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Snowy rocky road fudge recipe

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This microwave fudge recipe is the ultimate edible gift. Packed with marshmallows, crunchy biscuits and cranberries, this sweet festive treat comes together in just 20 minutes. Cut it into squares and wrap up to gift to friends and family. See method

Makes 25 squares
Takes 20 mins plus at least 3 hrs chilling
198 calories / serving

Ingredients

400g white chocolate, broken into small chunks
397g tin sweetened condensed milk
70g pink and white mini marshmallows
100g (roughly 7) digestive biscuits, broken into 3cm chunks
70g dried cranberries
50g desiccated coconut
40g shelled pistachios, finely chopped (optional)
3 tbsp sprinkles of your choice (we used white chocolate stars, colourful sprinkles and milk chocolate beans)
edible gold glitter spray (optional)

Each serving contains

Energy
830kj
198kcal 10%
Fat
10g 14%
Saturates
6g 31%
Sugars
22g 25%
Salt
0.1g 2%

of the reference intake
Carbohydrate 25g Protein 2.8g Fibre 0.7g

Method

Line a 20 x 20cm square x 5cm deep baking tin with baking paper.
Place the white chocolate and condensed milk in a large, microwave-safe bowl, and cook in the microwave at 600W, or on low, for 3-4 mins, in 1 min bursts, stirring between each timing until the chocolate has just melted and you have a smooth, glossy paste. Take care not to stir too much to prevent the chocolate from seizing and becoming stiff.
Gently fold through the marshmallows, biscuits, cranberries, coconut and pistachios, saving a little of each to garnish, until evenly combined. Spoon into the prepared tin and smooth into an even layer using the back of a metal spoon. Top with the remaining ingredients and the sprinkles, pressing them gently into the fudge. Chill in the fridge for a minimum of 3 hrs until set, then dust with the edible glitter, if using. Use a sharp knife to cut the fudge into 25 even-sized squares.
Store in an airtight container in the fridge or at room temperature for up to 1 month.

Tip: No microwave, no problem! Melt the chocolate and condensed milk in a heatproof bowl set over a pan of gently simmering water, ensuring the base of the bowl doesn’t directly touch the water, then continue the recipe from step 3.

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