Easy, delicious, melt-in-the-mouth Toblerone fudge that needs only two ingredients! No boiling pans and no sugar thermometer needed. Make this easy chocolate fudge recipe in the microwave, slow cooker or a pan on the stove top.
Easy Toblerone fudge
We love Toblerone, the indulgent mountain shaped Swiss chocolate candy bars. It screams of holidays and travel. Who hasn’t eyed up the giant bars at airport duty free?
Even if you aren’t flying off anywhere you can still make this delicious melt-in-the-mouth Toblerone fudge as a treat.
Condensed milk fudge is so easy to make that I’ll be making it again and again.
We love the honey, almonds and nougat, which work so well in the final fudge. If you are a bit short of Toblerone, you can use half and half regular chocolate and Toblerone, but I think it is far better made with all Toblerone.
As I cook for two I nearly always make a small batch, using half a can of condensed milk. This produces the perfect quantity to set in in a plastic takeaway tray. There’s no need to line it – this is proper fuss free fudge!
This chocolate fudge recipe uses only two ingredients. It’s just the condensed milk and and chocolate full of Toblerone flavour. There’s no need for other ingredients like icing sugar (far too sweet!) to make it set.
Why you will love this
- Toblerone fudge! Need I say more?
- It only uses two ingredients.
- Make this in the microwave, slow cooker or a pan on the stove top.
- Easily adaptable to scale up or down.
- It’s foolproof and so simple – perfect for beginners and show off chefs alike.
- Delicious sweets without the need for boiling sugar – a great safe recipe to make with kids.
- Just a few minutes’ hands-on time.
Toblerone fudge ingredients
- Condensed Milk – Half a tin of sweetened condensed milk is about 200 g or 7 oz. (NB condensed milk, not evaporated milk!) A standard tin is 395 g / 14 oz in the UK, the USA and Australia. I freeze leftover condensed milk or make ice cream. Alternatively, you can just make a double batch of fudge.
- Toblerone – I’m using milk chocolate, you can also use dark or a mix. If you use white chocolate Toblerone in your fudge, you will need about 25% more chocolate for this recipe.
That is it – just two ingredients!
How to make Toblerone fudge – step by step
I’m going to walk you through my preferred microwave method, but it is really easy to make this in a pan on the stove top, or in the slow cooker. The end result will be the same and just as delicious.
Step One – Break up the Toblerone into chunks. Then put the chocolate and the condensed milk into a microwave safe container.
Fuss Free Tip
A Pyrex or other toughened glass jug, or anything with a handle is so much better than a bowl here, because it makes it easy to lift the hot mixture in and out of the microwave.
Step Two – Put the bowl in the microwave on half power for 30 second bursts, until the chocolate starts to melt. Give it a good stir each time.
It is important not to boil the fudge as this can make it seize, split or go grainy. Go slowly!
Step Three – Prepare the mould to set the fudge in.
A regular plastic takeaway tray (4″ x 6″) is great for this and my preferred option, as they don’t need lining with greaseproof paper. If using half a can of condensed milk, you need one. If you make a double batch with a whole can, you need two.
Alternatively you can use a 8″ x 8″ pan for a larger batch of fudge.
If you are using a flexible mould like a takeaway tray or silicone pan, give it a quick brush with oil or cake release spray. For a rigid pan made of metal or ceramic, you will need to line it with parchment paper so that you can lift the fudge out easily. I like foil backed parchment and find it easier to use.
Step Four – When the Toblerone has nearly all melted, give it all a good stir until smooth. The warm mixture will melt the rest of the chocolate. If necessary, zap it for another 10–20 seconds in the microwave.
Step Five – Pour the melted Toblerone mixture into the prepared mould. Smooth it out so the surface is even. Allow to cool, and then cover, or put the lid on. Place the tray in the fridge to set. This will take at least a couple of hours.
Step Six – Once set, turn the fudge out of the mould.
With a flexible mould, flex the sides to release the fudge and flip upside down, giving the base a good tap. If the fudge gets stuck, pop it into the freezer for 10 minutes, so that it becomes easier to remove. Then give the bottom of the tray a good whack.
With a rigid baking pan, lift out the fudge using the edges of the parchment you used to line the tin.
Then cut your Toblerone fudge into cubes and enjoy.
Toblerone fudge – FAQs, hints and tips
How do I store Toblerone fudge?
Keep in a sealed container in the fridge. A plastic takeaway style tray is perfect for this.
How long does Toblerone fudge last?
The fudge should last a couple of weeks in the fridge. It is best enjoyed within a week, however, as the chunks of nougat can go soft and start to weep.
Can I make this in the slow cooker?
Absolutely – just throw it all in, set to low and leave it with the lid off, coming back every so often to stir.
If making a small batch, you can put the ingredients into a Pyrex jug or bowl and then stand it in water in the slow cooker.
Can I make this in a saucepan?
Yes! Throw the ingredients into a pan, ideally one with a heavy base. Then heat gently on the smallest burner set to low, stirring all the time.
Keep a eye on your fudge, as it can easily catch and burn at the bottom of the pan. I usually remove it from the stove top when the chocolate is nearly melted, as the residual heat is enough to the remainder.
Can I use a different type of Toblerone?
Yes, though I prefer a milk chocolate or a mix of dark and milk. You can also make this chocolate fudge recipe with white chocolate Toblerone, but you will need 25–30% more chocolate by weight.
Can I vary the set?
For a softer set, use a little less chocolate and for a firmer set use more. Once you have made the fudge, you can firm it up by leaving the cut pieces in an open container in the fridge overnight.
What do I do with the leftover condensed milk?
Leftover condensed milk can be stored in the fridge in a sealed container for a week. Freeze it in a watertight Lock & Lock style container because it does not freeze solid. If you use a less reliable container it will leak – trust me, I know! Use it for condensed milk no churn ice cream or my other easy fudge recipes!
Did you know?
Have you ever noticed the bear in the logo of a bar of Toblerone? This is the symbol of the Swiss city of Bern.
The iconic shape of the bar, created by Theodor Tobler was inspired by the Matterhorn mountain.
More easy fudge recipes
And if you love Toblerone, try my easy three ingredient no churn Toblerone Ice Cream.
Easy Toblerone Fudge
- ½ can (14 oz) condensed milk (200 g / 150 ml)
- 7 oz Toblerone (200 g dark or milk, or a mix. Use 250–275 g or about 9 oz if using white Toblerone.)
- Break up the Toblerone and put it in a microwave-proof jug or bowl along with the condensed milk.
- Put the bowl in the microwave on half power for 30 second bursts, until the chocolate starts to melt. Give it a good stir each time. Do not boil, as this will spoil the texture.
- Prepare the mould to set the fudge in. Brush a flexible takeaway tray or (6" x 4") silicon mould with oil or line a rigid pan with parchment.
- When the Toblerone has nearly all melted, give it all a good stir until smooth. The warmth of the mixture will melt the rest of the chocolate.
- Pour the melted Toblerone mixture into the prepared mould. Smooth the surface. Allow to cool, and then cover, or put the lid on. Place the tray in the fridge to set. This will take at least a couple of hours.
- Turn the fudge out of the mould and cut into squares. Store in an airtight container in a cool place.
- This recipe is 2 Weight Watchers Smart Points per portion