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  1. Home
  2. Baking

Marshmallow Choc-Nut Fudge

So easy, so yum - this fluffy, melt-in-the-mouth fudge will be gone in seconds! - by Mel Burge
  • 28 Jan 2020
Marshmallow Choc-Nut Fudge
Prep: 15 Minutes - Cook: 10 Minutes - Easy - Makes 24 bars
Proudly supported by

TIP! Any nuts can be used in this recipe, try replacing macadamias with pistachios or walnuts. 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

½ cup chopped macadamias

½ cup chopped natural almonds

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 melted and combined. Using a wooden spoon, stir in nuts. Pour into prepared pan. Spread evenly. Refrigerate overnight, or until firm. 

  4. To serve, lift fudge from pan. Cut into bars.

  • Baking
  • marshmallow recipe
  • fudge
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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