Crunchie Fudge

Crunchie chocolate bars have to be one of my all-time favourites and it’s definitely Bradley’s favourite. I first adapted this recipe from a chocolate fudge recipe I found online years ago to sell for the school fete. I thought the crunchies would attract the kids, but in fact, the teachers actually bought most of the fudge!

Fudge may seem like a tricky recipe, in fact, many fudge recipes need a sugar thermometer, but this recipe couldn’t be quicker or simpler. Whenever I make it I always get the kids involved. If you decide to try the recipe I’m sure the only regret you may have is how much of the fudge you actually eat!

Ingredients

1 tin condensed milk

500g milk chocolate

30g butter

2 tsp vanilla paste

150g icing sugar sifted

200g Crunchie bars

Method

1. Grease and line a tin, mine is about 12x6 inches.

2. Break up the chocolate and put it in a glass heatproof bowl, with the condensed milk, vanilla and butter.

3. Place the bowl over a pan of simmering water and stir until the ingredients melt and mix.

4. Take off the heat, then tip in the icing sugar.

5. Beat the mixture until it comes together, it will start to feel stiff but keep going until it’s completely combined.

6. Add about ½ the crunchies to the bowl and mix through.

7. Pour the mixture into the prepared tin, then sprinkle over the rest of the crunchies and press down lightly.

8. Allow the mixture to set in the fridge for about 3 hours.

9. Once set remove the fudge from the tin and cut into bite-sized squares, then return to the fridge, ideally overnight to set firm.

Top Tip

In the fridge, this fudge can last up to 10 days or more, and I prefer the firm texture, however, Alan and the kids prefer it at room temperature so it has a softer gooier texture.