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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 than 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! It’s all up to you though. You can remove the icing sugar entirely,  but add in more chocolate instead!

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 Ive’s 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 it’s 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 Fudges! These recipes really are SO simple to make. You melt the Condensed Milk, Chocolate, butter and vanilla together so it’s 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 it’s done! Seriously though, once you know what you are doing, you really can make it in less than 10 minutes and have it set.. it’s 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 it’s 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.. it’s so adaptable and easy you will want to make fudge over and over again! Enjoy!


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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Category: Sweets
Type: Fudge
Keyword: Crunchie
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 2 hours
Total Time: 20 minutes
Servings: 40 Pieces
Author: Jane's Patisserie


  • 397 g Condensed Milk (one tin)
  • 450 g Milk Chocolate
  • 125 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 300 g Crunchies (chopped)


  • Line a tin with parchment paper – I use a 7x11″ brownie tin as it makes a nice depth of fudge!
  • Put the chopped Chocolate into a heavy-based pan, along with all of the Condensed Milk and Vanilla Extract – 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.
  • Alternatively, add the Chocolate to a large bowl, and melt. 
  • Add the Condensed Milk and Vanilla and mix in. 
  • Once melted, tip in the sifted Icing Sugar and combine well, it might take a bit of beating, but it's worth it!
  • 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!
  • Once set, chop your fudge up into pieces and enjoy!


  • 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 into 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 it's 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!

You can find me on:

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.


  1. Rob on March 6, 2023 at 2:07 pm

    Hi Jane,

    I made this recently and it went down amazingly!
    The only comments I had was that the honeycomb went a bit soft. (after 2 days). I dont know if this is because I chopped the Crunchie into too small of pieces or the temperature was still too warm.

    Would you recommend freezing the crunchie bars before putting them in the mixture? I want to try this one again 😀

    • Jane's Patisserie on March 17, 2023 at 11:13 am

      Hiya! Unfortunately this will happen, it’s completely normal. Hope this helps! x

  2. Molly on December 7, 2022 at 1:47 pm

    Hi Jane. Would this work with a 9X9″ tin please?

    • Jane's Patisserie on December 15, 2022 at 1:18 pm

      Yes absolutely! Enjoy! x

    • Molly on December 24, 2022 at 9:44 am

      I made this and your choc orange fudge for colleagues for Xmas and they went down an absolute storm! Your recipes are always my go to – they never fail and they always turn out amazingly. Thank you for sharing them! X

  3. Zoe on September 29, 2022 at 5:22 am

    Hi jane, would it work if i used extra chocolate in this recipe instead of the icing sugar as i can never seem to get it to mix properly and end up with white bits in my fudge? If so how much would you swap it with? Thanks 😊

    • Jane's Patisserie on October 6, 2022 at 3:51 pm

      Hiya! Yes absolutely – I would use 600g. Hope this helps! x

  4. Louise on July 27, 2022 at 10:20 am

    5 stars
    My children and I have made this to give to teachers as end of year gifts. It’s delicious!
    Just one question, would it still work without the icing sugar? The fudge is so good, but leaves a very sugary sweet aftertaste that I’d like to try to reduce when (not if!) we make it again. Thank you!

  5. Claire on December 16, 2021 at 3:18 pm

    Is it best to use cooking chocolate in this recipe? x

    • Jane's Patisserie on December 20, 2021 at 10:55 am

      Hiya! I would suggest using cooking chocolate, or just basic supermarket’s own. Hope this helps! x

  6. Jacquie on November 11, 2021 at 1:34 pm

    Can you freeze crunchie fudge ? If so for how long and how would you store and defrost

  7. Stephanie Langford on September 5, 2021 at 3:46 pm

    Hi Jane,

    I’m going to be making this for our wedding favours.

    How far in advance do you suggest making it before the wedding, and what is the best way to store it? We’ll be bagging it up in little cellophane bags.

  8. J Lo on November 23, 2020 at 8:01 pm

    What milk chocolate would you recommend for this recipe?
    can’t wait to try it!

    • Jane's Patisserie on November 25, 2020 at 11:23 am

      I just use a basic supermarket own or cooking chocolate! x

  9. Katie Barker on November 21, 2020 at 8:51 pm

    5 stars
    So easy to make and utterly delicious.
    I made these as little gifts last Christmas when we visited friends and family…once made I was reluctant to give it away! Thankfully it makes loads so I could spare a little…delicious!

  10. Olivia on July 15, 2020 at 11:37 am


    what other size trays would be ideal for this? finding it hard to find 7×10″ tray online

    • Olivia on July 15, 2020 at 11:38 am

      or do you have the link of the tray you used? know of a similar one?

    • Jane's Patisserie on July 15, 2020 at 12:01 pm

      You could use a 8×8″! Unfortunately lots of tins are still sold out after lockdown!

  11. olivia on July 15, 2020 at 11:22 am

    Hi Jane,

    I look forward to trying this recipe, do you have the link to the tray you used? or know of a similar kind? And, do you line the tray at all?

