Magic Marshmallow Fudge

Makes 36 pieces •  From the kitchen of conor

Ingredients

450g/1lb icing sugar, preferably unrefined
100g/4oz white marshmallows
2 tablespoons milk
100g/4oz unsalted butter
half a teaspoon vanilla essence
 

Directions

1. grease and line a 18cm (7inch) shallow square cake tin. 2. sift the icing sugar through a sieve in to a large bowl. make a small hollow in the middle of the icing sugar. 3. using the scissors cut the marshmallows in half and put them into a small pan add the milk, butter and vanilla essence. 4. gently heat the mixture. stir it every now and then with a WOODEN SPOON until everything has melted. 5. pour the mixture into the hollow in the icing sugar. beat it all together with a spoon until the mixture is smooth. 6. put the fudge into the tin and push it into the corners. use a spoon to make the surface of the fudge as flat as possible. 7. when the fudge is cool put the tin in a fridge for about 3 hours or until the fudge is firm. 8. use a blunt knife to loosen the edges of the fudge, then turn it out onto a chopping board and remove the greaseproof paper. 9. cut the fudge in to 36 pieces then put it back into the fridge to harden for about an hour. keep the fudge in an airtight container. eat the fudge within a week of making.