Dark Chocolate and Marshmallow Fudge


A great Christmas gift for those with a sweet tooth.

Preparation time: 0 minutes

Cooking time: 0 minutes

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Serves: 30 people

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  1. Grease a 7.5cm x 25cm baking tray and line with parchment paper, allowing the paper to slightly overhang the edges.
  2. Pour the condensed milk and golden syrup in a heavy-based saucepan and add the butter and sugar.
  3. Cook over a moderate heat, stirring continuously until the mixture has thickened and is a lovely caramel colour. It is imperative that it reaches boiling point.
  4. Remove from the heat, then stir in the chocolate pieces, pecans and mini marshmallows.
  5. Pour the mixture into the prepared tray and allow to cool slightly before placing in the fridge to set for a minimum of four hours.
  6. Remove from the baking tray and cut into approximately 32 squares or Christmas shapes.
  • Grainne, 20 Dec 12

    3 stars rating
    I tried this it turned out lovely, only thing is it doesn't mention how much sugar to add.
    So I just added 50grams, should I have added no sugar at all or more?
  • SuperValu, 21 Dec 12

    3 stars rating
    Hi Grainne, apologies and thanks for pointing that out. Kevin says to use 200g SuperValu Brown Sugar but if it worked fine with 50g that's great!
    Thanks again and have a great Christmas!

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