Double-decker marshmallow fudge

    11 hours 2 min

    Rich chocolate fudge is topped with a layer of homemade marshmallow in this truly decadent double-decker fudge.

    6 people made this

    Serves: 24 

    • 60g butter
    • 1 (400ml) tin sweetened condensed milk
    • 500g dark chocolate chips
    • 120ml cold water
    • 21g powdered gelatine
    • 400g caster sugar
    • 120ml water
    • 125g icing sugar

    Prep:30min  ›  Cook:17min  ›  Extra time:10hr15min  ›  Ready in:11hr2min 

    1. Line a Swiss roll tin pan with foil; lightly grease the foil.
    2. 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.
    3. 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.
    4. Combine 120ml cold water and gelatine in a bowl; set aside until gelatine starts to thicken, about 15 minutes.
    5. 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.
    6. 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.
    7. 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.
    8. Dust the top of marshmallow layer with most of the icing sugar. Refrigerate fudge for at least 2 hours.
    9. 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.

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    Reviews in English (4)


    Super easy and a huge hit at an open house we brought it to. I will absolutely be making this again. Plan ahead to allow for the refrigerator time and set time. Also, I do not have a candy thermometer and used my meat thermometer. I got the sugar mix to 220 and kept it there for several minutes with no issued whereas the instructions call for 240.  -  26 Dec 2018  (Review from Allrecipes US | Canada)


    Too rich and sat very heavy in my stomach. Going to be leaving a layer of graham wafer or some other sweet cracker layer on the bottom to reduce the richness and to keep the chocolate from melting on my fingers.  -  08 Nov 2018  (Review from Allrecipes US | Canada)


    This recipe takes a while but it is totally worth it. This recipe is one of the best recipes for fudge because most don't set right. This works out good but one change I would make is I would add more chocolate chips. The sweetened condensed milk is a little strong vs. the chocolate flavor and in fudge the chocolate flavor is supposed to be a little stronger. Overall this is a very good recipe.  -  16 Sep 2018  (Review from Allrecipes US | Canada)