Choc Honeycomb Fudge

Submitted by Paulene Christie

Choc Honeycomb Fudge

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 600g milk chocolate block
  • 1 x 395g can sweetened condensed milk
  • 1 tbsp butter
  • 1 tbsp vanilla
  • 1 x 400g packet of chocolate coated honeycomb pieces


  • Place all ingredients except choc honeycomb pieces into slow cooker.
  • On Low lid off
  • Stir every 15mins or so for approx 90 mins.
  • Use a metal or silicone spoon to stir.
  • Smash/Crush choc coated honeycomb blocks into shattered small pieces.
  • I did so leaving the bag sealed and using a meat mallet - careful not to burst the bag while doing so 😉
  • Stir 1/2 of bag into fudge mix immediately before pouring it out, mix well.
  • Pour into a baking paper lined tray and pour another 1/4 of crushed pieces on top, press down slightly to fix them into the chocolate.
  • I had 1/4 of the bag remaining as I didn't think it was needed but you can add it if you wish. My kids enjoyed the leftovers sprinkled over ice-cream instead.
  • Refrigerate to set. I find overnight to be best 🙂
  • When set cut into squares and store in fridge.
  • Read frequently asked Fudge Making Questions here >>here

7 thoughts on “Choc Honeycomb Fudge”

  1. Just finished chopping up my honeycomb fudge, first ive ever attempted. So very yummy, my husband and daughter love it. Can’t wait to hand it out at Christmas tomorrow

  2. Made this yesterday afternoon, chopped it up this morning. Absolutely beautiful, the whole family loved it, can’t wait to pass it round at Christmas lunch tomorrow.

    Receipe is easy to follow and my husband loved all the left over Honeycomb, sadly we had no ice cream in the freezer so he just had to eat it

  3. Such an easy fudge to make and so, so yummy ? An added bonus with this recipe too is that it looks absolutely stunning when sliced up ? I added 50gms of white choc and 1 freddo frog to make up the total of 600gms of chocolate for this fudge. Brilliant little recipe Paulene Christie, thank you so much ☺

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