White Chocolate Rocky Road Fudge Recipe

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180g packet pink and white marshmallows, halved
70g pistachio nuts (lightly toasted)
100g dried cranberries (or a mixture of dried blueberries, plums, cranberries etc)
50g dessicated coconut
375g packet white chocolate melts


Line an 8-inch square cake tin with aluminum foil leaving overhang on all sides. Grease the foil with butter.

Place the marshmallows, pistachios, cranberries and coconut in a large bowl and toss to combine.

Place white chocolate melts in a heatproof bowl set over a saucepan half full of gently simmering water.

Be sure not to get any water in the chocolate or it will ruin it. Stir the chocolate as it is melting until smooth. It will take about 5 minutes to melt the chocolate.

Once melted, let it cool down a little.

Pour chocolate over marshmallow mixture and coat, don't overmix.

Spoon into prepared tin and press evenly over the base. Leave in a cool place to set.

Remove from pan and peel off the paper.

Cut into small squares. Store in an airtight container.

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