Golden Syrup
Chelsea Golden Syrup in the...
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Sweets
Hot Chocolate Fudge
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!
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- 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
Dark Cane Sugar
A moist, dark brown sugar...
Caster Sugar
The fine crystal of Chelsea...
Reviews
3
What did you think of this recipe?
Vicki Leigh
far to sweet, not nice
2
karen
great
5
Nora
So delicious and yummy!
5
Method
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.
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
Chelsea Golden Syrup in the...
Dark Cane Sugar
A moist, dark brown sugar...
Caster Sugar
The fine crystal of Chelsea...
Reviews
3
What did you think of this recipe?
Vicki Leigh
far to sweet, not nice
2
karen
great
5
Nora
So delicious and yummy!
5
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ingredients
- 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
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- 2 Tbsp hot Meadow Fresh Milk
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
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- 1 tsp vanilla essence
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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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