RECIPE: Kit Kat Fudge

This Fudge was gooey, chocolatey and definitely one to share!  I cut this into small pieces because one piece is enough with a cup of tea in peace and quiet.  This winning fudge would be a huge crowd pleaser at a cake stall or for the next time you’re on morning tea duty, but take the recipe with you as this one will be requested again and again.

Kit Kate Fudge

Kit Kate Fudge


  • 2 x 170g blocks Kit Kat Milk Chocolate
  • 395g can sweetened condensed milk
  • 50g unsalted butter, chopped
  • 2 tablespoons golden syrup
  • 300g milk chocolate, I used Cadbury.


  1. Grease a 20cm square cake pan. Line base and sides with paper, extending paper 2cm above pan edges.
  2. Cut Kit Kat into fingers. Reserve and set aside 18 fingers. Finely chop remaining fingers
  3. Place condensed milk, butter and syrup in a large saucepan. Stir over a medium to low heat until butter is melted. Increase heat to medium to high. Cook, stirring constantly, until boiling. Remove from heat. Add milk chocolate. Stir until melted.
  4. Working quickly, pour half the chocolate mixture into prepared pan. Spread evenly. Arrange reserved Kit Kat fingers over the top. Pour over remaining chocolate mixture. Spread evenly. 
  5. Sprinkle finely chopped Kit Kat over top. Refrigerate, covered for about 3 hours, or until firm.
  6. Use paper to lift fudge from pan. Cut into squares.



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