Easy & Utterly Delicious Chocolate Crunchie Fudge that anyone can make at home – No Sugar Thermometers, No Boiling, just quick and easy!
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…
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
– 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
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!
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!
Find my other Sweets Recipes on my Recipes Page!
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