2 1/2 cups icing sugar, sifted 3/4 cup cream 65g butter 360g white chocolate, coarsely chopped 1 1/4 cups dried cranberries (Craisins) 1/2 tsp pure vanilla extract 18 glace cherries, halved 2 bunches fresh mint (you will need 72 mint leaves)
1. Line the bottom and sides of an 18cm square cake tin withnon-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. Once the mixture reaches a boil, stop stirring and simmer for 5 minutes. The mixture will be thick.
3. Reduce the heat and stir in the white chocolate, whisking until smooth. Stir in the dried cranberries and vanilla. Pour mixture into the prepared tin and chill for 2 hours or until firm.
4. Transfer the fudge from the tin to a board and cut into 2cm squares. Decorate each square with 2 mint leaves and half a cherry.
* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.
