{"id":4256,"date":"2016-05-19T09:00:15","date_gmt":"2016-05-19T08:00:15","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=4256"},"modified":"2022-12-15T13:18:23","modified_gmt":"2022-12-15T13:18:23","slug":"honeycomb-crunchie-fudge","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2016\/05\/19\/honeycomb-crunchie-fudge\/","title":{"rendered":"Honeycomb Crunchie Fudge!"},"content":{"rendered":"

Easy & Utterly Delicious Chocolate Crunchie Fudge that anyone can make at home – No Sugar Thermometers, No Boiling, just quick and easy!<\/p>\n

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I have always been a fan of Crunchie bars – I think they’re a bit underrated really as they’re not overly chocolatey – and you really do have to like the honeycomb flavour to enjoy them. Ever since posting my No-Bake Honeycomb Crunchie Cheesecake<\/a> and it being such a massive success (like so much more successful than I ever could imagine) I knew that you guys like Crunchies too.<\/p>\n

My No-Bake Honeycomb Crunchie Pie<\/a> ended up being equally as popular too, so this meant I needed to do another Crunchie recipe. I didn’t want to do a cupcake version (yet!) as I wanted to try something a little different… so fudge happened.<\/p>\n

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I originally started posting ‘cheats fudge’ recipes on the Carnations Fudge recipe, but after a few recipes and experimenting, I decided it needed a touch more Icing Sugar for more stability, so I now use 125g compared to 100g! It’s all up to you though. You can remove the icing sugar entirely,  but add in more chocolate instead!<\/p>\n

I think making Crunchie Fudge is not only one of the best decisions I ever made, but as I am going on holiday to St Ive’s in Cornwall next week, it seemed utterly appropriate. I honestly do go crazy for proper Cornish fudge when I am there as it tastes amazing. You can easily make it at home, but it’s just not the same! It’s like drinking juice.. it tastes far better straight out of the carton compared to drinking it from a cup. But anyway…<\/p>\n

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I wanted to make this fudge recipe really easy to make. Therefore, I took inspiration from some of my other Fudge recipes such as my Speculoos\/Biscoff Cookie Butter Fudge<\/a> and Peppermint Fudges! These recipes really are SO simple to make. You melt the Condensed Milk, Chocolate, butter and vanilla together so it’s silky smooth, then mix in some icing sugar to stabilise it and give it structure.<\/p>\n

Fold through your Crunchies and press into a tin… leave to set and it’s done! Seriously though, once you know what you are doing, you really can make it in less than 10 minutes and have it set.. it’s SO easy!<\/p>\n

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As I have said before, I do love proper fudge recipes as well where you have to boil it and use a sugar thermometer, such as my Oreo Cookies & Cream Fudge<\/a>, as it has a proper fudge texture. However, this really is so easy it’s worth the term ‘Cheats Fudge’. Still very fudgey, yet not quite it…<\/p>\n

Leaving the Fudge in the fridge gives it a nice firm texture, and out of the fridge gives it a soft and yummy texture.. it’s so adaptable and easy you will want to make fudge over and over again! Enjoy!<\/p>\n

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