Ingredients
Method
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 continuously. once the mixture comes to the boil, stop stirring and simmer for 5 minutes. The mixture will be thick.
3.Reduce the heat, stir in the white chocolate, whisking until just smooth. Stir in the glace cherries and vanilla.
4.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.
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