Rich chocolate fudge is topped with a layer of homemade marshmallow in this truly decadent double-decker fudge.
1 person made this
1 (400ml) tin sweetened condensed milk
500g dark chocolate chips
120ml cold water
21g powdered gelatine
400g caster sugar
125g icing sugar
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:30min › Cook:17min › Extra time:10hr15min › Ready in:11hr2min
Line a Swiss roll tin pan with foil; lightly grease the foil.
Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes.
Pour chocolate mixture into the prepared tin. Lightly grease a spatula and use to press chocolate mixture into an even layer; refrigerate until cooled and set, about 2 hours.
Combine 120ml cold water and gelatine in a bowl; set aside until gelatine starts to thicken, about 15 minutes.
Mix caster sugar and 120ml water in a saucepan over medium heat; cook and stir until sugar dissolves, 5 to 8 minutes. Bring sugar mixture to a boil and cook until temperature reaches 116 degrees C, 2 to 3 minutes. Remove from heat.
Slowly pour sugar mixture into gelatine mixture while simultaneously beating with an electric mixer set on low. Gradually increase speed to high and continue beating until marshmallow mixture is very thick but not stiff, 10 to 15 minutes.
Pour marshmallow mixture on top of chocolate layer, smoothing the surface with a lightly greased spatula. Let sit uncovered at room temperature until completely set, about 6 hours.
Dust the top of marshmallow layer with most of the icing sugar. Refrigerate fudge for at least 2 hours.
Lift fudge out of the tin by the edges of the foil and place on a large cutting board. Dip a large knife in the remaining icing sugar and slice fudge into 2cm squares, continually dipping knife in the sugar after each slice.