Easy Christmas fudge

Method

1. Sift the icing sugar into a large bowl and make a well in the centre. Put the marshmallows in a pan and add the milk, butter and vanilla extract. Put the pan over a low heat and stir very carefully with a wooden spoon for a few minutes, until melted. Pour the mixture into the middle of the sugar and mix until it is a smooth dough. Cool for 10 minutes, then put onto a piece of non-stick baking paper, wrap and chill in the fridge for about 1 hour to firm up.
2. Sprinkle icing sugar over a work surface and a rolling pin. Cut the fudge into 4 equal pieces, then roll 1 piece at a time with the rolling pin until it is about 5mm thick. Choose some small Christmas cutters and use to cut out fudge shapes. Re-roll the trimmings to make about 70-80 shapes.
3. Put on baking sheets lined with baking paper and leave for 30 minutes to firm up slightly. Store in an airtight container with baking paper between each layer to stop them sticking together, and keep in a cool place for up to 3 weeks.
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