Chocolate Fudge Marshmallow Roll

9 oz (250g) Malt Biscuits (finely crushed)
1⁄2 cup Brown sugar

1⁄2 cup Condensed Milk
1 tsp Vanilla Essence
3 1⁄2 oz (100g) Butter
2 tbs Cocoa Powder
Lolly centre: Marshmallows

Take 1⁄2 cup of the mixture and place it on one side of the Sushezi and repeat the same on the other side. Take the plunger and make a groove down the centre of both sides. Place your Marshmallows in the groove. Close the Sushezi and fit the end cap, twist and lock and follow the operating instructions.

Push the mixture out into the cling film, roll up and place in the refrigerator for at least one hour. Unwrap and slice.