White Chocolate Cranberry Fudge (Print Version)

# Ingredients:

01 - Sparkling sugar to sprinkle on top.
02 - Pinch of salt.
03 - 6 oz of dried cranberries.
04 - 1 teaspoon of vanilla extract.
05 - 14 oz of sweetened condensed milk.
06 - 24 oz of white chocolate chips.

# Instructions:

01 - Cover a 9x9 pan with parchment paper so it hangs over the edges.
02 - Microwave the chocolate and condensed milk for 1 minute. Stir until creamy, microwaving for another 30 seconds if chunks are left.
03 - Mix in cranberries, salt, and vanilla. Quickly pour the mixture into the pan.
04 - If using the sugar sprinkles, press them gently into the top.
05 - Leave it to cool for 2-3 hours at room temp, or pop it into the fridge until it firms up.
06 - Cut into small squares. Layer pieces in a container, using wax paper to separate them.

# Notes:

01 - Stays fresh for 2 weeks at room temperature.
02 - Lasts 5 weeks in the fridge.
03 - Freezes well for up to 3 months.

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