Enshake® Recipe

Method:

1. Line a 9 inch x 9 inch x 1 inch square baking tray with tin foil
2. In a large saucepan, add Enshake^®, chocolate chips, 2 tablespoons of margarine, condensed milk and vanilla extract
3. Melt the mixture over a medium heat whilst stirring constantly until a smooth consistency is reached
4. Remove from the heat and stir in the walnuts
5. Spread the mixture evenly into the baking tray
6. In a medium saucepan, melt the marshmallows and remaining margarine
7. Spoon over the base mixture in the baking tray and using a knife, swirl the marshmallow topping through the base mixture
8. Refrigerate for 2 hours or until firm
9. Remove the fudge from the baking tray and cut into squares
10. Store at room temperature