Cherry Chocolate Burfee

INGREDIENTS

1 x 310g canned cream
250 ml (1 cup) sugar
100 g white cooking chocolate, grated
125 g (½ cup) butter
4 x 250 ml klim milk powder
125 ml (½ cup) cream (second measure)
125 ml sliced almonds
60 ml (¼ cup) green/red/yellow cherries, diced

METHOD

Combine cream and sugar in a thick-bottomed saucepan and gradually
bring to a boil, stirring continuously
Lower heat, add chocolate and butter and cook for +/- 10 minutes until very thick
Mix powdered milk and cream until crumbly and even-textured
Stir into syrup and continue to stir until evenly mixed and thickened (+/- 8 minutes)
Add almond and cherries. Mix well
Mould or set into a deep tray
Slice into shapes and serve

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