Cadbury Crunchie Fudge (Honeycomb Fudge)

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This Cadbury Crunchie fudge is a chocolate lover's dream! Made with just 3 simple ingredients, you can make it in the microwave, over the stove or even in the slow cooker. This fudge is soft, indulgent and packed full of chocolate honeycomb Crunchie pieces!

a big square of fudge with honeycomb cadbury crunchie pieces on top

If you like chocolate then you're going to absolutely love this honeycomb fudge! It's made with milk chocolate and is packed full of Cadbury Crunchie bars.

I've been slowly adding to my collection of fudge recipes recently, making treats such as Milky Bar fudge, Kinder fudge and Lotus Biscoff fudge. Since Crunchies are often overlooked in the baking world, I thought I'd show them some love and add them to this fudge!

This recipe is quick to make with only 3 ingredients and you won't believe how easy it is. It's rich, gooey and fudgy, and it has pieces of sweet honeycomb in every bite. Whether you're looking for a quick dessert to share with work colleagues, an easy sweet to take to a party, or you simply want to treat yourself to some fudge, this is the recipe for you!

Ingredients

Here's what you'll need for this recipe:

Milk chocolate: I always use milk chocolate for my fudge because it pairs nicely with the milk chocolate on the Crunchies, but you can use semi-sweet chocolate if you prefer. Any chocolate will work fine, even the super cheap kind, as long as you melt it slowly enough.
Condensed milk: Condensed milk is the other main ingredient for milk chocolate Crunchie fudge. I used sweetened condensed milk because it means you don't need to add any extra sugar and therefore it keeps the ingredients to a minimum.
Cadbury Crunchie bars: The star of this recipe, Cadbury Crunchies! I used a total of 6 bars, putting half of them inside the honeycomb fudge mixture and half on top once it was in the tin.

3 squares of honeycomb fudge stacked on top of one another

Equipment

Square baking tin: I like using an 8x8-inch tin for Cadbury Crunchie fudge because it's the perfect size. It makes the fudge just the right height, and you can cut it into around 30 small pieces or 12 large ones. If you don't mind thinner fudge, you can use a larger tin to make more pieces.
Baking paper: If you don't want your fudge to stick to the tin, make sure to use baking or parchment paper. Otherwise, you'll have quite a hard time trying to cut it out and you may cause damage to the tin (if you can't tell, I'm speaking from experience, LOL).
Heatproof bowl: Make sure you use a heatproof bowl when heating the ingredients. You don't want your bowls melting or cracking in the middle of fudge-making! Avoid plastic and instead aim to use bowls made from glass or stainless steel that are marked as microwave-safe.
Saucepan: You'll need a saucepan to sit your bowl on if you're using the double boiler option to heat the chocolate and condensed milk. The bowl should fit snugly on top of the saucepan without touching the water, but with enough space in there for the steam to rise and heat the mixture.
Wooden spoon: A wooden spoon is perfect for mixing the honeycomb pieces into the fudge mixture.
Rubber spatula: I used to find it very difficult to spread fudge around in the tin until I discovered how well a rubber spatula works! Using a rubber or silicone spatula allows you to simply pat the fudge down into place without the sticking or dragging that you get with wooden or metal spoons.
Sharp knife: Last but not least you will need a knife that's sharp enough to cut into your fudge once it's set. You can cut it into cubes or slices- whatever suits you best.

overhead shot of 3 ingredient fudge pieces

How to make Crunchie fudge

Step 1: Line an 8-inch square tin with baking paper or parchment paper. It's good to do this in advance because the fudge can start setting quite quickly once it's removed from the heat.

Step 2: Chop 6 Cadbury Crunchie bars into rough chunks. Set aside for now.

Step 3: Add 450g of milk chocolate and one 397g tin of sweetened condensed milk to a heatproof bowl.

Step 4: Place the bowl over a saucepan of gently simmering water on the stove to create a double boiler. Keep the heat on low.

Step 5: Gently stir the mixture until the chocolate has melted fully. It should look thick and glossy.

Step 6: Remove the fudge from the heat and stir in half of the chopped Crunchie bars.

Step 7: Transfer the mixture to your lined tin and press it neatly into place using a rubber spatula. Top with the remaining Crunchie pieces.

Step 8: Refrigerate your Crunchie fudge for 2 hours until firm to the touch. Remove it from the tin using the baking paper, cut it into squares and enjoy!

Top tips

Make sure to save some honeycomb Crunchie pieces to top the fudge with. It adds an extra touch of glamour and deliciousness!
Milk chocolate can be swapped for semi-sweet chocolate in equal amounts. Use whatever you prefer!
Use a double boiler to heat the ingredients for best results and to minimise the risk of burning.

FAQ

Is Crunchie the same as honeycomb?

Yes, Cadbury Crunchies are simply milk chocolate-covered honeycomb bars. Whether you want to call this chocolate honeycomb fudge or Crunchie fudge, it's technically the same thing!

How long will Crunchie fudge last for?

It should last for up to 2 weeks! Keep it in an airtight container in the fridge. It can also be stored at room temperature but it won't last quite as long this way.

Can it be frozen?

Yes, freeze this fudge in airtight containers for up to 2 months. When you're ready to defrost it, let it sit out at room temperature for an hour or so. Once it has been defrosted, I don't recommend refreezing it.

That's all for this easy honeycomb Crunchie fudge recipe! If you make it at home, please let me know how it goes by leaving a comment below. Enjoy!