Marshmallow Fudge Traybake

June 11, 2020
0 Ratings
Photo by Retrobakes
  • Prep time 40 minutes
  • Makes 16
Author Notes

Sweet, gooey, sticky traybake with a graham cracker and coconut base and a caramel and marshmallow topping. —RetroBakes

What You'll Need
  • Base
  • 5 ounces butter
  • 2 ounces granulated sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 8 ounces graham crackers, crushed
  • 3 ounces desiccated coconut
  • Topping
  • 4 ounces butter
  • 4 ounces light brown sugar
  • 2 tablespoons golden syrup
  • 4 tablespoons condensed milk
  • 4 marshmallows
  1. Place the butter and sugar in a saucepan and heat gently until the butter has melted.
  2. Add the beaten egg, vanilla, biscuit crumbs and coconut and mix well.
  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.
  4. Meanwhile, place the butter, sugar, syrup and condensed milk for the topping into a saucepan. Heat gently until the butter has melted, then bring to a boil and simmer for 7 minutes, stirring frequently.
  5. Melt the marshmallows, either in short bursts in a microwave or in a bowl over a pan of simmering water.
  6. 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.
  7. Leave to set, then slice into squares and enjoy!

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