  12. Amy on June 2, 2020 at 7:31 am

    Oh my goodness!!! This is SO GOOD! thank you so much for the recipe Jane ❤️❤️❤️

  13. Amy on May 30, 2020 at 8:46 am

    Is there a link in the recipe/post somewhere to your video? I looked it up on YouTube but can’t seem to find it. This looks delish and I can’t wait to try! Xx

    • Amy on May 30, 2020 at 8:47 am

      Oops! Sorry! I found it 🤭🤦‍♀️😂😂😂

  14. Emma on May 24, 2020 at 9:17 am

    5 stars
    Hiya, wanted to do your biscoff fudge recipe but the shop ran out of biscoff. I bought crunchie spread instead could I used that in this recipe? And if so how would I do that would I need to reduce the chocolate measurement? Thanks!

    • Jane's Patisserie on May 24, 2020 at 1:28 pm

      Hey! I would use about 200g of spread, and 350g of chocolate – It’s always better to still use more chocolate because it makes sure that it’s firm still! x

  15. Courtney on May 22, 2020 at 10:41 am

    Hi Jane
    Would it be suitable to set the fudge for a shorter time in the freezer instead of the fridge to speed up the process a bit? If so how long would you recommend please?

    • Jane's Patisserie on May 22, 2020 at 7:56 pm

      Yeah that would be fine! This sort of fudge will never freeze solid so it can stay in there for ages! To set it though probably 1-2 hours! x

  16. Meg on May 1, 2020 at 12:34 pm

    Hi Jane, thanks for the recipe! I was wondering if you could use evaporated milk instead of condensed, I’m not sure of the difference between the two. Thank you!!

    • Jane's Patisserie on May 1, 2020 at 1:05 pm

      Hiya! Unfortunately the two are very different and it’s not a straight swap. I’ve seen you can make your own condensed milk from evaporated milk and sugar I believe, but I haven’t done this myself!

  17. Hayley Pearson on February 29, 2020 at 12:03 pm

    It’s lovely. Can this be made with mini eggs? If so would it be the same amount of eggs as crunches? Thanks

    • Jane's Patisserie on February 29, 2020 at 5:54 pm

      Roughly yes – have a look at my mini egg fudge recipe!

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  20. Jen on June 20, 2018 at 5:20 pm

    Hi Jane,
    I’ve made this today and it is so yummy! However when I was cutting it it was melting at my touch.. it’s back in the fridge but I was wondering if I have done something wrong?

    • Jane's Patisserie on June 20, 2018 at 8:40 pm

      Maybe it just needed a little more time in the fridge! Depending on the type of chocolate sometimes it can take a little longer but it’ll soon firm up don’t worry! X

  21. Dan on May 25, 2018 at 11:58 am

    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!

    • Jane's Patisserie on May 26, 2018 at 9:40 am

      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

    • Dan on May 26, 2018 at 11:18 am

      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.

    • Jane's Patisserie on May 26, 2018 at 11:29 am

      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

    • Dan on May 26, 2018 at 11:49 am

      Ok thanks a lot!

  22. […] From: JanesPatiesserie […]

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  24. Jill on June 18, 2017 at 7:38 pm

    Excellent recipe! Thanks for sharing 🙂

    My son and I made it for fathers day and it went down well

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  27. Linda Moulsley on November 17, 2016 at 5:31 pm

    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.

    • Jane's Patisserie on November 17, 2016 at 5:36 pm

      Have you watched the video of my recipe? Maybe see which bit went liquid? Did you definitely use condensed milk?

    • Lucylou on December 20, 2017 at 9:59 am

      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?

    • Jane's Patisserie on December 21, 2017 at 9:50 pm

      I believe it might be that you got it rather too hot, try and use a lower temperature, and make sure its not the light condensed milk.

    • Deirdre Laus on December 20, 2021 at 11:31 pm

      Could I add marsh mellow to the mix..

    • Jane's Patisserie on December 23, 2021 at 11:19 am

      Hiya! Do you mean fold through mini marshmallows? x

  28. Roslyn on September 22, 2016 at 12:41 pm

    I made this and it’s absolutely delicious. It’s extremely easy to make and as you’re not using many items – there’s not much washing up to do after!

    • Jane's Patisserie on September 22, 2016 at 5:57 pm

      Ahh yay! I’m so glad you liked it!! ?

  29. sarah yan on May 24, 2016 at 10:12 pm

    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?

    • Jane's Patisserie on May 26, 2016 at 12:47 pm

      Anything honeycomb related will do 🙂

  30. Pistachios on May 19, 2016 at 11:54 am

    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…)

    • Jane's Patisserie on May 19, 2016 at 7:54 pm

      Ahh amazing!! And yeah I always aim for that so that it’s less awkward, I hate having a tiny bit left over that’s so annoying! I’m glad you liked my recipe! 🙂 x

  31. Sammie on May 19, 2016 at 10:27 am

    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

    • Jane's Patisserie on May 19, 2016 at 7:53 pm

      Awwh that’ll be amazing! I love the idea of an ice cream cake! Thank you so much Sammie xxx

  32. Mandy on May 19, 2016 at 9:33 am

    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 ?☺?

    • Jane's Patisserie on May 19, 2016 at 7:53 pm

      Ahh amazing! We are staying in Carbis Bay so we’ll be just around the corner! ? and I shall try my best!!

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