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Delicious and easy mars bar fudge with chunks of mars bar throughout. No boiling or sugar thermometers, just quick and easy fudge!

Honestly, I LOVE THIS RECIPE. I know I say that about basically all of them, but having a fudge that is so easy to make, that has melted mars bars in the actual fudge makes it taste so freakin’ good I can’t cope.

These little treats were snapped up REALLY quickly by my trusty taste testers, with people having several pieces each. Yes, it will be sweet, but what do you honestly expect from fudge? I love it either way.

You could add a bit of salt to the mix if you didn’t want it to be quite as sweet, but if you want the true mars bar fudge experience then follow this recipe. You won’t regret it

This is another one of those easy ‘cheats fudge’ recipes based on the original Carnations Recipe. I obviously change all of my fudge recipes up to slightly differing quantities, and different flavours. This time, melting mars bar into the actual fudge was SO GOOD.

You have to melt the mars bar carefully because of the nougat/fudgey part, and the caramel bit. Melting it along with the milk chocolate, the condensed milk, and vanilla on a low heat is perfect. I even use a portable gas cooker now as my ceramic hob is USELESS at melting things like this successfully!

My no-bake mars bar cheesecake and mars bar chocolate mousse have always been popular since they’ve been posted, with a chocolate and caramel delicious base. This is the delicious fudge version!

I didn’t put in too many bits of mars bar into the fudge as I had already been through 10 33g bars, and a bag of the mars bites and thought it was best to stop there. However, the small amount thats folded through, and then sprinkled on top is perfect.

Similar to my toblerone fudge, I love this one, and it tastes so perfectly like mars bar that I am addicted to it. Having made this recipe several times now, I hope you love it as much as I do! Enjoy! x

Mars Bar Fudge!

Delicious and easy mars bar fudge with chunks of mars bar throughout. No boiling or sugar thermometers, just quick and easy fudge!
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Category: Sweets
Type: Fudge
Keyword: Mars Bar
Prep Time: 10 minutes
Cook Time: 15 minutes
Setting Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 45 Pieces
Author: Jane's Patisserie



  • 397 g Condensed Milk
  • 500 g Milk Chocolate
  • 275 g Mars Bars
  • 1 tsp Vanilla


  • 275 g Mars Bar (chopped)


  • Line a tin with parchment paper – I use a 7×10″ Brownie Tin as it makes a nice depth of fudge!
  • Empty the tin of condensed milk into a heavy based saucepan, and add the mars bar, milk chocolate, and vanilla extract and 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.
  • Leave the mixture to cool for 5 minutes. Beat again, and add half of the chunks of mars bar and fold quickly. Pour into the tin and smooth over the mixture. 
  • Sprinkle on the rest of the mars bar 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!


  • Mars Bars are Milky Ways in America I believe? But its worth checking out an alternative if you’re from a different country to the UK!
  • You can use Dark Chocolate instead of the Milk Chocolate if you like to make it slightly less sweet!
  • 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!
  • Recipe updated April 2022 - original recipe had 300g milk chocolate, 125g icing sugar and 50g unsalted butter. 


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. Linda Mathers on November 26, 2023 at 7:48 pm

    Is it cooking milk chocolate or normal milk chocolate please?

  2. Luce on November 17, 2022 at 5:55 am

    Hey! I love all your fudge recipes! I’m considering making some for Christmas gifts – are they freezeable? So I can batch make a load of them before I separate them out for people? x

    • Jane's Patisserie on November 28, 2022 at 3:31 pm

      Yes absolutely, for up to 3 months! Hope this helps! x

  3. Katie on June 14, 2022 at 5:01 pm

    5 stars
    Omg these are amazing! I had so many compliments for them (I didn’t want to tell people how super easy they are to make!!).
    Thanks Jane for yet another yummy recipe

  4. Eve on May 11, 2022 at 9:53 pm

    Hi Jane, I made this with dark chocolate instead and it had little lumps in it.
    I don’t know what thats about but it tasted delish.
    I Love all your recipies! Thanks

  5. Katie on April 26, 2022 at 6:34 pm

    Hi Jane! Do you think this would be a good size/depth in a 9×9 tin? Or would you say to stick to the 7×10 you suggested.

    This sounds amazing and can’t wait to make it! X

  6. ellie m on April 11, 2022 at 4:03 pm

    Do u leave it in the fridge uncovered?

  7. Lara on August 27, 2021 at 10:05 am

    Hello! I was just wondering if I would be able to alter the ingredients and it would still work? My husband loves creme eggs, and has asked for some fudge for his birthday. If I just changed the Mars bar for creme egg – do you think it will work? Xx

  8. Jane on February 13, 2021 at 7:50 pm

    I haven’t got any icing sugar? What does it do as have made other flavours without. Or can I use something else.

    • Jane's Patisserie on February 14, 2021 at 11:12 am

      It’s just the way I make this fudge.. without, you’d need to use more melted chocolate in the mix for a good set.

    • Jane on February 14, 2021 at 12:48 pm

      Thank you will try without! How much more chocolate? As would like a good set.

    • Jane's Patisserie on February 16, 2021 at 8:34 pm

      I would use at least 100g more! x

  9. Stephanie on February 6, 2019 at 2:08 pm

    I’ve made this today, I seived the icing sugar and mixed it in but now it’s got loads of clumps on icing sugar in, have I done something wrong?

    • Jane's Patisserie on February 6, 2019 at 3:37 pm

      Sometimes if you don’t beat it hard enough the icing sugar can stay in clumps x

  10. Hayley on March 2, 2018 at 4:26 pm

    I’ve made the biscoff fudge 3 or 4 times now and always perfect, I tried this one for a change but it just won’t set! It was more liquidy than the biscoff one when I was putting it in the tin and it’s just refusing to properly set! It’s sticky and soft – is there anyway I can salvage it or do I need to start all over again?

    • Jane's Patisserie on March 3, 2018 at 12:36 pm

      Sorry this is a little late in replying but it might’ve needed a little more chocolate perhaps, but freezing it should help it set better! x

    • Sophie Smith on November 2, 2021 at 2:58 pm

      Is it possible to freeze this please? Thank you!

  11. Ashley on December 17, 2017 at 1:37 pm

    This was delish! Used snickers bars instead and turned out perfect. Making them for Christmas gifts and I have a feeling people won’t be disappointed ☺

  12. Meadow Brown Bakery on April 22, 2017 at 7:53 pm

    Looks yummy! I love fudge, thank you for sharing

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