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Honeycomb Crunchie Fudge!

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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!
5 from 1 vote
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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

Ingredients

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

Instructions

  • Line a tin with parchment paper – I use a 7x10″ 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!

Notes

  • 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!
Nutrition Facts
Crunchie Fudge!
Amount Per Serving
Calories 101 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 14mg1%
Potassium 69mg2%
Carbohydrates 15g5%
Sugar 14g16%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 0.2mg0%
Calcium 31mg3%
Iron 0.3mg2%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

43 Comments

  • Olivia
    July 15, 2020 at 11:37 am

    hello,

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

    Reply
    • Olivia
      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
      July 15, 2020 at 12:01 pm

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

  • olivia
    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?

    Reply
  • Amy
    June 2, 2020 at 7:31 am

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

    Reply
  • Amy
    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

    Reply
    • Amy
      May 30, 2020 at 8:47 am

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

  • Emma
    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!

    Reply
    • Jane's Patisserie
      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

  • Courtney
    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?
    Thanks!

    Reply
    • Jane's Patisserie
      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

  • Meg
    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!!

    Reply
    • Jane's Patisserie
      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!

  • Hayley Pearson
    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

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

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

  • […] that anyone can make at home – No Sugar Thermometers, No Boiling, just quick and easy! From: JanesPatiesserie 10. White Chocolate Raspberry Fudge Creamy White Chocolate Fudge with a Raspberry […]

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  • Jen
    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?
    Thanks,
    Jen

    Reply
    • Jane's Patisserie
      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

  • Dan
    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!

    Reply
    • Jane's Patisserie
      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
      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
      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
      May 26, 2018 at 11:49 am

      Ok thanks a lot!

  • […] From: JanesPatiesserie […]

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  • […] help using them again and again. Weirdly, I never used to like them so much, but after making my Honeycomb Crunchie Fudge recently, and making my No-Bake Honeycomb Crunchie Cheesecake over and over again, I really do […]

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  • Jill
    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

    Reply
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  • Linda Moulsley
    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.

    Reply
    • Jane's Patisserie
      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
      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
      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.

  • Roslyn
    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!

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

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

  • sarah yan
    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?

    Reply
  • Pistachios
    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…)

    Reply
    • Jane's Patisserie
      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

  • Sammie
    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

    Reply
    • Jane's Patisserie
      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

  • Mandy
    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 ?☺?

    Reply
    • Jane's Patisserie
      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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