Marie Biscuit Fudge is a quick and easy fudge that has a little more oopmh to it than your regular chocolate fudge. With simple ingredients this fudge is ready in no time!
This recipe delivers ultra yum in soft fudge form, but we keep it from getting too sweet with the use of dark chocolate.
Not only is this recipe quick and easy, it is done in the microwave, saving us time, energy and effort!
Using simple ingredients, this fudge comes together in minutes and brings the sweet satisfying taste of soft melt in your mouth fudge.
Marie biscuits are a hugely popular biscuit and easy to get your hands on at the local supermarket.
Be it a bake sale, Christmas gift giving idea or dessert, this dark chocolate fudge will tick all of your boxes!
The ingredients you need for the recipe are set out in the photo below.
- BUTTER: I recommend unsalted butter for the fudge. We need to chop it into small pieces after measuring it to allow it to melt and merge with the chocolate easily
- SWEETENED CONDENSED MILK: we use 1 standard tin of this and the whole amount. It is a sweet, thick milk that is very common to use in sweets and baking recipes.
- MARIE BISCUITS: these are a plain biscuit that are sometimes called Maria. Perfect to serve with tea or coffee, they are like a rich tea biscuit.
- DARK CHOCOLATE: you can use chocolate melts, chocolate bits, chips or a block broken in to pieces. The use of dark and not milk chocolate is to balance out the addition of the sweet biscuits in the recipe.
Each of these ingredients are commonly available and should be easy to find.
Here are the step by step instructions to make the recipe. We start by lining a cake or slice tin with baking or parchment paper.
- line cake or slice tin with baking or parchment paper (photo 1)
- add Marie biscuits to a zip lock bag and seal (photo 2)
- crush the biscuits into pieces by banging them with the back of a spoon (photo 3)
- combine dark chocolate, sweetened condensed milk and butter in a heatproof jug (photo 4)
When lining your slice tray, use a small amount of butter or a spray of oil in the tin as this will allow the paper to 'stick'.
Remove any air before sealing the bag and ensure most biscuit pieces are less than ¼ of the biscuit size.
Once you have crushed the biscuits, set them aside as we prepare the fudge, then we add them in at the final stages of the recipe.
- microwave the fudge ingredients for 2 mins, then remove, place on heatproof surface and stir (photo 5)
- return jug to microwave and heat for a further minute (photo 6)
- remove fudge from microwave and stir till consistent (photo 7)
- remove the biscuit pieces from the bag and get ready to add them to the wet fudge (photo 8)
Marie Biscuit Fudge with condensed milk
Using the microwave for making fudge is my preferred method as it is SO quick and easy!
It is a simple case of heat, stir, heat, then place in the tin.
It is important to ensure that the butter is fully melted as otherwise there would be a few globs of butter in the fudge mix.
All you need to do is cast your eye over the mix and ensure that you can't see any yellow bits of the butter anymore.
- add the broken biscuit pieces to the fudge (photo 11)
- stir to combine (photo 12)
- transfer wet fudge into lined slice/cake tray (photo 13)
- place fudge into the fridge to set (photo 14)
The fudge will set very quickly in the fridge (1 to 2 hrs) making it a super handy option if you have unexpected guests dropping around.
You can cut it as soon as it is hard or leave it overnight and cut the next day.
Use a sharp knife and clean it between each cut for perfect edges!
Once cut you can store the fudge in the fridge for a week or 10 days, depending on your will power in resisting the temptation of it!
Frequently asked questions
Why is it called Marie biscuit?
The Marie biscuit is called such as it was named after a royal family member called Grand Duchess Maria.
What does Marie biscuits contain?
Marie biscuits are a vanilla biscuit made from wheat flour, sugar, palm oil or sunflower seed oil.
The appearance of the biscuit is flat and round, with an embossed surface and the word 'Marie' written in the centre.
Can I use Marie biscuits instead of digestive biscuits?
Yes you can use Marie biscuits instead of digestive biscuits!
Substitutes for digestive biscuits are graham crackers, hob knobs, bel vita, shortbread and scotch finger biscuits.
These are my top tips and tricks that will help you master the recipe from the 1st time and every following time:
- break the biscuits into about 4 pieces per biscuit
- discard any powder like crumbs and only add the biscuit pieces
- use either butter or olive oil to help the baking/parchment paper 'stick' to the cake tin
- ensure there is a 1-2cm overhang of the paper used to line the tin, so you can 'pull' the fudge up and out of the tin
If fudge recipes are your thing (we are kindred spirits!) then you might like to check out the following for inspiration:
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Marie Biscuit Fudge
- Cake Tin
- Baking paper/Parchment paper
- Heatproof jug
- Ziplock bag
- 100g/3.5oz Marie biscuits broken into pieces Note 1
- 600g/21.1oz dark chocolate Note 2,3
- 397g/14oz sweetened condensed milk Note 4
- 50g/1.76oz butter roughly chopped
- Line a square cake tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 5)
- Add Marie biscuits to a zip lock bag, push down to remove the air, seal the bag and use the back of a spoon to crush the biscuits.
- Add dark chocolate, sweetened condensed milk and butter to a large microwave safe container. Microwave for 2 mins. Stir then microwave for an additional 1 minute. Remove from microwave and stir till consistently combined.
- Add crushed Marie biscuit pieces to wet fudge and stir till biscuit pieces are covered with chocolate.
- Transfer wet fudge into lined slice tray and push mix into a flat layer right to the edges.
- Place fudge into fridge to set for a minimum of 1 hour
- Remove and slice into pieces, store in a sealed air tight container for 1 week - 10 days.
- Note 1 This is approximately 16 biscuits. We don't use the full packet as it would add to much biscuit and not have a good enough balance between the soft fudge texture and the crunchy biscuit texture. And there is no need to be exactly precise. But ½ of the packet is the perfect amount.
- Note 2 I developed this recipe with dark chocolate as I feel that we need a balance between the sweetness of the biscuits and the possibly over sweetness of the chocolate. Dark chocolate is much more bitter than milk chocolate, so it provides this balance in a way that milk chocolate would not achieve.
- Note 3 You can use chocolate melts, chocolate bits, chips or chocolate block, to the equivalent amount. I am using chocolate melts as they are my preferred shape and size purchase wise and my go to for working with melted chocolate.
- Note 4 This is the thick sweetened condensed milk (cows milk without the water). It is different from evaporated milk or milk powder. It is sweet with a thick texture. We use 1 standard tin and you need to scrape it in as the contents tend to 'stick' to the tin.
- Note 5 The overhang is so that when the fudge is set, you have something to 'grab' hold of and pull up towards you, lifting the set block of fudge out of the tin.
Condensed milk Marie biscuits and fudgy glory!
It is my intent to appeal to your sweet tooth with this recipe!
Smooth, rich dark chocolate fudge with dusty vanilla biscuits that dissolve blissfully with each bite, yes please.
There is nothing too saucy about this post as we are getting down with the chocolate, fudgy cookie world instead.
I would love to hear your feedback in the comments below. Please let me know if you make the recipe.
Crummy yummy fudge time my friends!