Whip up this quick and easy fudge in just 15 mins. Leave to chill and decorate with seasonal treats – chocolate eggs would make this the perfect Easter treat
- 200g marshmallows
- 70g butter, cut into cubes the size of a thumb nail
- 200g dark chocolate, broken into pieces
- 1/4 tsp ground cinnamon
- Zest of one orange (without pith)
- 100g crimson raisins
- 40g crystalised ginger chopped
- Small sugar eggs to decorate (optional)
Place the marshmallows, butter, dark chocolate, ground cinnamon and orange zest into a saucepan. Heat on a low hob until completely dissolved, stirring regularly. Don’t be tempted to hurry it by turning up the heat – the chocolate will burn!
Remove from the heat and add the raisins and ginger, stir well and pour into a tin (approx. 24cm x 24cm) lined with greaseproof paper. Push small sugar eggs into the top if you wish then refrigerate for 2 hours. Cut into squares and serve!
Top tip for making Holly Bell’s chocolate orange spiced fudge
This recipe is easy to make as it uses marshmallows rather than sugar so you don't have to worry about using a sugar thermometer