2 cups Chelsea White Sugar
2 tsp cocoa
25g butter
½ cup milk
1 Tbsp Chelsea Golden Syrup
¼ tsp of vanilla essence
½ cup chopped pistachios
½ cup chopped cranberries

Put everything except vanilla, pistachio and cranberries into a pot, stir over low heat until butter and sugar is dissolved.
Increase heat and boil for 4-5 minutes until soft ball stage, about 120°C on a sugar thermometer.
Take off heat and let sit for 5-10 minutes.
Add vanilla and beat until thick.
Stir in fruit and nuts and put into buttered dish to set.
Score the top and break into pieces when cold.

From the TV show Chelsea New Zealand's Hottest Home Baker.