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  1. Home
  2. Baking

Liquorice Bullet Fudge

Calling all liquorice bullets fans! You're going to love this fudge ... - by Mel Burge
  • 02 Mar 2020
Liquorice Bullet Fudge
Prep: 15 Minutes - Cook: 10 Minutes - Easy - Serves 24
Proudly supported by

TIP! We used Darrel Lea soft black liquorice and bullets for this recipe, available from major supermarkets. Fudge can be made up to one week ahead. Store in an airtight container in the fridge.

Ingredients

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

Method

  1. Grease and line a 20cm square cake pan with baking paper, extending paper 5cm above pan edges. 

  2. Combine marshmallows, butter and 1 tablespoon water in a medium saucepan over a medium heat. Stir until marshmallows are melted. Remove pan from heat. 

  3. 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. 

  4. To serve, use paper to lift fudge from pan. Cut into pieces. 

  • Baking
  • Desserts from the lolly aisle
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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