Custard Cream Fudge
July 3, 2020
Easy 5 ingredient custard cream fudge!





Custard Cream Fudge
July 3, 2020
Difficulty
Time 15 minutes (plus 3 hours setting time)
Servings 16 giant pieces, or 64 more sensibly sized
- White Chocolate (500g)
- Condensed Milk (397g - one tin)
- Icing Sugar (50g)
- Custard Powder - I used Birds! (50g)
- Custard Creams (200g - one small pack)
- Line a 8"x8" baking tin. Sieve the icing sugar and custard powder in to a bowl and set aside. Chop the custard creams (I roughly cut mine in to quarters).
- Gently melt the white chocolate and condensed milk in a saucepan on a low-medium heat. Keep mixing until fully combined, thickened, and the fudge is starting to come away at the edge - this takes a couple of minutes. (Alternatively this can be done in the microwave. See recipe notes).
- Add the icing sugar and custard powder and mix until smooth and no icing sugar pockets remain.
- Take off the heat and fold the custard creams - set aside a few to decorate the top of the fudge.
- Pour the fudge in to the lined tin and smooth out. Then scatter on the remaining custard creams and press them down lightly.
- Leave in the fridge or counter until fully set - this takes approx 3 hours in my fridge!
- - If using the microwave method: microwave the chocolate in 20 second burst in microwave suitable bowl, being careful to not overheat the chocolate. Once smooth add the condensed milk and mix in.
- - Store your custard cream fudge in the fridge, where it will last for 2 weeks!
- - The icing sugar is optional but helps the fudge set firmer. Without it you'll have a softer fudge!
- - The custard powder is also optional, but it adds an extra delicious custardy hit!
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Ingredients
Method
Notes
Recommended Equipment and Ingredients*