Simple Chocolate Honeycomb Fudge
Indulge in the perfect balance of crunch and creaminess with this Simple Chocolate Honeycomb Fudge recipe—a quick and irresistible treat that combines the rich decadence of dark chocolate with the light, airy texture of golden honeycomb. Made with just a handful of ingredients like sweetened condensed milk, golden syrup, and vanilla extract, this no-bake delight is ready in minutes and perfect for satisfying your sweet tooth. The homemade honeycomb adds a delightful caramelized crunch, while flaky sea salt enhances the flavor profile, creating a sophisticated yet approachable dessert. Ideal for gifting, snacking, or as a show-stopping addition to your dessert table, this fudge is guaranteed to impress.
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Recipe Information
Ingredients
- 300 grams Dark chocolate
- 400 grams Sweetened condensed milk
- 50 grams Unsalted butter
- 2 tablespoons Golden syrup
- 100 grams Caster sugar
- 1 teaspoon Baking soda
- 0.5 teaspoons Sea salt
- 1 teaspoon Vanilla extract
Instructions
Line a 20x20 cm (8x8 inch) square baking tin with parchment paper, ensuring some overhang for easy removal.
In a heavy-bottomed saucepan, combine the caster sugar, golden syrup, and 2 tablespoons of water over medium heat. Stir only until combined, then stop stirring and let the mixture bubble for 3-4 minutes until it turns a golden amber color.
Remove the pan from the heat and quickly whisk in the baking soda. The mixture will foam up dramatically—this is normal and creates the honeycomb texture.
Pour the honeycomb mixture into a heatproof container lined with parchment paper. Allow it to cool completely and harden (about 30 minutes). Once set, break it into small, bite-sized chunks.
In a medium saucepan, combine the dark chocolate, sweetened condensed milk, and unsalted butter over low heat. Stir continuously until the mixture is smooth and fully melted.
Remove the pan from heat and stir in the vanilla extract and sea salt. Mix well.
Gently fold in the honeycomb chunks, reserving a handful for topping.
Pour the fudge mixture into the prepared baking tin and spread it out evenly. Sprinkle the reserved honeycomb pieces on top and press them gently into the surface.
Refrigerate the fudge for 2-3 hours, or until fully set.
Once set, remove the fudge from the tin using the parchment overhang. Slice into 16 squares and serve or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 26.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
