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Sweet, Easy, DELICIOUS Toblerone Fudge to end all Toblerone Cravings. Nutty, No-Bake, Delectable treat for everyone!

SO… it is now 2017. Like HOW. How is it 2017? How is it that next year, people who will be turning 18 will be from the year 2000 and not starting with a 199something? I am baffled. Honestly though, I am boggled at how quickly time flies these days, and therefore, I shall eat Fudge.

I realise saying something such as “Using your leftover Christmas Chocolate” and you get the smart arse “What is this ‘leftover’ chocolate that you are talking about hahaha” comments but honestly, when you’re a baker like me, and you have your favourite chocolates, people buy you them. Lots of them.

I kid you not, I have 23 Terry’s Chocolate Oranges in my cupboard right now, and 5 more Toblerone bars (not including the ones used in this recipe!) and if your life is based around baking and chocolatey things, you get a little bored of just eating the chocolate bars on their own. Baking with them and turning them into something ever so slightly different and delicious makes ALL the difference.

However, as I have oodles of Terry’s Recipes on my blog now, I thought it was about time for another Toblerone one. My No-Bake Toblerone Cheesecake has always been exceedingly popular so I thought that something Toblerone-y would be great, but what would it be? Fudge. Toblerone Fudge. YES!

My Toblerone Cookies have always been popular as well, so honestly, I know you guys will love this. However, I have found that when I made my Toblerone Brownies Toblerone does melt to be a lot thinner compared to usual chocolate as its made up of different things to get the flavour and texture and combat the nougat inside it, so this Fudge did have to be ever so slightly different to my other ‘cheats fudge’ recipes.

My Honeycomb Crunchie Fudge for example uses 400g of Milk Chocolate, but with this it has technically been bumped up to 500g in total, with half Toblerone, half milk chocolate. Because as I say Toblerone melts thinner, it needed that weight increase of 100g to make it thick enough and make the fudge work! If for example however you just wanted to use Milk chocolate for the base, do only use 400g, not 500g!

You can of course try a ‘proper fudge’ instead of a Condensed Milk fudge like this one, but you run the risk of it splitting because of how the Toblerone is made. To be honest though, I don’t know if this WILL happen as I have never tried it, but as its not just chocolate on its own, it sure is a risk! However, if you did want to try it, I recommend basing it on my White Chocolate Fudge recipe! I hope you love this as much as I did, enjoy! x

Toblerone Fudge!

Sweet, Easy, DELICIOUS Toblerone Fudge to end all Toblerone Cravings. Nutty, No-Bake, Delectable treat for everyone!
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Category: Sweets
Type: Fudge
Keyword: Toblerone
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 55 Pieces
Author: Jane's Patisserie


  • 397 g Condensed Milk (one tin)
  • 250 g Toblerone (chopped)
  • 250 g Milk/Dark Chocolate (chopped)
  • 125 g Icing Sugar
  • 150 g Toblerone (for the topping)


  • Line a tin with parchment paper – I use a 7×10″ Brownie Tin as it makes a nice depth of fudge!
  • Put the first lot of 250g of chopped toblerone, and the chopped chocolate into a heavy based pan, along with all of the condensed milk – 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. 
  • Or melt the two chocolates together in the microwave/double boiler, and then add in the Condensed Milk and mix well till smooth.
  • Once melted, tip in the sifted icing sugar and combine well, it might take a bit of beating, but its worth it!
  • Once cooled, pour into the tin and smooth over the mixture. Sprinkle on the second lot of 150g of Toblerone Chopped (even all the little tiny bits) and press into the top of the fudge and store in the fridge for at least 5-6 hours (Or preferably overnight) to set!
  • Once set – remove from the tin and cut into the squares – I cut my tray into small squares of fudge, about 1inch in size! Return to the fridge for another couple of hours to finish setting if its still a little soft– 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!
  • You can use Dark Toblerone as well for the filling or topping, but I would suggest only using a White Toblerone for the topping as it would be a lot thinner than the Milk or Dark and will most likely affect the mixture.
  • You can use just Toblerone for the insides of the fudge as well, instead of a bit of normal chocolate, I just did it to make it cheaper! 
  • Recipe updated December 2018 - I took out the 25g Unsalted Butter and 1tsp of Vanilla Extract to make the recipe easier! 
  • Using icing sugar is optional - but without I would use 100g more chocolate!


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. Bernie on August 26, 2022 at 10:15 pm

    HI! Jane,

    when you add the condensed milk – does it have to go back into the micro to cook it? and just add it to the hot chocolate and mix as mentioned and set?


    • Jane's Patisserie on August 31, 2022 at 3:59 pm

      Hiya! No – if you melt the chocolates on their own, then add the condensed milk you do not have to! Hope this helps! X

  2. J on April 15, 2021 at 7:16 pm

    I made the fudge from your recipe and although it’s delicious, I too wonder why you added icing sugar? It seems a bit much after tasting. Can you leave it out I wonder?

    • Jane's Patisserie on April 17, 2021 at 2:08 pm

      Hi! Because its how I like to make the recipe, if you don’t want to use it I would add more chocolate in but it will set differently x

    • Doug McT on December 14, 2023 at 2:54 pm

      5 stars
      Every year I make this toblerone fudge, it dissappear too fast. What do you suggest to make it last longer? Lol, thanks for this great recipe.

  3. Kendra on February 7, 2021 at 9:39 pm

    5 stars
    I love the chocolate fudge my dad makes from your recipe. Hands down it’s my favorite.

  4. Samantha Whitelock on June 26, 2020 at 7:12 pm

    Would you be able to post this so can send to family in Scotland from

    • Jane's Patisserie on June 26, 2020 at 7:52 pm

      Realistically you can post classic fudge better, especially in this heat. The risk is this is ‘cheats’ fudge so often needs to be kept in the fridge. You can risk it if you want, especially if it’s set solid! x

  5. Ellie on December 19, 2017 at 8:19 am

    Can I ask why you add icing sugar to the mix? Does it make a difference to the texture? Thank you 🙂

  6. Rosie on June 25, 2017 at 3:26 pm

    Made these for my Dad for Father’s Day – absolutely perfect! He loved them (as did everyone else … lasted about 10 minutes!) Thanks for the recipe 🙂

    • Bevan Lockwood on December 23, 2021 at 12:00 pm

      5 stars
      Absolutely delicious,l have made this as Christmas gifts for my friends,they will love it. There was plenty left over for my husband who absolutely loved it,it was so easy to make. Thank you for the recipe.

  7. Meadow Brown Bakery on January 13, 2017 at 7:12 pm

    This sounds absolutely delicious…

  8. Deborah Carey on January 5, 2017 at 11:42 pm

    I have a dark and a white to use up. Would you use dark Toblerone and milk chocolate in the mix or both dark?
    Thinking I’d put white on the top.

    • Jane's Patisserie on January 6, 2017 at 7:32 am

      Use dark toblerone and milk chocolate, and white on the top sounds lovely!!

  9. Jasmine on January 5, 2017 at 8:17 pm

    Using toblerone for fudge is genius!!

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