Chocolate and Peppermint Fudge

Ingredients

1.	Line a deep baking tray (approx 9"x9") with a couple of layers of cling film
2.	Melt the white chocolate in a glass bowl over a pan of gently simmering water. Once melted, add green food colouring paste and a generous amount of peppermint flavouring
3.	Put the green chocolate into a piping bag, and drizzle over the bottom of the pan
4.	Put the sugar and cream into a large heavy bottomed pan, preferably a preserving pan, over a moderate to low heat. Stir gently and continuously until the sugar has melted, then turn the heat up
5.	Stir occasionally to prevent the mixture burning, and heat until the mixture reaches 'soft ball' stage. If you have a sugar thermometer, heat to 235°f / 115°, or you can check for soft ball stage by dropping a small amount into some iced water. If the mixture can be pressed into a soft ball, it is ready
6.	Turn off the heat and move to a cool surface. Leave for 5-10 minutes to cool a little. Add in the chopped milk and dark chocolate and the vanilla, then beat in
7.	Continue to beat until the mixture just starts to lose its glossy appearance. Working quickly, pour the mixture into the prepared pan and smooth the surface with a metal spoon
8.	As it starts to cool, score the surface into portions
9.	Leave to cool for a couple of hours before turning out carefully, and breaking along the score lines, or cutting with a sharp knife