Honeycomb Crunchie Fudge Recipe
Tuesday, 1 October 2019
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| Honeycomb Crunchie Fudge Recipe |
Chocolate Crunchie Easy & Very Delicious Fudge that anyone can make at home No Sugar Thermometer, No Boiling, fast and easy!
Prep Time: 10 Mins
Cook Time: 10 Mins
Setting Time: 2 Hrs
Ingredient
- 300 g Crunchies
- 397 g Condensed Milk (one can)
- 1 teaspoon Vanilla Extract
- 450 g Chocolate Milk
- 125 g of Icing Sugar
Instructions
- Cover cans with baking paper - I use 7x10 axles brownie cans because they produce good fudge depth!
- Insert chopped chocolate into a heavy-based skillet, along with all Thick Milk and Vanilla Extract - melt it on low heat, dry out frequently so that chocolate does not go underneath and burn and all ingredients are mixed together well.
- Or, add Chocolate to a large bowl, and melt.
- Add condensed milk and vanilla and mix.
- After it melts, put in the sifted sugar and stir it evenly, it might take a little beating, but it's worth it!
- After chilling, pour in two thirds of the chopped crunchies and quickly stir to pour into the can and flatten over the mixture.
- Sprinkle the remaining pieces of chopped Crunchie, and even all the small pieces and press on the fudge and store in the refrigerator for at least 3-4 hours to set!
- Once set, cut your fudge into pieces and enjoy!
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