Fudge Slice
Easy, scrummy tray bake recipe, using the classic Cadbury’s fudge fingers. Fudge Slice is a real family favourite. If there’s one kind of recipe that no one can fail at, it’s a tray bake! Deceivingly named as the majority of them don’t require any baking, tray bakes are the perfect way to impress people with…
Easy, scrummy tray bake recipe, using the classic Cadbury’s fudge fingers. Fudge Slice is a real family favourite.
If there’s one kind of recipe that no one can fail at, it’s a tray bake! Deceivingly named as the majority of them don’t require any baking, tray bakes are the perfect way to impress people with your baking skills, without actually having any. Fudge Slice is especially easy and as equally delicious.
This is another one of these recipes that Granny has perfected, so much so that when I make a tray of this Fudge Slice, it is lucky to last more than a day. Best of all, it’s ridiculously easy to make with a mere five ingredients, a bit of melting & chopping and that’s you done! And although you could mix it up with different kinds of chocolate, there’s something quite nostalgic about using the cheap little chocolate bar from everyone’s childhood.
Fudge Slice
INGREDIENTS
- 115 g Butter or Margarine
- 300 g Milk Chocolate
- 3 tbsp Golden Syrup
- 230 g Digestive Biscuits
- 10 Cadbury Fudges
INSTRUCTIONS
- Grease a 12×9 inch tin with a little excess butter/margarine. Set aside.
- Crush the digestive biscuits, either in a blender or in [sealed] a freezer bag with a rolling pin. Transfer to a large bowl.
- Gently melt the butter/margarine, golden syrup and half the chocolate (150g) in a bain-marie, or in short bursts in a microwave.
- Roughly chop 8 of your fudge fingers and add them to the bowl with the crushed biscuits. Once the chocolate mixture has completely melted, add to the bowl and mix until everything is combined and coated in chocolate.
- Transfer the mixture to your pre-greased tin and press into place with the back of a spoon. Melt the remaining chocolate (again, in a bain-marie or in short bursts in a microwave), then pour & spread on top of the biscuit base. Chop your remaining 2 fudge fingers, and scatter on top of the chocolate to finish.
- Leave to set in the fridge for a couple of hours, or ideally overnight, before cutting into individual portions.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
Sounds good would love to try this but I don’t have a Bain Marie any suggestions what I can use as alternatives? Thank you i
You just need a small pan with a little boiling water in it, then melt the mixture in a bowl larger than the pan so the bowl doesn’t touch the water.
I find this very buttery,it lies on top when adding chocolate. Am I doing something wrong?
How many does it make?
Looks Delicious! Really will put it the test tomorrow!
How many does it make?
Looks Delicious! Really will put it the test tomorrow!
Hi Sophie. It’s really up to you how big you want to cut you slices. I know some people like smaller bite size pieces but I’m more of a slab a piece kind of girl!
What would the size of tray you would use to make the fudge tray bake in
I use a 30x20cm tin for this recipe. :)