Honeycomb Crunchie fudge

Crunchie fudge

Makes 40 Pieces

One tin of Condensed Milk

450 g Milk Chocolate

100 g Icing Sugar

1 tsp Vanilla Extract

270 g Crunchies

  1. Line a 7×10″ tin with parchment paper.
  2. Put the chopped chocolate, condensed milk and vanilla extract into a bowl over a pot of simmering water.
  3. Melt on a low heat, stirring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
  4. Once melted, add in the sifted Icing Sugar and combine well.
  5. Once cooled, pour in two-thirds of the chopped Crunchies and quickly stir through.
  6. Pour into the tin and smooth over the mixture.
  7. Sprinkle on the rest of the chopped bits of Crunchie and store in the fridge for at least 3-4 hours to set.
  8. Once set, chop your fudge up into pieces.

    Recipe inspiration from Jane Patisserie