This is not a recipe for traditional Fudge Squares. There is no need for a thermometer or trying to reach the ‘soft ball’ stage with your sugar mix. These Fudge Squares are an easy, no-bake traybake where you mix a caramel syrup with crushed Digestive biscuits (or Graham Crackers) and top it all with chocolate. Yum!
These were a big hit in the Traybakes household. The base is sweet and a little crumbly and, funnily enough, a little bit fudgy too.
It’s a simple bake, but sometimes, the simple ones are the best! Take your time with the caramel, as you don’t want it to catch on the bottom of the saucepan. Keep the heat low and stick with it. And keep stirring too. It’s amazing how quickly a hot sugary mix like this can stick to the pan!
The Digestives (or Graham Crackers) can be crushed any way you like, although I prefer to do them in the food processor for these Fudge Squares. I like finer crumbs for this and don’t want any larger lumps (unlike something like Fifteens, where I do like some chunks of cookie in the mix). But putting the biscuits in a (sealed!) freezer bag and hitting it with a rolling pin works well too!
And if you want to see me make these Fudge Squares, you can watch on my YouTube channel.
- 2 tbsp golden syrup (or use honey or maple syrup)
- 6 oz or 175g butter
- ½ tin condensed milk (approx. 7oz/200g)
- 4 oz or 110g soft, brown sugar
- 8 oz or 225g Digestives/Graham Crackers, crushed
- 8 oz or 225g chocolate, milk or dark, to cover
- Place the butter, sugar, condensed milk and syrup in a small saucepan over a gentle heat. Bring the mixture to a slow boil and then simmer for about 5 mins, stirring with a wooden spoon so it doesn't stick.
- Crush the biscuits to create fine crumbs. Then mix with the caramel and press into a traybake tin. I used my 20cm/8inch square tin, which I lined with baking parchment.
- Leave to cool and firm up. Then top with melted chocolate. When the chocolate has set, cut into squares. Enjoy!