I have never had so many ‘PLEASE make these again!’ comments after these showed up under the hood of our glass cake dome!
They are seriously good. Or should I say Seriously Good.
I made them for our rugby club’s bonfire party – fudge and honeycomb seem so autumnal – and they sold like, well, hot cakes.
So I made them for my work colleagues and again, went like hot cakes.
All the while my teenager is lamenting “can you JUST make a batch for us and not give them away”. Sorry Dan 🙂
So here you go; Crunchie Fudge. Don’t say I didn’t warn you!
Wrap it in greaseproof paper, put it in a nice tin or a presentation jar and give it as a gift. Just be warned; it looks glorious for the first couple of days but then the honeycomb gets absorbed into the fudge and it’s not so pretty, but it still tastes fabulous.
397g can of condensed milk
400g milk chocolate, broken into squares
1tsp vanilla essence
125g icing sugar, sifted
300g Crunchie bars, chopped
Line a 9X9 tin or similar with greaseproof paper.
2. Put the condensed milk, chocolate, vanilla and butter into a heavy-bottomed saucepan and melt on a low heat, stirring often until all combined. Stir constantly so nothing sticks to the bottom, until smooth and well mixed. Take off the heat.
3. Add the icing sugar (I sifted mine right into the saucepan). Beat really well until all the sugar is combined and it makes a nice, stiff chocolatey mixture.
4. Leave to cool in the pan slightly and then stir in two thirds of the Crunchie until well combined. If you add it too early when the mixture is still hot, it will make the Crunchie melt, so be patient and wait until it’s cooler.
5. Tip the mixture quickly into the prepared tin and spread it out evenly.
6. Sprinkle the remaining Crunchie over the top – the ‘crumbs’ look like gold dust when you add them at the end which gives a lovely finish! Make sure you push it into the top of the fudge with the back of a spoon so it doesn’t all fall out once it’s set and you’re slicing it up.
7. Put in the fridge for at lease 3 hours.
8. Remove from the tin and cut into squares – the size depends on you!
Let me know what you think.