Chocolate Fudge slice

Delicious Chocolate Fudge Slice Recipe

Tags: Fudge | Slice |

Chocolate fudge slice is a wonderful snack or dessert. This one is not only delicious, but simple to make and always a hit with kids and grown ups alike.

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Delicious Chocolate Fudge Slice
This easy fudge slice recipe requires no cooking - just assemble and leave to set while you relax and wait for guests to arrive, or for the right time to eat it yourself!
Chocolate Fudge slice
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Course Dessert, Snacks
Cuisine NZ
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 2 hours
Servings
serves
Ingredients
Course Dessert, Snacks
Cuisine NZ
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 2 hours
Servings
serves
Ingredients
Chocolate Fudge slice
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Instructions
  1. Crush Biscuits roughly or how preferred, set aside.
  2. Melt slowly in a pot the Butter, Sugar and Cocoa until blended.
  3. Remove from heat and mix in Egg and Vanilla Essence.
  4. Pour over Crushed biscuits.
  5. Press into slice tin and place in fridge to set.
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25 thoughts on “Delicious Chocolate Fudge Slice Recipe”

  1. I don’t use egg in this recipe, doesn’t need it really. I substitute sugar for condensed milk it’s way yummier. Sticky & chewy but delicious, has that caramel texture. Once set I slowly heat up Whittaker’s milk chocolate with a tiny bit of butter and a dash of cream, pour that ganache over top, set and yummo! Great with a hot cuppa.

  2. My mother made this for me when I was a kid and I now make it for my kids.
    But for the people that have had the problem with the egg cooking in the fudge….. try putting your egg in with the butter sugar and cocoa powder before you put it on the stove top.
    I also put into it half a cup of chopped dried raisins and chopped walnuts and you can play around with the essence flavoring…… I have used orange run strawberrie and peppermint essences in the past

  3. A couple of problems.
    1. It didn’t make enough fudge to cover a pack of wine biscuits.
    2. The egg cooked in the fudge so I ended up with bits of cooked egg in my slice.
    Any advice?

    1. Double your mixture (having more is better than having less) make sure your mixture isn’t boiling hot or on the stove when you put the egg in. Hopefully that helps.

    2. Dont think the description in the recipe is clear. I add the biscuits to the hot butter sugar cocoa and then mixed in the egg so it doesn’t cook before. The hot butter mix doesn’t get ‘poured over’ the biscuits. … it gets thoroughly mixed with the biscuits and egg. Have been making this for 55 years. Everyone loves it.

    3. I think we’ve all had problems with the egg cooking but I find this approach works. Once the butter has melted I take the saucepan off the stove then add the egg. Then I quickly use a whisk (Quite vigorously) to break up the egg and bring everything together. I’d there are a few threads of cooked egg white the whisk will generally deal to them.
      Warning – this approach can get messy so make sure you use a decent sized saucepan.

  4. Oh my goodness this is yummy!

    I used low fat spread, sucroloae, Cocoa powder and rich tea biscuits (in UK) and this came out stunning!

    Brilliant thanks!

  5. Yum thank you.
    I misplaced my recipe book and wanted to make this recipe for the weekend. A google search and came across this one. A awesome kiwi classic!

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