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Sweets
Neapolitan Fudge
20 mins
25 mins
Moderate
48
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- Ingredients
- Method
Ingredients
- 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
Additional tips
- Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Reviews
4
What did you think of this recipe?
kaitlyn
they are really good
5
kaitlyn
do you have to have strawberry essence or can you use caramel
1
Issablle
yum
5
Jo
This is amazing! Wasn't as hard as it looked.I didn't have strawberry essence, so used raspberry instead and it was incredible! Dark Chocolate, Raspberry & Vanilla.... highly recommended.
5
Method
Grease an 18cm x 28cm rectangular slice tin and line with baking paper.
Divide marshmallows into three even amounts - one lot of pink marshmallows, one lot of white marshmallows, and the third quantity a mixture of the remaining pink and white marshmallows. Each lot of marshmallows should weigh 113g.
Chocolate Layer : Place sugar, butter and milk in a small-medium heavy-based saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in the lot of marshmallows that contains both pink and white colours. Add dark chocolate and stir until smooth. Tip into prepared tin and smooth the surface. Freeze while you prepare the second layer.
Strawberry Layer : Rinse out saucepan used to cook the chocolate layer. Place sugar, butter and milk in the saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in the pink marshmallows. Add white chocolate and strawberry essence and stir until smooth. For a brighter pink colour, add a couple of drops of pink food colouring. Tip onto the chocolate layer and smooth the surface. Freeze while you prepare the final layer.
Vanilla Layer : Rinse out saucepan used to cook the strawberry layer. Place sugar, butter and milk in the saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in the white marshmallows. Add white chocolate and vanilla essence and stir until smooth. Tip onto strawberry layer and smooth the surface.
Refrigerate for 4-6 hours, or until set. Remove from tin and slice into squares.
NOTES : Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Additional tips
- Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Reviews
4
What did you think of this recipe?
kaitlyn
they are really good
5
kaitlyn
do you have to have strawberry essence or can you use caramel
1
Issablle
yum
5
Jo
This is amazing! Wasn't as hard as it looked.I didn't have strawberry essence, so used raspberry instead and it was incredible! Dark Chocolate, Raspberry & Vanilla.... highly recommended.
5
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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