Ben's Microwave Russian Fudge

• 3 ½ cups Chelsea White Sugar
• 200g sweetened condensed milk 
• 125g butter
• ½ cup Meadow Fresh Original Milk
• 3 Tbsp Chelsea Golden Syrup (tin)
• ½ tsp salt
• 2 tsp vanilla essence

• 125g butter (or Olivani Spread)
• ½ cup Chelsea Soft Brown Sugar
• 200g sweetened condensed milk
• 1 cup chopped dried apricots
• 1 x 250g packet of wine biscuits, crushed

Lemon Icing

• 100g butter, softened (or Olivani Spread)
• 1½ cups Chelsea Icing Sugar
• Grated zest and juice of 1 lemon
• 1 Tbsp hot water
• ¼ cup desiccated coconut (to decorate)

• 1 cup Chelsea White Sugar (225g)
• 100g butter, melted (or Olivani Spread)
• 2 eggs
• 1 tsp vanilla essence
• 3/4 cup plain flour (113g)
• 1/4 cup cocoa powder (20g)
• 1 tsp baking powder

• 150g butter (or Olivani Spread)
• 200g milk chocolate melts
• 1 ½ cups Chelsea Dark Cane Sugar
• 2 tsp vanilla essence
• 3 eggs
• ½ cup walnuts, chopped
• ¾ cup plain flour
• 3 Tbsp cocoa

Icing 

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened (or Olivani Spread)
• 2-3 Tbsp hot water

• 4 Cups Chelsea Icing Sugar
• 100g Butter
• ¼ Cup Milk
• 1 teaspoon Vanilla Essence
• 1 ½ Cups Shreaded Coconut
• 2 Drops Red Food Colouring

• 1 cup Chelsea Raw Sugar
• 2 eggs
• ½ cup oil
• 1 tsp vanilla essence
• 2 apples cored and grated, or finely chopped
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp mixed spice

Icing

• 50g butter
• grated rind and juice of 1 lemon
• 1 cup Chelsea Icing Sugar

• 4 Tbsp jam (your choice of flavour)
• 50g butter
• ¼ cup Chelsea White Sugar
• 1 egg
• 1 cup plain flour
• 1 tsp baking powder
• ½ cup milk

• 2 sleeves cream filled chocolate cookies (i.e. Oreos) (266g / 28 biscuits)
• 1 cup Chelsea Caster Sugar (225g)
• 125g butter, cubed
• ½ cup cream (125ml)
• 225g white marshmallows, quartered (or use white mini marshmallows)
• 450g white chocolate, roughly chopped
• 1 tsp vanilla extract

• 1 cup Chelsea Caster Sugar (225g)
• 125g butter, cubed
• ½ cup full fat milk (125ml)
• 225g mini marshmallows (white, or a mixture of white and pink)
• 500g white chocolate, roughly chopped
• ½ cup colourful sprinkles + 2 Tbsp extra for sprinkling (125g)

• 150g butter
• 4 weetbix, crushed
• 1 cup flour
• 1 cup coconut
• ¾ cup Chelsea White Sugar
• 2 Tbsp cocoa
• 1 tsp vanilla essence
• 1 tsp baking powder

• 395g can sweetened condensed milk
• 100g butter, cubed
• 1 ¼ cups Chelsea Caster Sugar (280g)
• 1 Tbsp Chelsea Golden Syrup
• 100g dark chocolate, roughly chopped
• 100g white chocolate, roughly dropped
• ½ tsp peppermint extract
• 2-3 drops green food colouring

• 3 Tbsp Chelsea Golden Syrup
• 120g self raising flour
• 60g  butter
• 60g Chelsea Caster Sugar
• 1 egg
• 2 Tbsp water
• 4 Tbsp milk
• 2 drops vanilla essence

• 1 ⅓ cups Chelsea Caster Sugar (300g)
• ⅔ cup Chelsea Soft Brown Sugar (133g)
• ½ cup full fat milk (125ml)
• 1 cup smooth or crunchy peanut butter (260g)
• 1 tsp vanilla essence
• ¼ tsp salt
• ½ tsp sea salt, to sprinkle (optional)

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)

• 125 g butter
• ¼ cup Chelsea Caster Sugar
• 1 cup flour (plain)
• ½ tsp baking powder
• ½ tsp ground ginger

Topping

• 30g butter
• 1 tsp vanilla essence
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp ground ginger
• ⅔ cup Chelsea Icing Sugar

• ½ cup water

• 175g butter, chopped

• 450g Chelsea Caster Sugar

• 75g sweetened condensed milk

• 100g butter
• 1 cup Chelsea White Sugar
• ¼ cup cocoa
• 2 eggs
• ¾ cup flour
• 1 tsp baking powder
• 1 cup chocolate melts
• ½ tsp Vanilla essence

• Chelsea Icing Sugar, to dust

Base

• 200g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 cups plain flour 
• 2 teaspoons baking powder
• 3 tablespoons cocoa

• Coconut Fudge Filling
• 2 cups coconut
• ½ cup milk
• 2 tablespoons Chelsea Caster Sugar
• 2 teaspoons coconut essence

• Chocolate Fudge Icing 
• 2 cups Chelsea Icing Sugar
• 2 tablespoons cocoa
• 1 teaspoon soft butter
• ¼ cup boiling water

• 1 cup standard flour
• ½ cup Chelsea White Sugar
• 1 Tbsp cocoa
• 1 cup coconut
• 125g melted butter
• ½ tsp Vanilla essence

Icing

• 1 cup Chelsea Icing Sugar
• 2 Tbsp cocoa
• 30g butter
• 2 Tbsp hot water

• 345g white and pink mini marshmallows

Chocolate Layer

• ½ cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• ¼ cup full fat milk (60ml)
• 225g dark chocolate, roughly chopped

Strawberry Layer

• ½ cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• ¼ cup full fat milk (60ml)
• 225g white chocolate, roughly chopped
• ¾ tsp strawberry essence
• Pink food colouring (optional)

Vanilla Layer

• ½ cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• ¼ cup full fat milk (60ml)
• 225g white chocolate, roughly chopped
• ½ tsp vanilla essence

• Melted butter to grease
• 1 400g can sweetened condensed milk
• 100g butter, cubed
• 250g (1 ¼ cups, firmly packed) Chelsea Soft Brown Sugar
• 1 tbs Chelsea Golden Syrup
• 100g milk chocolate, finely chopped