Skip to content

Details page sections

Hot Chocolate Fudge
Hot Chocolate Fudge
Sweets

Hot Chocolate Fudge

4
Easy
40

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!

Keep my screen awake
  • 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

Golden Syrup

Chelsea Golden Syrup in the...
Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Reviews
3

What did you think of this recipe?

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.
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.

Reviews
3

What did you think of this recipe?

You May Like These

5 mins prep, 15 mins cook
4.5 (548)
15 mins prep, 40 mins cook
4.6 (369)
15 mins prep, 30 mins cook
4.2 (991)
20 mins prep, 10 mins cook
4.5 (1191)
How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt

Subscribe to Our Newsletter