White Chocolate Fudge Tiffin

Serves: 12 small squares Prep: 15 Cook: 0

Made with...

  • copperpot-originals-all-butter-fudge-satchel

    All Butter Fudge 150g

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450g White Chocolate, broken into pieces
50g Butter
150g Dried Cranberries (+ a small handful for the top)
100g Glace Cherries
100g Mini Marshmallows
100g Ginger Biscuits, crushed a bit (but not too small)
100g Butter Fudge
100g White Chocolate Chips
Icing Sugar to finish


A festive white chocolate, fudge and dried cranberry tiffin with crushed ginger biscuits, cherries and marshmallows.

Step 1: Line a 20 x 20cm tin with baking paper.

Step 2: Put the 450g white chocolate pieces and butter in a microwaveable bowl and melt very carefully in the microwave (try 10-15 second bursts and stir each time).

Step 3: Let the mixture cool slightly then add the cranberries, cherries, fudge, ginger biscuits and marshmallows and stir until combined.

Step 4: Spoon into the prepared tin then scatter the handful of dried cranberries on top. Pop it in the fridge to set for at least 2 hours before sifting over some snowy icing sugar and cutting into squares.


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