"Sticky, gooey caramel and marshmallow on a graham cracker base."
Marshmallow Fudge Traybake
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Prep time 40mins
Cook time 10mins
Serves or Makes: 16
Recipe Card
ingredients
- 5 ounces unsalted butter
- 2 ounces granulated sugar
- 1 beaten egg
- 1 tsp vanilla extract
- 8 ounces crushed graham crackers
- 3 ounces desiccated coconut
- 4 ounces unsalted butter
- 4 ounces brown sugar
- 2 tbsp golden syrup
- 4 tbsp condensed milk
- 4 marshmallows
Method
Step 1
Place the butter and sugar in a saucepan and heat gently until the butter has melted.
Step 2
Add the beaten egg, vanilla, biscuit crumbs and coconut and mix well.
Step 3
Press into a lined tin (I used my 8″/20cm square tin) and chill in the refrigerator for at least 30 minutes, until firm.
Step 4
Meanwhile, place the butter, sugar, syrup and condensed milk for the topping into a saucepan.
Step 5
Heat gently until the butter has melted, then bring to a boil and simmer for 7 minutes, stirring frequently.
Step 6
Melt the marshmallows, either in short bursts in a microwave or in a bowl over a pan of simmering water.
Step 7
Pour the caramel over the biscuit base, then drizzle (OK, maybe more of a drop than a drizzle, it is super sticky!) the melted marshmallows over the top. Pull a skewer through the topping to create a swirled pattern.
Step 8
Leave to set, then slice into squares and enjoy!