Milky Bar fudge is a taste of nostalgia! It's a must-try recipe for all white chocolate lovers. This fudge is made with just 3 simple ingredients so it's perfect for beginners in the kitchen, and it's sure to impress your guests!
I'm on a bit of a roll with the fudge recipes and have plenty more coming your way in the next couple of weeks!
If you like white chocolate desserts then you're going to love this Milkybar fudge recipe. Inspired by my Milkybar cheesecake recipe, it's made with just a couple of ingredients and only takes 10 minutes of prep time.
It's perfect for feeding a crowd, with up to 30 servings per batch. So whether you're looking for a quick birthday party dessert or an easy bake sale treat, this fudge is for you!
Ingredients you'll need
There's not much to this Milky Bar fudge, to be honest. It's a simple 2-ingredient white chocolate fudge recipe with some extra Milkybar chocolate added on top. Here's what you'll need:
- Milky Bar chocolate: Unlike my other white chocolate fudge recipes, this one specifically calls for Milky Bar chocolate because of its distinct flavour. You can of course use another type of white chocolate if you prefer, then just add some Milkybar on top once the fudge has set.
- Condensed milk: 1 tin of condensed milk helps to turn the Milkybar chocolate from a solid block into a creamy fudge. Make sure to use the sweetened kind for this recipe, which will save the need for any extra sugar.
- Milky Bar buttons: I used Milkybar buttons and leftover rectangles of chocolate to top my Milky Bar fudge. You can use either one or both, depending on your preference. You could even use Milky Bar Gold buttons if you're feeling fancy.
More Milky Bar recipes:
Equipment
- 8x8-inch baking tin: If you like your fudge on the thicker side, use this tin. It's just the right size, and you can get a lot of servings out of it. If you don't have an 8x8 tin, you can also use a loaf tin and cut the fudge into slices instead of squares.
- Baking paper: When making fudge, make sure to use baking paper to prevent it from sticking to the tin. Trying to cut fudge out of the tin without baking paper can take some serious hard work! Leaving a bit of baking paper hanging over the edges makes removal super easy.
- Heatproof bowl: You can make Milkybar fudge in the microwave, in a pan over the stove or in a double boiler. If you're using the microwave or double boiler option, make sure to use a heatproof bowl for safety.
- Saucepan: If you're using a double boiler to heat the fudge ingredients, you'll need a small saucepan that your bowl can sit over without touching the water. There's a little more information on how to make a double boiler in the recipe instructions.
- Wooden spoon: A wooden spoon does a better job than a metal one for mixing the fudge and transferring it from the bowl to the tin.
- Rubber spatula: A silicone or rubber spatula is a must-have for pressing the fudge into the tin. You can definitely make do without it, but this utensil makes the process so much easier because it doesn't stick to the fudge the way that metal or wooden spoons do.
- Sharp knife: You'll need this to cut your fudge into slices once it's done setting.
How to make Milky Bar Fudge
Step 1: Line an 8x8-inch tin with baking paper and set it aside for now.
Step 2: Break 450g of Milkybar chocolate into pieces. Add the chocolate to a large heatproof bowl along with 397g (1 tin) of sweetened condensed milk.
Step 3: Place the bowl over a saucepan of gently simmering water to create a double boiler. The bowl should be slightly larger than the saucepan so it can sit on top without touching the water. The steam will rise and heat the contents of the bowl very slowly, which will help to prevent burning.
Step 4: Keep the heat low and gently stir until the chocolate has melted fully. The mixture should be thick and glossy.
Step 5: Transfer the fudge into your lined tin and use a rubber spatula to press it neatly into place. As I noted above, the spatula makes this step easier than using a wooden or metal spoon.
Step 6: While the fudge is still wet, add some pieces of Milkybar chocolate and some Milkybar buttons on top to decorate. You can gently press them in using your fingers to help them stick a little better.
Step 7: Place the fudge in the fridge for 4 hours until firm to the touch. Remove it from the tin then carefully peel the baking paper off the bottom. Then all that's left to do is cut it into squares and enjoy!
Top tips
- Use real Milky Bar white chocolate for the best flavour.
- Top the fudge with a mixture of Milky Bar buttons and Milky Bar chocolate rectangles. The little extra effort is so worth it for the end result!
- If you're struggling to spread the fudge out into the tin, try using a rubber or silicone spatula instead. It won't stick and will make the process easier.
FAQ
Milkybar is a type of white chocolate with an extra creamy flavour. You can definitely use another type of white chocolate for this recipe if you prefer but I recommend using Milky Bar for the authentic flavour.
This fudge should last for up to 2 weeks if you store it in an airtight container and keep it in the fridge.
Yes, you can freeze Milky Bar fudge in airtight containers for up to 2 months. When you're ready to eat it, transfer it to a plate and let it sit at room temperature for an hour or so until thawed. Do not refreeze.
More no-bake fudge recipes:
I hope you like this Milky Bar fudge as much as I do! If you make it at home, please leave a comment below to let me know how it goes. Enjoy!
White Chocolate Milky Bar Fudge
Ingredients
- 450 g Milky Bar white chocolate (16oz)
- 397 g Sweetened condensed milk (14oz)
- Milkybar buttons and/or Milkybar chocolate pieces, to decorate
Instructions
- Line an 8x8-inch tin with baking paper and set aside for now.
- Break the Milkybar into chunks and place it into a heatproof bowl with the condensed milk.
- Place the bowl over a saucepan of gently simmering water to create a double boiler.
- Keep the heat low and stir gently until the chocolate has melted and the mixture is thick. Alternatively, you can do this in the microwave, stirring every 20 seconds or so to prevent burning.
- Transfer the fudge mixture to your lined tin and press down into place. Top with Milkybar buttons and chocolate chunks.
- Refrigerate your Milky Bar fudge for 4 hours until firm, then cut into squares and enjoy.
Video
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
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