No-bake fudge squares traybake
Half a tin of condensed milk,  No-Bake Traybakes

Fudge Squares

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.

A small stack of Fudge Squares traybake

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.

Fudge Squares

These Fudge Squares aren't fudge in the traditional sense. Instead you mix digestive crumbs with caramel to make a sweet, crumbly traybake.
Prep Time 30 minutes
Cook Time 0 minutes
Course Dessert, Snack
Servings 9 squares


  • 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!


Keyword chocolate, digestives, fudge, no-bake


    • CJ

      It’s possible it got too hot too quickly. If it happens again, I would try taking it off the heat, let it cool for a while and then stir constantly when you put it back on the heat. I hope it works out for you!

  • Anna

    I have looked for a recipe for these for years! My granny used to make them for us for an after school treat but sadly didn’t pass her recipe on. Thanks!

  • Cat


    I used to have these when I was little, delicious!
    I can’t find golden syrup in any stores where I live (Canada) – anything I could use to substitute? Would honey work?


    • CJ

      I’m in the US so golden syrup isn’t available everywhere here either. So yes, I’d go with honey or even maple syrup…you are in Canada after all!

    • Kristine Harvey

      Ive found Lyles golden sryup and treacle in walmart and bulk barn. Good luck. We live in NB so might be just random.

  • Leeann

    Ok then thanks I did this about 2 hours ago but still sticky how long does it take to set before I add the chocolate

    • CJ

      I’d usually leave it a couple of hours. I’d suggest putting it in the fridge for a while if it’s still not set.

  • Danielle

    Hi can these be frozen? It’s my first time making or trying them and won’t be the last. Thanks so much for the recipe

    • CJ

      You make the caramel with the butter, syrup, sugar and condensed milk and then use all of that to mix with the crushed biscuits.

  • Iris service

    I make my caramel in a non-stick well cleaned frying pan, and constantly stir with a coated whisk. No sticking or burning. I sometimes make double the quantity, and use the other half for caramel squares or as we now call them Millionaires’ Shortbread.

  • Kate Griffiths

    I’m a bit nervous about making my own caramel, would this recipe work with tins of caramel you can buy? If not I will give making caramel a go. X

    • CJ

      I’ve never tried it with the tins of caramel as they’re not too easy to find here in the US but I would worry that it wouldn’t set as much as you’d need.

      Just keep the heat low on the caramel and keep stirring, even if it takes a little longer than the recipe says. Better to err on the side of caution and take your time with it. It sounds daunting but isn’t that bad!

  • Lyn

    I put exactly amount of butter as in recipe but felt it seemed an awful lot and after melting everything it was quite a thin consistency and poured into tin rather than the fudgy mixture that you saw shown on your youtube video I had to add more biscuits to thicken it hoping will set after few hours.

    • CJ

      I’m not sure what happened. You need to cook the mix for a good five minutes to thicken it a bit before you add the biscuits. Hope it sets for you!

  • Lynn Hemsworth

    Hi, how do you get a clean cut through it ( the chocolate topping & bottom layer) as when I do it it just cracks & yours look really clean & precise ?. Thank you Lynn (uk)

    • CJ

      A couple of approaches to this. First, I use a long, sharp, hot knife. I run it under very hot water, dry the knife, then cut slowly (and carefully as the metal is hot!). I sometimes also add a little coconut oil to the chocolate, which makes it easier to cut without cracking.

      (I do also select the best looking ones for the photographs!)

  • Sarah

    Hi! Recipe looks great and I’m so excited to try it out however I only have Demerara sugar or caster sugar. Are either of these okay to use for the caramel?

    • CJ

      Yes, either should work for this. I’d be tempted to use the demerara for the extra flavor. Just make sure that it’s well dissolved as the crystals for Demerara are a little larger. Thanks!