280g packet pink and white marshmallows
100g unsalted butter, chopped
200g block dark cooking chocolate, finely chopped
2 teaspoons vanilla extract
260g packet soft black liquorice, cut into 1cm pieces
½ cup dark chocolate liquorice bullets
Grease and line a 20cm square cake pan with baking paper, extending paper 5cm above pan edges.
Combine marshmallows, butter and 1 tablespoon water in a medium saucepan over a medium heat. Stir until marshmallows are melted. Remove pan from heat.
Add chocolate and vanilla. Stir until chocolate is melted. Using a wooden spoon, stir in liquorice. Pour into prepared pan. Spread evenly. Scatter with bullets. Refrigerate, overnight, or until firm.
To serve, use paper to lift fudge from pan. Cut into pieces.