Makes: 64 pieces, 1″ x 1″ each
Tray size: 8″ x 8″
Ingredients:
- White Chocolate – 400 grams, chopped small and as evenly as possible
- Britannia Cream Cheese – 200 grams
- Sieved Icing Sugar – 3 cups
- Cashew Nuts – 1 cup, roasted and roughly chopped into large bits
- Desmondji’s Mahua liquor – 1 tablespoon (or any other flavouring of your choice)
Method:
- Grease and line an 8″ x 8″ tray.
- In a large bowl beat the Icing sugar and Cream cheese until smooth and creamy.
- Melt the chopped White Chocolate until smooth in a saucepan over low heat.
- Add the melted chocolate and Mahua to the creamed mixture in the bowl and mix until smooth.
- Stir in the roasted, chopped cashew and immediately pour fudge into the prepared tray.
- Smoothen the top a little with a spatula, refrigerate for about 4 hours or overnight.
- Serve cold, cut into 1″ squares.