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Easy Four Ingredient Chocolate Kinder Bueno Fudge!

So, it’s been a while since I last shared a fudge recipe. According to my posts, it’s been ONE ENTIRE YEAR. I genuinely question how this is possible?! I could have sworn I had posted one since then. Either way, I thought I would bring back Fudge with a bang. 

Whenever I get requests for recipes, it’s basically full of “More Kinder Bueno please?!” and I am more than happy to oblige about this… I adore Kinder Bueno. 

My most popular Kinder Bueno recipe by far is my Kinder Bueno Cheesecake – and I can understand why. Some people may moan that the Bueno goes soft in the middle – but literally, anything would, so suck it up, or leave it out. 

This recipe is similar in a way – eventually, yes, the Bueno will go a smidge soft. IT’S NOT THE END OF THE WORLD. If you really don’t like soft biscuits/chocolate bars etc, don’t put them in the bake. I personally don’t mind if they’re soft because they still taste great. 

This recipe is so incredibly easy to make, and I am on board with that. I will no doubt get someone saying “but it’s not real fudge” and technically no, it’s not, but it’s quick fudge. 

A classic fudge would be the kind you can buy in Cornwall, that you boil and use a sugar thermometer, and it is epic… but much more work. My Condensed Milk Fudges are insanely popular, as they’re just so easy! They are ‘no-bake’ and SO easy!

My Kinder Bueno Cookie Bars are on a whole new level, and probably my personal favourite Kinder Recipe… but this is now up there too. 

With most of my condensed milk fudges I will use a Dark/Milk/White chocolate as the base, and then add a flavour or similar to it. For this one, I went with half Milk Chocolate, and then half Kinder Chocolate. This is optional, but gives SUCH a good flavour!

You can easily save money by just sticking with the Milk Chocolate (or switching to Dark/White) if you prefer, but I looooove Kinder Chocolate.

If you aren’t sure about what Kinder Chocolate is, it’s the tiny mini kinder bars that you buy in multipacks! (I am not talking about melting down Kinder Bueno).

For the actual Kinder Bueno in this, I just chopped the bits into individual pieces, and then folded through the mix! It’s so insanely simple. The only way this could go wrong is over mixing, and that’s very hard as you just need to stir it with your arm and a spatula!

Honestly, if you are as much of a Kinder lover as my roommate and I are (he legitimately ate half of the first batch… diet going well), then you will LOVE this bake! Four ingredients, and utterly delicious. Enjoy! X

Chocolate Kinder Bueno Fudge!

Easy Four Ingredient Chocolate Kinder Bueno Fudge!
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Category: Sweets
Type: Fudge
Keyword: Kinder Bueno
Prep Time: 10 minutes
Cook Time: 5 minutes
Setting Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 50 Pieces
Author: Jane's Patisserie

Equipment

  • Microwaveable Bowl
  • Large Bowl
  • Spatula
  • 7"x10" Tin
  • Parchment Paper

Ingredients

  • 250 g Milk Chocolate
  • 250 g Kinder Chocolate
  • 397 g Condensed Milk (one tin)
  • 75 g Icing Sugar
  • 6 Kinder Bueno Bars (12 individual bars)

Instructions

  • Line a 7"x10" brownie tin with parchment paper and leave to the side.
  • Add your Milk Chocolate and Kinder Chocolate to a microwaveable proof bowl, and melt carefully. I do it in bursts of 15-30 seconds in the microwave.
  • Alternatively, use a large bowl and a double-boiler, and melt that way.
  • Once melted, add your Condensed Milk, and stir till smooth. Add in your Icing Sugar and stir again!
  • Chop up your Kinder Bueno, and mix into the Fudge.
  • Pour into the tin, and leave to set fully.
  • Enjoy!

Notes

  • This will last in the fridge for 2 weeks!
  • You can use Milk, Dark or White Chocolate along with the Kinder Chocolate, or use all Milk/Dark/White. I wouldn't recommend using all Kinder. 
  • The Kinder Bueno will eventually go soft but it's not the end of the world. 
  • Recipe updated August 2019 - original used 350g milk and 350g kinder chocolate, but it was often splitting for readers. You can still make it, you just need to make sure it doesn't get too hot and it won't split!
  • Using icing sugar is optional - but without I would use 100g more milk chocolate!

