Turkish Delight Fudge

Turkish Delight Fudge is a soft chocolate fudge with sweet chunks of Turkish delight. Quick and easy to make, we simply melt and mix the ingredients.

Recipes like my Malteser Fudge, Snickers Fudge and Mint Aero Fudge take chocolate bars into fudgy yumness.

My Microwave Chocolate Fudge is the basic recipe with my Chocolate Orange Fudge and Microwave Marshmallow Fudge developing from there.

Jump to:

• Ingredients
• Instructions
• Substitutions and Variations
• How to Guide
• Top Tips
• Frequently Asked Questions
• 😍 More No Bake Chocolate Recipes
• 📖 Recipe

Ingredients

Everything you need to make the recipe is shown in the photo below. For ingredient quantities and step by step instructions, scroll to the printable recipe card at the bottom of the page.

As you can see, the recipe calls for:

• Milk Chocolate: you will notice from the photo above, I use chocolate melts. You can use chocolate pieces, bits, a block broken up to the equivalent amount. My preference is always to use cooking chocolate.
• Sweetened Condensed Milk: there is a low fat option you can get at some stores that you can use if you like. Or use the regular full fat version.
• Butter: I use regular unsalted butter. You can see that I have chopped it into small cubes. This is as it melts more quickly/smoothly than if you use one big block of butter.
• Turkish Delight Bars: I use a 12 mini share packet of these. Unwrap them, then use kitchen scissors to cut each bar into 4 small pieces.

Top Tip 1: Place the chopped up pieces of Turkish Delight into the freezer whilst you prepare the rest of the ingredients. This way they won't melt so much when you add them to the wet fudge.

Instructions

Here are the step by step instructions to make the recipe. We start by lining the baking tin, so you will need some baking or parchment paper.

• Line a square slice tin with baking paper (Photo 1)
• Add fudge ingredients to heatproof jug (Photo 2)
• Microwave for 2 mins, then remove and stir (Photo 3)
• Microwave for 1 further minute, then remove and stir (Photo 4)

Use 2 layers to line the slice tin. One in each direction, overlapping. Keep a slight overhang as we use it to pull the fudge up and out of the tin when it is set.

You can use a spoon or (my preference) is a chopstick when you stir the wet fudge.

• Add Turkish Delight pieces to wet fudge (Photo 5)
• Stir till they are covered by the wet fudge (Photo 6)
• Transfer the fudge to the lined slice tin (Photo 7)
• Place the fudge into the fridge to set (Photo 8)

The Turkish Delight will start to melt as it is added to the hot wet fudge.

But as we simply stir it and then transfer it to the tin where it sets, this doesn't matter too much.

Freezing the chopped up chocolate pieces will give you a little bit more time to work as they won't melt so quickly.

I talk more about this method in both my Mint Aero Fudge and Malteser Fudge recipes. The idea is about keeping the chocolate bar addition intact.

The best thing about this fudge is the contrasting textures.

There is the soft, chewy Turkish Delight, paired with the smooth chocolate fudge.

It is simply sensational!

Substitutions and Variations

There are a couple of things you can do to switch in, out and vary the recipe if you choose. Try any of the following:

• Use milk or dark chocolate instead of milk chocolate.
• Use long chocolate bars instead of the small individual ones.
• Save some pieces of the chopped chocolate bars and decorate the top of the fudge.
• Cut the fudge into bigger pieces.
• Use your other favourite chocolate bars to make alternative fudge options.

How to Guide

How to Store

Store the fudge in an air tight container in the fridge.

How to Freeze

Place the chopped fudge pieces into a sealed, air tight container in the freezer.

It will keep for up to 3 months.

How to Reheat

This fudge is a no bake recipe!

You don't need to cook it and you don't need to reheat it.

Top Tips

The best, most helpful tips that I can share with you are summarised below:

• Line the slice tin as a starting point and use a little spray oil to stick the baking paper into it.
• Ensure you keep a slight overhang on the paper, use this later to grab and pull the fudge up and out.
• Use kitchen scissors to chop the individual bars into smaller pieces.
• Place the chopped Turkish Delight pieces into the freezer prior to adding them to the wet fudge mix.
• Use a flat spoon when adding the sweetened condensed milk to the chocolate. It is sweet and thick and won't all pour too easily from the tin.
• Chopping the butter into pieces means it will melt easier than if you use one big blob of butter.
• My favourite utensil to use when stirring the wet fudge is a chopstick. This way you won't waste too much of the wet mixture.
• Start by pouring the wet fudge into the prepared tin, then use a flat spoon to pull the remainder out and spread the top of the fudge.
• Tap the tin gently on the bench. This will remove any bubbles before you place the fudge into the fridge to set.
• When ready to cut the fudge, cut the one big square into 4, then cut each of these squares into 9 pieces, this will give 36 pieces of fudge.

📖 Recipe