Ingredients:
½ teaspoon vanilla bean paste
170g (6oz) white chocolate, finely chopped
230g (8oz or 1 cup) sugar
100g (3.5oz) evaporated milk
1 tablespoon milk powder
100g (3.5oz) marshmallows*
60g (1.5oz) butter
1 teaspoon cocoa, for dusting
Method:
1. Mix vanilla and white chocolate in a large mixing bowl and set aside.
2. Toast marshmallows over an open flame until they are melting and slightly browned on edges, which gives a smoky flavour.
3. In a medium saucepan mix sugar, evaporated milk, milk powder and half the butter.
4. Bring to full rolling boil over a medium-heat, stirring constantly to prevent burning, until a candy thermometer reaches 110’C (233’F).
5. Add the toasted marshmallows and remaining butter and stir until ingredients are melted and the mixture is smooth.
6. Bring to the boil then pour over chocolate and mix continually to melt chocolate through mixture.
7. Pour fudg