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!
Crush Biscuits roughly or how preferred, set aside.
Melt slowly in a pot the Butter, Sugar and Cocoa until blended.
Remove from heat and mix in Egg and Vanilla Essence.
Pour over Crushed biscuits.
Press into slice tin and place in fridge to set.
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32 thoughts on “Delicious Chocolate Fudge Slice Recipe”
I have been making this for years and it has always worked for me, my mum used to put walnuts in it (I don’t0 and used griffins superwine biscuits. This is my christmas gift to my family so I quadruple the recipe.
Made this on the weekend…so good!!! Remember making this when I was young. No egg issues for me…I made sure to just melt (not boil) the ingredients and then remove from heat to rapidly beat in the egg with a wooden spoon and then the crushed biscuits…
This recipe failed for me, after reading one of the comments regarding not enough fudge to cover the biscuits I halved the biscuits, even still I came up short on fudge so had to rush out another batch and still not enough fudge, also a size of the dish that suits this recipe would help. It’s in the fridge, Looks like needs a third batch of fudge to bring a better balance, but will see in a few hours.
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.
Who are you? This slice is fine the way it is… and has been for 70 odd years. Feel free to post your slice, I’m sure we will appreciate it, it sounds yum
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
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?
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.
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.
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.
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!
I have been making this for years and it has always worked for me, my mum used to put walnuts in it (I don’t0 and used griffins superwine biscuits. This is my christmas gift to my family so I quadruple the recipe.
Made this on the weekend…so good!!! Remember making this when I was young. No egg issues for me…I made sure to just melt (not boil) the ingredients and then remove from heat to rapidly beat in the egg with a wooden spoon and then the crushed biscuits…
This recipe failed for me, after reading one of the comments regarding not enough fudge to cover the biscuits I halved the biscuits, even still I came up short on fudge so had to rush out another batch and still not enough fudge, also a size of the dish that suits this recipe would help. It’s in the fridge, Looks like needs a third batch of fudge to bring a better balance, but will see in a few hours.
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.
Do you use one whole can of condensed milk?
Not my recipe but I would substitute 1:1
After all, you’re melting it! Ie 1/2 a cup.
How much condensed milk do you use? Sounds great.
Who are you? This slice is fine the way it is… and has been for 70 odd years. Feel free to post your slice, I’m sure we will appreciate it, it sounds yum
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
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?
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.
This happened to me too! Both things
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.
Thank you for your advice, mines setting now and covered the packet of biscuits and no egg cooking in the batch
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.
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!
Soooooo yummy! And so effortless.
Made mine with Cannabutter. Was Devine!!…
Haha great. Thx. Just about to try that
Family refuse changing recipe. No additions! Loved just as it is.
Delish! Soooooooooooo easy to make with basic ingredients! (In NZ)
Luv this recipe so easy! Even I did it reminds me of my childhood!
Yummy. I added glazed cherries to make it like black forest. Really yummy. Love this recipe
I use malt biscuits and sultanas just yummmy
Great quick easy recipe. I also add sultanas, or marshmellows or eskimos or fruit puffs chopped up.
So yummy and I add finely chopped dried apricots and finely chopped crystallised ginger
Try it with Girl Guide biscuits, takes it next level!
I put a handful of sultanas and some roughly chopped walnuts or pecans in mine and ice with chocolate butter icing.
Super recipe. I have made it three times with sweet rice cookies (Arnotts). This is a firm favourite.
Great recipe, just used it again!
Quick and easy recipe very delicious as well.
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!