Honeycomb Crunchie Fudge!

Easy & Utterly Delicious Chocolate Crunchie Fudge that anyone can make at home – No Sugar Thermometers, No Boiling, just quick and easy!

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I have always been a fan of Crunchie bars – I think they’re a bit underrated really as they’re not overly chocolatey – and you really do have to like the honeycomb flavour to enjoy them. Ever since posting my No-Bake Honeycomb Crunchie Cheesecake and it being such a massive success (like so much more successful then I ever could imagine) I knew that you guys like Crunchies too. My No-Bake Honeycomb Crunchie Pie ended up being equally as popular too, so this meant I needed to do another Crunchie recipe. I didn’t want to do a cupcake version (yet!) as I wanted to try something a little different… so fudge happened. I originally started posting ‘cheats fudge’ recipes on the Carnations Fudge recipe, but after a few recipes and experimenting, I decided it needed a touch more Icing Sugar for more stability, so I now use 125g compared to 100g!

I think making Crunchie Fudge is not only one of the best decisions I ever made, but as I am going on holiday to St Ives in Cornwall next week, it seemed utterly appropriate. I honestly do go crazy for proper Cornish fudge when I am there as it tastes amazing. You can easily make it at home, but its just not the same! It’s like drinking juice.. it tastes far better straight out of the carton compared to drinking it from a cup. But anyway…

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I wanted to make this fudge recipe really easy to make. Therefore, I took inspiration from some of my other Fudge recipes such as my Speculoos/Biscoff Cookie Butter Fudge and Peppermint Fudge‘s! These recipes really are SO simple to make. You melt the Condensed Milk, Chocolate, butter and vanilla together so its silky smooth, then mix in some icing sugar to stabilise it and give it structure. Fold through your Crunchies and press into a tin… leave to set and its done! Seriously though, once you know what you are doing, you really can make it in less than 10 minutes and have it setting.. its SO easy!

As I have said before, I do love proper fudge recipes as well where you have to boil it and use a sugar thermometer, such as my Oreo Cookies & Cream Fudge, as it has a proper fudge texture. However, this really is so easy its worth the term ‘Cheats Fudge’. Still very fudgey, yet not quite it.. Leaving the Fudge in the fridge gives it a nice firm texture, and out of the fridge gives it a soft and yummy texture.. its so adaptable and easy you will want to make fudge over and over again! Enjoy!

This recipe makes 36 squares of fudge 

Ingredients

– 1x 397g Tin Condensed Milk
– 400g Milk Chocolate, chopped
– 25g Unsalted/Salted Butter
– 1tsp Vanilla Bean Extract
– 125g Icing Sugar, Sifted
– 300g Crunchie Bars, chopped

Method

1) Line a tin with parchment paper – I use a 9×9″ square tin as it makes a nice depth of fudge!

2) Put the chopped chocolate into a heavy based pan, along with all of the condensed milk, vanilla extract, and butter – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.

3) Once melted, tip in the sifted icing sugar and combine well, it might take a bit of beating, but its worth it!

4) Once cooled, pour in two thirds of the chopped Crunchies and quickly stir through pour into the tin and smooth over the mixture. Sprinkle on the rest of the chopped bits of Crunchie, and even all the little tiny bits and press into the top of the fudge and store in the fridge for at least 3-4 hours to set!

5) Once set – remove from the tin and cut into the squares – I cut my 9×9″ square tray into 6×6 cuts so get 36 bits of fudge! Return to the fridge for another couple of hours to finish setting – ENJOY!

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Tips and Ideas

This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly – might be worth making double if you’re addicted to crunchies like me…

I quickly fold through the Crunchies into the fudge mixture because the chocolate coating of the honeycomb bars will start melting slightly, but the actual honeycomb should be fine so no real need to worry about the mixture being too hot on this particular recipe. I press the Crunchies in to the top of the fudge with the palms of my hands so its as stuck in as it can be but still show – I don’t want crunchie bits to fall off once its finished!

I use Cadbury’s Crunchie Bars in this recipe, but any honeycomb bar will work – or even home-made honeycomb!

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ENJOY!

Find my other Sweets Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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24 comments

  1. Hi Jane. This looks great! And im going to try this soon

    A couple of questions.

    Will it keep at room temperature for a few days? Or would it spoil? I imagine it would get very sticky with the heat of summer? I maybe wrong, ive never made fudge before.

    Secondly, have you ever experimented with the chocolate? You say 400g milk chocolate but what if i was to add 250g milk chocolate and 150g dark? Would that make it too bitter.

    I know i can just experiment and find out myself but I want to get it spot on the first time!

    1. Hiya! It would make it a bit too sticky at room temperature, however if you increased the total amount of chocolate to 500g instead of 400g that would make it firm enough to stay at, as long as its in the coolest place. And yes you can use whatever combination of milk or dark, I sometimes even use 50/50 and its delicious! X

      1. Thanks Jane! I will try adding more chocolate and see if it helps.

        Do you have any suggestions of things I can make, particularly no bake things, that do not spoil or get sticky if left at room temperature for 2-3 days? Im looking for things that I can cut into squares/bars.

        1. Depending on the weather you can do most traybakes like rocky roads, or tiffins, but if it really did get to a hot day they would all still melt. I know cookie bars require baking, but they’re easy and can obviously be cut into squares and such as well? x

  2. OK, just melted the ingredients and added the icing sugar but still totally liquid. You talk about pressing in the last third of crunchie but I doubt it will even hold on the surface. Def used correct volumes??? I’m letting it cool before adding to tin. Will let you know.

    1. Hello 🙂
      I attempted this recipe yesterday but it still hasn’t set this morning. I didnt watch the video till this morning to see where I’d gone wrong, the only difference is that I did it in a pan on the stove not in a bowl. And my mixture wasn’t as solid after melting and mixing everything. Is there anything I cam do to save it?

  3. I love to try this recipe but I’m here in California and have ever seen Crunchie bars. Is there another candy I can substitute?

  4. I actually tried your cheat’s fudge recipe the other week, and it worked really well – so yummy! I took most of it to work with me, and it didn’t last very long in the staff room. I particularly appreciate that this one uses the entire tin of condensed milk so that I don’t have to actually measure it (and there’s none left over – not that that’s necessarily a bad thing…)

  5. Brilliant recipe Jane. Our eldest daughter loves anything with honeycomb, so I will make this for her birthday this year and incorporate it into her ice cream cake – she always has 2 cakes, one baked, one ice cream! Thank you for the recipe it is pinned! Sammie xx

  6. My son’s favourite is a Crunchie bar so will give it ago myself – thank you!
    Have a great time in St Ives. I live in Carbis Bay – the weather isnt that wonderful at the moment but suppose to be picking up. So please bring with you some sunshine and lots and lots and lots of cake ?☺?

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