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
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Grease and line a 20cm square cake pan with baking paper, extending paper 5cm above pan edges.
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Combine marshmallows, butter and 1 tablespoon water in a medium saucepan over a medium heat. Stir until marshmallows are melted. Remove pan from heat.
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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.
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To serve, use paper to lift fudge from pan. Cut into pieces.
