desiccated coconut

Method:
Grease and line a 20cm square pan with baking paper.
Melt the butter in a pan.  Remove from heat, add the brown sugar and stir until thoroughly combined with the butter.  Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a medium heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise, which still tastes quite nice but ruins the smooth consistency.  If the mixture does start to crystallise remove from the heat immediately and stir rapidly). 
Remove from the heat and add the chocolate melts. Mix until smooth.  If needed, place the mixture over the heat to help melt the chocolate.
Stir through the coconut, macadamia nuts and cranberries.
Pour into the prepared tin.  For the topping, sprinkle the coconut, macadamia nuts and cranberries over the top of the fudge, lightly pressing the nuts and cranberries into the mixture.
Refrigerate until set (a couple of hours).  Once the fudge has hardened, cut into cubes ready to eat. 

Caramel Fudge

Preparation time: 5 minutes                                         Cooking Time: 15 minutes

125g butter
2 tablespoons golden syrup
1 can sweetened condensed milk
1 cup brown sugar
100g white chocolate melts
75g dark chocolate melts.

Grease and line a 20cm square pan with baking paper. 
Melt the butter in a pan.  Remove from heat, add the brown sugar and stir until combined with the butter.  Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency.  If the mixture does start to crystallise remove from the heat immediately and stir rapidly).

Remove from the heat and add the chocolate melts. Mix until smooth.  Pour into the prepared tin and refrigerate until set.  Once the fudge has hardened, but into cubes.  Melt the dark chocolate and drizzle over the top of the cubes.  Resist the urge to eat it all before letting others have a piece.