Chelsea

celebrating 130 years 1884-2014

Hot Chocolate Fudge

By Chelsea Sugar
Hot Chocolate Fudge
40 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time
  • Cooking time
  • Serves
    40
Ingredients

    DARK CHOCOLATE LAYER
    400g can sweetened condensed milk

    250g Chelsea Dark Cane Sugar (1 1/4 cups)
    100g Tararua 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 Tararua 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)

Method

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

    DARK CHOCOLATE LAYER
    Place condensed milk, Chelsea Dark Cane SugarTararua 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 SugarTararua 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.

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.

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