Mini fudge bars

Mini fudge bars recipe

6 ratings

Surprise friends and family with these quick and easy sweetheart treats. These delicious bars are filled with chewy mini marshmallows and the crisp goodness of rocky road all topped with soft fudge. See method

  • Serves 15 (makes 15 bars)
  • 30 mins, plus chilling and setting
  • 305 calories / serving

Ingredients

    For the rocky road base

    • 50g (2oz) slighty salted butter, diced
    • 125g (4oz) digestive biscuits, chopped
    • 75g (3oz) nuts
    • 75g (3oz) milk chocolate, chopped
    • 75g (3oz) dark chocolate, chopped
    • 75g golden syrup
    • 40g (1 1/2oz) mini marshmallows

    For the fudge

    • 225g golden caster sugar
    • 200ml (1/3pt) double cream
    • 25g butter
    • 2 tsp liquid glucose
    • 2 tsp vanilla extract or bean paste
    • sea salt

Each serving contains

  • Energy

    1275kj
    305kcal
    15%
  • Fat

    19g 26%
  • Saturates

    10g 49%
  • Sugars

    26g 32%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 33.9g Protein 2.6g Fibre 0.9g

Method

  1. Butter and line a 20cm (8in) square tin with nonstick baking paper. In a large bowl, combine the biscuits, marshmallows and nuts, halving any larger nuts, and using the end of a rolling pin to bash the biscuits into smaller chunks.
  2. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy. Pour over the biscuit and nut mixture. Spoon into the tin and level the surface with a spatula. Leave to set in the fridge for at least 3 hours or overnight.
  3. To make the fudge, tip the sugar, cream, butter and glucose syrup into a medium-sized saucepan. Heat until the sugar is dissolved into the butter, stirring occasionally.
  4. Increase the heat and add a sugar thermometer to the pan, then bring the syrup to a steady boil. Stir occasionally, until the mixture reaches 116°C. Remove the pan from the heat and leave to rest until the temperature drops to 110°C. Stir in the vanilla and a large pinch of sea salt.
  5. Beat the mix with a wooden spoon until the temperature cools to about 60°C. The fudge will be really thick and will have lost its shine.
  6. Pour over the chilled rocky road base, then smooth the surface with a spatula. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Slice into bars.

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