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Sweets

Hot Chocolate Fudge

4.4

Preparation

Bake

Difficulty

Easy

Servings

This melt-in-your-mouth hot chocolate fudge features layers of dark chocolate fudge, creamy white chocolate fudge and mini marshmallows. Ideal for parties or gifting!

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Ingredients
Method

Ingredients

DARK CHOCOLATE LAYER

400g can sweetened condensed milk
250g Chelsea Dark Cane Sugar (1 ¼ cups)
100g butter, cubed
1 Tbsp Chelsea Golden Syrup
100g dark chocolate, finely chopped

WHITE CHOCOLATE LAYER

400g can sweetened condensed milk
250g Chelsea Caster Sugar (1 cup + 2 Tbsp)
100g butter, cubed
1 Tbsp Chelsea Golden Syrup
100g white chocolate, finely chopped
1 tsp vanilla extract

Topping

75g mini pink and white marshmallows (1 heaped cup)

Additional tips

For neater squares of fudge, add the marshmallows after the fudge has been chilled and sliced. "Glue" them on with a little melted white chocolate. You could use regular-sized marshmallows (halved horizontally - one half per piece) instead.

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Dark Cane Sugar

A moist, dark brown sugar...

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Caster Sugar

The fine crystal of Chelsea...

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Reviews

5

What did you think of this recipe?

Eric 29 days ago

it is so easy I'm 12 years old and I can easily do this

Carolyn 3 months ago

I think it depends on your level of liking sweet things as to whether you like this or not. Personally it would be too sweet for me I prefer a savoury taste.

Vicki Leigh 2 years ago

far to sweet, not nice

karen 2 years ago

great

Nora 2 years ago

So delicious and yummy!

Method

Grease an 18cm x 28cm slice pan and line with baking paper.

DARK CHOCOLATE LAYER : Place condensed milk, Chelsea Dark Cane Sugar, Tararua Butter and Chelsea Golden Syrup in a large heavy-based saucepan over a low heat. Cook, uncovered, for 10-12 minutes, stirring frequently, until bubbles appear over the whole surface of the mixture.

Remove from heat, add chocolate and stir until smooth and well combined. Pour immediately into prepared pan. Refrigerate while you make the white chocolate layer.

WHITE CHOCOLATE LAYER : Place condensed milk, Chelsea Caster Sugar, Tararua Butter and Chelsea Golden Syrup in a large heavy-based saucepan over a low heat. Cook, uncovered, for 10-12 minutes, stirring frequently, until bubbles appear over the whole surface of the mixture.

Remove from heat, add chocolate and vanilla extract and stir until smooth and well combined. Pour on top of the dark chocolate layer.

TOPPING : Pour mini marshmallows over the white chocolate layer and gently press in (or see tip below for an alternative method that produces neater squares!).

Refrigerate for at least 4 hours, until fudge is cold and firm. Use a sharp knife to cut fudge into squares. Store in the refrigerator. Fudge keeps well for at least a few weeks.