Ingredients

397g can of condensed milk

50g pistachio nuts

50g dried cranberries

200g white cooking chocolate, broken into pieces

1 orange zest

Sea salt - pinch

Method

Pour the condensed milk into a heatproof bowl and place over a pan of boiling water.

Warm through for 5-10 minutes until gently simmering and starts to thickens. Remove from the heat and immediately stir through the white chocolate until the chocolate has melted.

Add the rest of the ingredients and stir to combine. 

 Line a small deep baking tray with greaseproof paper and then pour over melted chocolate, smoothing over the top.

Place in the fridge to chill until set (approx 2 hours).

When set, remove from the fridge, peel away the greaseproof paper and, using a sharp knife, slice into small squares.

Note: The fudge should keep in an airtight container at room temperature for up to one week and in a fridge for up to two weeks.