SALLY WOOD’S SHAKESPEAREAN CHRISTMAS TREATS

No food is as synonymous with Christmas and celebrations as chocolate. Here Sally Wood, founder of the Sweet Theatre chocolate company and chef Lawrence Otterburn, share five delicious festive recipes created exclusively for Harper's Bazaar.
Juliet’s White Chocolate, Cranberry and Chestnut Fudge
Prep time: 15 minutes
Cooking time: 10 minutes
Cooling time: 3 hours in fridge
Serves: 20–24 pieces
Ingredients
200g Sweet Theatre Juliet white chocolate (broken into pieces)
350g golden caster sugar
30g unsalted butter
Pinch of salt
125ml evaporated milk
1 tsp vanilla extract
50g dried cranberries
50g roast chopped chestnuts
Icing sugar to decorate
Method
1. Place sugar, butter salt and evaporated milk into a large solid based pan (copper or Le Creuset are best) and heat gently until everything has dissolved.
2. Increase heat and bring to the boil, stirring constantly, for around 5 minutes (it should start to reach a soft ball stage which you can check by dropping a little into a glass of cold water or using a sugar thermometer).
3. Take your fudge mixture off the heat and stir in chocolate and vanilla extract until smooth.
4. Leave for 5 minutes and fold in cranberries and roast chestnuts.
5. Pour into a large flat silicone or tin tray and chill in fridge until set, you could also use greased baking tray or individual silicone chocolate moulds to make single pieces.
6. Cut into 20-24 pieces and sprinkle with icing sugar to serve.