Chocolate Peppermint-Crisp Fudge

Makes: 20cm x 20cm x 1.5cm slab

Ingredients:

• 375ml (1.5 cups) sugar
• 150ml (0.6 cups) evaporated milk
• 30ml (2 tablespoons) butter
• 500ml (2 cups) marshmallows cut into smaller pieces
• 300g (roughly 3 slabs) dark chocolate
• 5ml (1 teaspoon) vanilla essence
• 1 bar Peppermint Crisp (broken or grated into pieces)

Method:

1. Line a 20cm x 20cm (7.8 inch) tin with foil.
2. Heat the sugar, evaporated milk and butter together in a saucepan / pot
3. Bring to the boil, stirring constantly.
4. Boil for four to five minutes then remove from the heat.
5. Stir in marshmallows, chocolate and vanilla essence until melted.
6. Pour into the lined tin and sprinkle the peppermint crisp over the top.
7. Leave to set in the fridge for 24 hours.
8. Remove from tin and peel off the foil.
9. Use a sharp knife to cut into blocks of the desired size.