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!