This Milky Way fudge is an indulgent treat packed full of chocolate candy bar pieces and Magic Stars. Made with just 4 easy ingredients, this is sure to be a new go-to dessert recipe that you'll want to make again and again.
If you like Milky Way chocolate bars then you're going to love this fudge! It's rich, indulgent, and full of chewy chocolate nougat pieces and Magic Stars.
Whether you need a quick dessert to take to a party, are looking for an easy bake-sale recipe, or simply want to treat yourself to something sweet, this is the recipe for you.
If you like this recipe, make sure to check out some of my other fudge recipes, such as Kinder Bueno fudge, mint Aero fudge, white chocolate strawberry fudge and funfetti fudge.
Ingredients
- Milk chocolate: Milk chocolate is one of the 4 ingredients you'll need for Milkyway fudge. I prefer to use milk chocolate because I like my fudge on the sweeter side but you can use semi-sweet chocolate if you prefer.
- Condensed milk: Adding sweetened condensed milk to chocolate is what helps to create that soft, creamy, fudgy texture. Note that condensed milk comes in sweetened and unsweetened varieties- make sure to pick up the sweetened version.
- Milky Way bars: Adding Milky Way candy bars to the fudge helps to give a delicious flavour and texture. I used 6 bars in total and chopped them up. I added some to the fudge mixture and some on top for decoration.
- Milky Way Magic Stars: I couldn't make this Milky Way chocolate fudge without adding some Magic stars! Because these are just for decoration, I added them to the fudge once I'd spread it out in the tin. Feel free to use as many or as little as you like.
Equipment
- 8x8-inch tin: I find this is the perfect-sized tin for fudge. It gives a nice height and you can still get up to 30 small pieces out of it. You can use a larger tin such as 8x10-inch if you don't mind thinner pieces of fudge. You can also use a loaf tin and cut it into slices rather than squares.
- Baking paper: Baking paper is a must-have when making this recipe. Otherwise, it will stick to the tin and become very tricky to remove. Try leaving a bit hanging over the edges for super easy removal later.
- Heatproof bowl: A heatproof bowl is crucial whether you choose the microwave or the stove for making this fudge. Avoid materials like plastic and instead opt for stainless steel or glass that are marked as heat/microwave safe.
- Saucepan: A saucepan is needed if you're using a double boiler to melt your chocolate and condensed milk. The saucepan should be a little bit smaller than your bowl. When the bowl sits on top of the saucepan, there should be a gap for the steam to rise- it should not be touching the water.
- Wooden spoon: A wooden spoon is just the thing to use when you're mixing in the Milky Way pieces. You can use a spatula if you prefer but I find it a little easier to use a wooden spoon.
- Rubber spatula: While a spatula is not great for mixing, it is the perfect tool for pressing the fudge into the tin! When I first started making fudge, I had a little trouble pressing it into the tin. It kept sticking to my spoon and I ended up just dragging it around the tin. Since then, I've learned that a spatula works so much better!
- Sharp knife: You'll need a sharp knife to cut your fudge into slices or squares.
How to make Milky Way fudge
Step 1: Line your tin in advance using baking paper or parchment paper. This will save you from rushing around when the fudge is cooked.
Step 2: Chop up 6 chocolate Milky Way bars and set aside.
Step 3: Break up 450g of milk chocolate. Place it into a heat-safe bowl along with 397g (1 tin) of condensed milk.
Step 4: Place the bowl onto a double boiler and gently stir until the chocolate has melted. The mixture should be thick and shiny.
Step 5: Add ¾ of the Milky Way pieces to the fudge mixture and mix well. Transfer it to your tin and press down into place.
Step 6: Top the fudge with the remaining Milky Way pieces plus ½ a bag of Magic Stars. Press them in with your fingers to make sure they stick.
Step 7: Put the fudge in the fridge for 2 hours or until firm. Remove it from the tin, cut it into squares and enjoy your Milkway fudge!
Top tips
- Use a mixture of Milkyway bars and Magic Stars for the best look, flavour and texture. This recipe can feed a crowd so it's worth the extra effort!
- Milk chocolate can be swapped for equal amounts of white or semi-sweet chocolate.
- Use a rubber or silicone spatula to pat the fudge into the tin. It's much easier than using a wooden or metal spoon.
FAQ
In the UK, a Mars Bar is a chocolate nougat bar with caramel and a Milky Way is a chocolate nougat bar without caramel. A UK Mars bar is a Milky Way in the US, and a UK Milky Way is a 3-Musketeers bar in the US. Confused yet?!
If you put it in the fridge in an airtight container, this fudge will last up to 2 weeks.
Yes, this freezes really well. Pop it into airtight containers and freeze for up to 2 months. Once defrosted, do not refreeze.
That's all for this Milky Way fudge recipe. I hope you have fun making it, and if you have any feedback, please leave a comment to let me know. Enjoy!
Easy Milky Way Fudge
Ingredients
- 6 Milky Way bars (129g/4.5oz total)
- 450 g Milk chocolate (16oz)
- 397 g Sweetened condensed milk (14oz)
- ½ Bag Milky Way Magic Stars (50g/2oz)
Instructions
- Line an 8x8-inch tin with baking or parchment paper.
- Chop the Milky Ways into small pieces and set aside.
- Break the milk chocolate into pieces and place into a heatproof bowl with the condensed milk.
- Place the bowl over a saucepan of gently simmering water on the stove to create a double boiler. Keep the heat low and stir occasionally until the chocolate has melted and the mixture becomes thick. Alternatively, melt it in the microwave, stirring every 20-30 seconds to prevent burning.
- Add ¾ of the Milky Way bar pieces to the bowl and quickly stir them into the fudge.
- Transfer the fudge to your lined tin and press down into place using a spatula or spoon.
- Add the rest of the Milky Way bar pieces and all of the Magic stars on top of the fudge. Gently press them in to help them stick.
- Refrigerate for 1-2 hours until firm then cut into pieces and enjoy.
Video
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
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