White chocolate cranberry fudge

Carolyn Robertson

Ingredients

2 ½ cups	Icing sugar, sifted
¾ cup	Cream
65 g	Butter
360 g	White chocolate, coarsely chopped (Main)
1 ¼ cups	Dried cranberries
½ tsp	Pure vanilla extract
18	Glace cherries, halved
2 bunches	Fresh mint, you will need 72 leaves

Directions

1. Line the bottom and sides of an 18cm square cake tin with non-stick baking paper.
2. In a saucepan over a medium heat, combine the icing sugar, cream and butter and bring to the boil, stirring constantly.
3. Once the mixture reaches a boil, stop stirring and simmer for 5 minutes. The mixture will be thick.
4. Reduce the heat and stir in the white chocolate, whisking until smooth. Stir in the dried cranberries and vanilla.
5. Pour mixture into the prepared tin and chill for 2 hours or until firm.
6. Transfer the fudge from the tin to a board and cut into 2cm squares.
7. Decorate each square with 2 mint leaves and half a cherry.