|2 ½ cups||Icing sugar|
|375 g||White chocolate (Main)|
|1 tsp||Vanilla essence/extract|
|1 cup||Glace cherries (Main)|
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- Line the bottom and sides of an 18cm square cake tin with nonstick baking paper.
- In a saucepan over a medium heat, combine the icing sugar, cream and butter and bring to the boil, stirring continuously. once the mixture comes to the boil, stop stirring and simmer for 5 minutes. The mixture will be thick.
- Reduce the heat, stir in the white chocolate, whisking until just smooth. Stir in the glacè cherries and vanilla.
- Pour mixture into the prepared tin and chill for 2 hours or until firm. Transfer the fudge from the tin to a board and cut into 2cm squares.