Enjoy!

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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.

35 Comments

  1. Hannah on July 4, 2021 at 2:02 pm

    Made this today and was really good. Do you think you could add protein powder in instead dog the icing sugar?

  2. Nioamie beal on July 2, 2021 at 3:06 pm

    4 stars
    Hi Jane, I’m after some advice please, The taste of this fudge is insane it’s sooo good. However I’m disappointed the way its turnt out 🙁 I dunno what I done wrong. So I followed this recipe step by step, but when poured into the tin and smoothed out I noticed it was almost greasey (the only way I can think to explain it) and once set in fridge where it was “greasey” those bits have gone white ? So even though it tastes amazing it doesn’t look great as it’s white on top any ideas where I may have gone wrong thankyou.
    Your recipes are amazing I’m sure its just me 🙁

  3. Rachael on March 25, 2021 at 9:03 am

    5 stars
    Hi Jane! I’m just wondering if it’s possible for me to make these and put them in the kinder cookie bars before I put it in the oven, like we do with the kinder chocolate, or would it ruin the fudge if it gets cooked?
    Every single recipe I have ever tried of yours is insane! Absolutely amazing every single time!
    Xx

    • Jane's Patisserie on March 26, 2021 at 1:26 pm

      Hello! Sadly this would ruin the fudge. Aw thank you so much that is so kind!x



  4. Bethany Callcott on February 13, 2021 at 2:13 pm

    4 stars
    I don’t know where I went wrong cause the mixture went into a ball and hard I used Tesco own brand Chocolate and kinder and condensed milk icing sugar. I mates the chocolate and then added the milk and it went hard straight away. Where did I go wrong snd now there is white residue like fat lumps what is this.

    • Jane's Patisserie on February 13, 2021 at 3:12 pm

      How strange! It may have seized (Going back to a solid) if the temperature difference between the ingredients was too high… the white residue could be some of the condensed milk or kinder chocolate if you didn’t have a chance to mix it thoroughly?



  5. Pushpender on January 14, 2021 at 11:51 am

    5 stars
    I made this recipe yesterday and it turned out amazing and utterly delicious. Thanks so much!

  6. Anna on January 6, 2021 at 2:56 pm

    Hi I’ve made this twice now and both times after adding the condensed milk the mixture seems to sieze and go into like a ball. Once it’s set it’s fine I think but I’m wondering how I can stop this? can I just melt the chocolate and milk together on low in a saucepan like the other recipes? I use milk cooking chocolate if that helps and I let the chocolate cool down a bit before adding the milk so it’s like room temp.

    • Jane's Patisserie on January 7, 2021 at 2:18 pm

      Yes if you want to try it that way go for it for sure, but you don’t need to let the chocolate cool when adding it (unless you mean the chunks at the end) xx



  7. Katie Fisher on December 2, 2020 at 6:18 pm

    Hi there can I freeze this? Thank you

    • Jane's Patisserie on December 2, 2020 at 7:56 pm

      You can, but the bueno will go soft x



  8. Stacie Albon on September 26, 2020 at 2:45 pm

    Hi Jane, I’m looking to make this fudge today but I only have a 8″x12″ tin. Do I need to add more of everything?
    I have made a few of your recipes now and they have all been amazing!!xx

    • Jane's Patisserie on September 27, 2020 at 9:44 am

      Hey! So you can either increase the recipe by about a quarter, or section of part of the tin with foil if that makes sense! x



  9. Peter Calvin on August 24, 2020 at 8:28 am

    5 stars
    Wow! what a delicious fudge recipe you got there, cant wait to make it for my son. He’ll love it, thanks for sharing. Keep it coming.

  10. L on August 1, 2020 at 6:58 pm

    Instead of adding kinder bueno and kinder, how much more milk chocolate would I need to add so it sets properly? Thanks

    • L on August 1, 2020 at 6:59 pm

      Oh and how much more icing sugar please?



    • Jane's Patisserie on August 1, 2020 at 8:41 pm

      You shouldn’t need any more icing sugar x



    • Jane's Patisserie on August 1, 2020 at 8:41 pm

      The chocolate used shouldn’t have a difference to how it sets – as you can use 400g of chocolate (in this you use 500g chocolate) – to make fudge with condensed milk. Some people have been using evaporated milk by accident in place of condensed milk which doesn’t work!



