White chocolate fudge

Topped with mini Easter eggs, you can't beat this fudge for the ultimate holiday chocolate fix

Makes: 24 Squares

Difficulty: Easy

Time: 80 minutes

Ingredients:

570g caster sugar

200g liquid glucose (buy at a chemist)

500ml (2 cups) cream

15ml (1 tbsp) vanilla extract

80g white or milk chocolate, chopped plus 3 x 80g slabs extra, optional

80g icing sugar, sieved

1 small packet of speckled chocolate eggs, optional

Method:

1) Spray a medium-sized glass dish with nonstick cooking spray and set aside.

2) Place sugar, glucose, cream and vanilla in a large heavy-based pot. Bring mixture to the boil whisking constantly. The mixture must reach 116°C if using a candy thermometer OR light brown in colour if you don't have a thermometer.

3) In a separate bowl combine the 85g chopped white chocolate and sieved icing sugar. Add to the fudge mixture and stir through, working quickly. Pour into the dish and smooth the surface with the back of a spoon. Allow to cool and harden completely.

4) If using the remaining chocolate, break into pieces and melt in the microwave on medium for 3 minutes stirring every 30 seconds until melted.

5) Spread over the surface of the cooled fudge and scatter with speckled eggs, pressing them into the chocolate.

6) Once set, cut into squares.