400g white chocolate, cubed
3 tbsp golden syrup
4 tbsp condensed milk
125g marshmallows, chopped
170g caramel popcorn
For the topping:
200g white chocolate, cubed
1 tbsp sunflower oil
2 tbsp hundreds and thousands 2 tbsp mini-marshmallows
4 tbsp fudge, cut into small cubes
- Put the chocolate, syrup, butter and condensed milk into a large bowl, resting over a pan of simmering water. Heat gently. Beat well to combine evenly.
- Stir in the marshmallows and half the popcorn. Spoon into a 21cm square tin, lined with baking paper. Place in the fridge while you make the topping.
- Melt the white chocolate and sunflower oil in a bowl, resting over a pan of simmering water. Pour over the mixture in the tin. Sprinkle over the hundreds and thousands, mini-marshmallows, fudge cubes and remaining popcorn. Chill for a few hours, before cutting into squares. This will keep for up to 1 week.