Trio of Delicious Christmas treats for that Special Someone

Method:

Christmas Fudge

1. Line an 18 cm square tin with parchment paper

2. Heat the sugar, cream and condensed mill in a saucepan over a medium heat, stir constantly. Using a sugar thermometer bring to 115c.

3. Remove from the heat add the butter and the vanilla seeds, stir through. Cool for 5 minutes.

4. Add the pistachios, cranberries and white chocolate, stir them through, then pour into the prepared tray. When cool refrigerate till fully set.

5. Cut into cubes and serve with Avonmore Whipped Cream, Caramel Cream, Brandy Cream or Custard

White Chocolate Peanut truffles

1. In a large bowl, mix together, peanut butter, icing sugar and maple syrup.

2. Melt the butter and the coconut oil, add to the mixture in the bowl along with the digestive biscuit crumbs.

3. Roll into balls, refrigerate for 20-30 minutes.

4. Melt the white chocolate in a pyrex bowl, set over a pot of simmering water.

5. Using a fork to help, dunk each ball in the melted white chocolate and coat all over. Place on a parchment lined baking tray. Decorate with sprinkles.

6. Chill in the fridge till set then serve with Avonmore Whipped Cream, Caramel Cream, Brandy Cream or Custard

Chocolate peanut butter cups

1. Line a mini muffin tray with cases.

2. Melt the chocolate in a pyrex bowl set over boiling water.

3. Mix the peanut butter, sugar and biscuit crumbs together.

4. Pour chocolate into the cases so it fills the case by 1/3, leave to set in fridge 5 minutes.

5. Roll peanut butter filling into tiny balls and then flatten, place on top of chocolate in the cases. Pour more chocolate over to cover and to almost fill the cases. Leave to cool. Serve with Avonmore Whipped Cream, Caramel Cream, Brandy Cream or Custard