Marie Biscuit Fudge

5 from 2 votes

Marie Biscuit Fudge is a quick and easy fudge that has a little more oomph to it than regular chocolate fudge.

Prep Time5

Cook Time5

Refrigerate1

Total Time1 10

Course: Dessert, Snack, Treat

Cuisine: Western

Keyword: Marie Biscuit Fudge

Servings:

Calories: 282kcal

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.