Sunday, May 12, 2013

Raspberry Marshmallow Fudge with sprinkles AKA I heart mum fudge

This fudge is made from the heart...... and made with heart (sprinkles).

Delicious marshmallowy chocolate based fudge flavored with raspberry, dotted with swirly marshmallows and sprinkled with cute sugar hearts, it's as pretty to look at it is yummy to eat.

I came up with this fudge recipe for The Destroyer's kindi groups mother's day gift stall.

Originally I was going to make macarons 'cause y'know everyone loves them, but then I realised 4 year olds would be carrying the gifts home in school bags. There was no way those delicate treats would make it.

Yup it just wasn't going to work out.

So I went with fudge. It's sturdy, it tastes great, it looks good, it lasts well, it packs up nice, most everyone loves it. It ticked all the boxes.

So fudge. It was decided.

But I wanted to make up a special recipe for mothers days because....well duh! Mums are special.

Plus it had to be pretty to entice all those kindi kids.

In fact I did my job a little too well. I sent The Destroyer off with his money and he came home with.......fudge that I made. The teachers had tried to reason with him but he could not be swayed. That pink fudge with heart sprinkles and a pink bow was irresistible :)

The raspberry flavour for this fudge comes from a bottle. I know, I know, oh my goodness your thinking 'does this woman ever use anything fresh'. Well in fact I do and most of the meals we eat in this household are based on fresh fruit, vegetables, lean meat and dairy. However by using the oil flavouring the fudge is less perishable and lasts longer, which means you can take your time eating it if you want.

Oh and if you like fudge you should also check out my Peppermint Cookie Fudge recipe (CLICK HERE).

Rapberry Marshmallow fudge
makes 20 large pieces or 60ish small pieces - the ones in the picture are large.

200g (7oz) white marshmallows
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
250 g (9 oz ) white chocolate chopped into very small pieces
170 g dark chocolate (6 oz semi sweet) chopped into very small pieces
85 g milk chocolate (3 oz) chopped into very small pieces
1/2 tsp raspberry essence*
 few drops pink food colour (I use gel food color)
1 cup marshmallows extra cut into quarters (or mini marshmallows) for top
couple tablespoons heart sprinkles (optional)

*do a taste test as there is a big variance between different brand and types of essences

Line a 20cm X 20cm (8" X 8") square tin with foil.

Place the white chocolate into a largish bowl with 1/4 tsp raspberry essence and pink food colour.

Combine the dark (semi sweet) and milk chocolates together in another bowl and add the remaining 1/4tsp raspberry essence.

Pop 200 grams (7oz) marshmallows, sugar, evaporated milk and salt into a saucepan on medium low heat, stir until the marshmallows melt. Stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.

Pour half the marshmallow mixture into the bowl with white chocolate and the other half into the bowl with the combined dark (semi sweet) and milk chocolates. Allow to sit for a minute or 2.

Using electric mixer beat the chocolate fudge mixture for a couple of minutes at low speed. All the chocolate should be melted.

Spoon the mixture into the prepared tin using the back of the spoon to level the mixture until it looks pretty smooth

Using a spoon or whisk mix the white chocolate mixture until all the chocolate pieces have melted. Spoon carefully onto the darker chocolate mixture and using the back of a spoon level the mixture until smooth.

Press in the extra marshmallows, I sprinkled mine over and then pushed them in to cover with the fudge. Add as much or as little as you like.

Then shake the heart sprinkles over gently so you don't get too many clumping together. I lightly pressed them onto the fudge to ensure they would stick.

Cover with plastic wrap and leave overnight to set.

Cut into squares with a sharp knife to serve. I measure where I want to cut with a ruler first for kinda even pieces. To get a clean edge run the knife under hot water and wipe clean between each slice.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Or at Fishpond (free shipping Australia)
Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 


  1. Fudge is definitely more hardy than macarons so I think you made a great choice! I hope you had a great mother's day and that you were thoroughly spoilt! :D

  2. These are gorgeous and definitely perfect for the occasion. I agree, macarons are too delicate for a 4 yr old to carry around. These are absolutely perfect. I love the way you decoration these fudge with the heart confetti, so pretty. :)