Dooley’s Cranberry Fudge
- 1 1/2 dl Dooley’s The Original Toffee Cream Liqueur
- 1/2 dl milk
- 30 g butter
- 350 g sugar
- 290 g white chocolate pieces
- 70 g soft dried cranberries (or other dried fruits you like)
Prepare a baking paper into a dish, approximately 30x20cm. Add Dooley’s, milk, butter and sugar in a saucepan. Let all melt over low heat. When the mixture is smooth, boil it 10 minutes while stirring from time to time. Take the saucepan of and add the chocolate pieces. Stir until the mixture is smooth. Pour the mix onto the baking paper and spread the dried cranberries over it. Put the dish into the refrigerator and allow to solidify for at least 2 hours. Cut with a sharp oiled knife into pieces and place in a decorative bowl. Keep in a cool place or just enjoy directly.