Day 4 – Cranberry & Pistachio Snow Bites

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How could you resist these for Day 4?  A super easy recipe that’s really quick to throw together and of course they are just fab for gifts.

They’re not a fudge, but not a fondant either…imagine somewhere in between.  Whatever the weather they are blooming lovely!


115g butter

400g caster sugar

150ml soured cream

300g white chocolate, melted

200g marshmallows (white)

1 tsp vanilla extract

125g dried cranberries

75g shelled pistachios

Stored air tight, these will keep for upto 1 month.

I promised you it was dead easy – there’s no hard boiling or beating like fudge, the hardest part is getting all the ingredients together!

Line a baking tray with sides with nonstick baking paper a tin approx 32 x 20cm will be just right.

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Melt the white chocolate in a bowl so it’s ready to go and pop the marshmallows into their own bowl too.

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Into a medium pan but the butter, caster sugar and the soured cream.

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Heat it gently, stirring now and then and let the butter and caster sugar melt.

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Turn up the heat and bring to the boil, stirring a bit more often this time to stop it from catching on the base of the pan.

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Testing with a sugar thermometer bring the mixture to 113c.  It only takes a fairly short time – probably about 5 minutes, and take it off the heat.

Now back to the bowl of marshmallows.  Pop them in the microwave for 20 seconds at a time until they puff up and melt.

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Add the melted white chocolate, cranberries, pistachios and vanilla to the pan mixture and stir in well.  It can look at this stage like it’s separating a bit but don’t worry.

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In goes the melty marshmallows and another good mix.

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Pour it into the lined tin, level out the top and leave it to set for 4 hours at room temp or overnight.

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All that’s left to do is turn it out of the tin and cube it up.

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Disposable piping bags make great presentation cones if you’re thinking of giving these away as gifts too!

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Cranberry & Pistachio Snow Bites

Ruth Clemens, Baker Extraordinaire

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