  11. Keva on June 27, 2020 at 3:11 pm

    Hello, would I be able to make this with evaporated milk instead of condensed milk, it looks amazing!

    • Jane's Patisserie on June 27, 2020 at 7:29 pm

      Unfortunately not no – they don’t switch out very well x



  12. Tallulah on May 27, 2020 at 7:59 am

    Hi Jane, I tried making this yesterday and I thought all was well but this morning ( after leaving it over night) it doesn’t seem to have set properly! It’s definitely firmed up but it’s still a tad wet and sticky. Do you know where I’ve gone wrong? Or could it have been from the hot weather and I should try the fridge? Thank you so Much! Tallulah x

    • Jane's Patisserie on May 27, 2020 at 9:49 am

      Hey! Yes the weather certainly won’t have helped – and it needs storing in the fridge anyway! It can also go in the freezer if you wanted to speed up the chilling bit a bit! x



  13. Rachel on May 4, 2020 at 10:18 pm

    5 stars
    Was amazing and so easy to do! Stuck completely to the recipe but had to add another 75g of icing sugar as it split but it seemed to solve the problem and abet taste perfect now:) xx

  14. Denise McKenna on May 4, 2020 at 6:12 pm

    5 stars
    The best fudge recipe ever! So easy and tastes amazing! I keep it in the fridge to keep it solid. The wafer in the buenos does soften if left for a few days but it never lasts that long in our house, usually devoured within the same day!

  15. Amna on April 30, 2020 at 1:47 pm

    5 stars
    I made this recipe today and it turned out amazing and utterly delicious. Thanks so much!

  16. Garima on September 4, 2019 at 8:55 am

    5 stars
    Wonderful chocolate fudge recipe. liked it very much and i like chocolates too, will try once this recipe.

    • Amy on March 27, 2021 at 12:21 pm

      4 stars
      Hi my fudge hasn’t set at all it’s just in a gooey form after leaving it overnight in the fridge?
      Not sure what went wrong



    • Jane's Patisserie on March 27, 2021 at 2:49 pm

      Did you use evaporated milk or light condensed milk by accident? That can definitely cause it!



  17. Ceri moore on August 18, 2019 at 11:07 pm

    Hi Jayne I used cadburys chocolate..perhaps I should hsve let the choc cool for longer before adding condensed milk? Xx

    • Jane's Patisserie on August 19, 2019 at 9:29 am

      I would just use regular milk chocolate, like supermarket own (not a brand such as Cadburys) as it can cause issues in a recipe like this! I’ve never really left my chocolate to cool before when making fudge, but I usually melt in the microwave till it’s just melted so it’s never really too hot anyway! x



  18. Ceri moore on August 18, 2019 at 7:57 pm

    Hi Jayne tried making this yesterday and it went completely wrong….once the chocolate was melted I added the condensed milk and straight away it went all thick and clumpy and I couldn’t mix…where did I go wrong? Thanks

    • Jane's Patisserie on August 18, 2019 at 8:30 pm

      Oh no! What brand of chocolate did you use (for the milk chocolate)? The chocolate may have been the wrong temp or over mixed… but if you fancy trying it again, use 250g milk chocolate, 250g kinder chocolate, 1 tin condensed milk and 75g icing sugar instead. Less chocolate means it’s less likely to split, but the icing sugar will help it be firm!



  19. Lisa on June 12, 2019 at 3:24 pm

    Hi Jane! I tried to make fudge last week, with condensed milk, speculoos paste (I think it’s called biscoff in English?) and some honey-salted nuts. The taste was amazing, but the texture wasn’t. After cooling it, it was still veeery sticky, chewy and soft. Any idea what went wrong? This recipe seems quite firm.

    • Jane's Patisserie on June 12, 2019 at 7:15 pm

      Have a look at my Biscoff fudge for a recipe x



  20. Aanchal Mittal on June 12, 2019 at 8:14 am

    5 stars
    This quick fudge is really awesome. Definitely, I am going to try this weekend at my house party.
    Thanks for sharing this recipe.

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