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)

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.

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.