SHOPPING LIST

For the fudge

• 125 g Unsalted butter
• 397 g Tin of Condensed milk
• 250 g Caster Sugar
• 2 tbsp Golden Syrup
• 300 g Rich tea biscuits or Shortbread, crushed

For the decoration

• Cake Angel Pink & White Mini Marshmallows
• Cake Angels Chocoholics Sprinkles
• 200 g White chocolate, melted

STEPS

Baking

1. Heat together the butter, condensed milk, syrup and sugar in a heavy-based saucepan. Stirring occasionally, bring to the boil.
2. Boil steadily for 7-8 minutes or until thickened, stirring from time to time to prevent the mixture from burning. Remove from the heat and stir in the crushed biscuits.
3. Tip the mixture into a 25 x 7 cm greased shallow baking tray. ​

Decorating

1. Whilst the fudge is still warm, scatter on the marshmallows, gently pressing them into the surface.
2. Melt the chocolate in a bowl set over a saucepan of barely simmering water, then drizzle over the marshmallow topping. Before the chocolate sets add some delicious white chocolate sprinkles.
3. Chill for a minimum of 2 hours or until set then cut into squares.

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