Christmas Bark

• white chocolate
• dark or milk chocolate
• crushed candy canes

1. Melt 1/2 of the white chocolate and spread over the bottom of a lined pan
2. Let set
3. Melt the milk chocolate and spread over - let set
4. Melt the remaining white chocolate and spread over the milk chocolate
5. Gently press the crushed candy canes into the top of the milk chocolate

Pistachio and Cranberry Fudge

• 1 can sweetened condensed milk (400 grams)
• 1 cup brown sugar
• 125 grams butter
• 40 ml liquid glucose
• 30 ml golden syrup
• 200 grams white chocolate chopped
• 1/3 cup chopped pistachios
• 1/3 cup dried cranberries

1. Place condensed milk, sugar, butter, glucose and golden syrup in a pan and stir over a low heat
2. Stir for 20 minutes or until mixture has thickened and turned pale brown
3. Stir in chocolate, pistachios, cranberries
4. Pour into a pan lined with baking paper
5. Refrigerate until firm and cut into squares

Chocolate Fudge (White or Dark)

• 2 1/2 cups caster sugar
• 500 ml cream
• 1 cup chopped chocolate (dark or white)
• 30 grams butter
• 1/2 tbsp liquid glucose
• 3/8 cup sifted cocoa (for the dark fudge only)

1. Line a swiss roll tin with baking paper
2. Place all ingredients in a heavy saucepan and stir well to combine
3. Bring to boil and then reduce heat - without stirring
4. Bring mixture to 114 degrees Celsius or soft ball stage
5. Remove from heat and using an electric beater to beat until thick and forms ribbons when beaters are lifted out of the mixture
6. Pour into fudge tray and leave to set overnight at room temperature
7. Cut into 2cm squares with a sharp knife
8. Keeps for 2 - 3 weeks in an airtight container - don't store in the fridge

Sherbert

• 1 tsp citric acid
• 1 tsp tartaric acid
• 1 cup icing sugar
• 1 tsp baking soda
• 2 tbsp powdered cordial

1. Grind all together with the back of a spoon
2. Store in a dry container