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. Made in the microwave, this Turkish Delight Fudge recipe requires minimal effort yet delicious maximum yum!
Everything you need to make the recipe is shown in the photo below. For ingredient quantities and step by step instructions, please refer to the printable recipe card at the bottom of the page.
As you can see, the recipe calls for:
- 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.
- 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.
- 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.
- 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.
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.
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.
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.
🤓 Frequently Asked Questions
What is traditional Turkish delight made of?
Sugar and starch are the 2 main ingredients in Turkish Delight.
The ingredients for the Turkish Delight bars that are seen throughout this post are: Sugar, Glucose Syrup, Water, Milk Solids, Cocoa Butter, Gelling Agents (1401,440), Cocoa Mass, Emulsifiers (Soy Lecithin, 476), Raising Agent (575), Colour (163), Acidity Regulator (331), Flavours, Cornstarch. (As listed on the packet).
What does Turkish delight taste like?
Turkish Delight has a very soft, chewy sweet flavour.
Traditional varieties often have dusted sugar on the outside and some versions are covered in chocolate.
Do you have to refrigerate Turkish delight?
It is recommended, especially in warmer climates to keep Turkish Delight in the fridge. This will ensure the chocolate layer doesn't melt.
Can you freeze Turkish delight?
Yes, you can freeze Turkish Delight and this fudge.
Place in an air tight container for up to 3 months.
😍 More No Bake Chocolate Recipes
No bake is the easiest type of baking you can do! There are so many options and varieties and each are equally as delicious as the other! Try a couple of these:
- Microwave Chocolate Self Saucing Pudding
- Coffee Slice
- Baileys Cheesecake Balls
- Coconut Fudge
- Marie Biscuit Fudge
- Malteser Rocky Road
- Rocky Road Cakes
- Cherry Ripe Balls
- Slow Cooker Baileys Fudge
Get your delight on my friends!
Turkish Delight Fudge
- 1 Slice tin
- 1 Baking paper
- 1 Spray oil
- 1 Heatproof jug
- 1 Spoon
- 1 Chopstick
- 500 grams/17 oz milk chocolate Note 1
- 397 grams/14 oz sweetened condensed milk Note 2
- 50 grams/1.7 oz butter roughly chopped, Note 3
- 12 mini turkish delight bars Note 4
- Slice tin: line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides Note 5
- Chocolate: add the milk chocolate, sweetened condensed milk and butter to a large heatproof bowl. Microwave the ingredients on high for 2 mins. Then remove, stir and place back in the microwave for a further 1 minute.
- Turkish Delight: remove the jug from the microwave, place on a heatproof surface and stir till combined. Add the chopped Turkish Delight pieces and continue to stir.
- Wet fudge: use a flat spoon to port the wet fudge into the lined slice tin. Spread this so that it is an even layer. Pick up the tin and tap it gently on the bench once or twice to remove any bubbles. Place the fudge in the fudge to set.
- Slice: after 1 hour (or longer), remove the fudge, pull from the tin and use a sharp knife to cut into pieces.
- Note 1 Chocolate: I recommend using chocolate melts, chocolate bits, pieces, or a block broken into smaller amounts. Whichever you choose, use the same amount as specific in the ingredients list.
- Note 2 Sweetened condensed milk: this is 1 x standard tin of sweetened condensed milk. As it is so thick, you will need a spoon to scrape the contents out of the tin into the heatproof jug.
- Note 3 Butter: the reason that I recommend roughly chopping the butter is so that it melts easier. One big lump of butter will take longer to melt.
- Note 4 Turkish delight: I use a 12 mini share packet of Turkish Delight bars. Simply unwrap, chop using kitchen scissors and aim for approximately 4 pieces per 1 chocolate bar. The packet weight is 180 grams. So each bar is 15 grams. You can also use individual Turkish Delight bars to the equivalent or approximate amount.
- Note 5 Baking paper: we use the overhang of baking paper (parchment paper) so that we can grab the paper and pull the fudge up and out of the tin. I use a small spray of olive oil when lining the tin as it helps the paper stick in place.