Rocky road fudge

Irresistible bits of fun beckon with this rocky road fudge.

• 395g can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons glucose syrup
• 125g butter, chopped
• 200g milk chocolate, finely chopped
• 1 1/2 cups mini marshmallows
• 1/4 cup granulated nuts
• 1/4 cup desiccated coconut

Energy 296kJ	Fat saturated 2.20g
Fat Total 3.50g	Carbohydrate sugars g
Carbohydrate Total 9.40g	Dietary Fibre 0.10g
Protein 1.00g	Cholesterol 8.00mg
Sodium 25.00mg

All nutrition values are per serve.

1. Step 1

   Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

2. Step 2

   Place condensed milk, sugar, syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.

3. Step 3

   Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Add chocolate, marshmallows, nuts and half the coconut. Mix until combined and chocolate melted. Spoon into prepared pan. Smooth top. Sprinkle with remaining coconut, pressing with the back of a spoon to secure. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.

4. Step 4

   Cut into 2.5cm pieces. Serve.

Use a heavy-based saucepan for even heat and to prevent fudge from sticking to the base and burning. Fudge sets quickly, so work fast when stirring in the chocolate and spreading it into the pan or it may seize. Store fudge in an airtight container in the fridge for up to 2 weeks.

Tip: Use cookie cutters to cut fudge into shapes such as stars, Christmas trees, rounds or flowers.