Milk Chocolate Fudge with Crunchy Daim
Looking for a quick and easy homemade fudge recipe that’s a little different? This milk chocolate fudge with crunchy Daim is creamy, sweet, and full of delightful texture.
No thermometer or fancy equipment needed, just simple ingredients and a little kitchen magic. Perfect as a treat or a thoughtful homemade gift.
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| Milk chocolate fudge with crunchy Daim |
| What is Daim? |
| How to make chocolate fudge |
| Easy fudge recipe variations |
| Milk chocolate fudge: the perfect gift |
| More simple no-bake recipes |
Milk chocolate fudge with crunchy Daim
If you’re after an easy fudge recipe with a twist, this milk chocolate fudge with Daim is just the thing. It’s creamy, sweet, and has a delightful crunch from chopped Daim bars stirred in.
The best part? No special equipment or sugar thermometers are needed. You combine sugar, milk, butter, and evaporated milk and bring them to a rolling boil. Then, after a quick chill in the fridge, you’re rewarded with soft, velvety fudge featuring bursts of crunchy caramel.
What is Daim?
First things first. Daim bars. I’ve used Daim in everything from simple, five minute almond bark to towering butterscotch layer cakes. It’s divine. If you’ve never had Daim before, you’re missing out, big time. It’s a Swedish chocolate bar with a thin layer of crunchy almond caramel wrapped in smooth milk chocolate. Sweet, crisp, and just a tad crunchy, Daim adds an incredible texture when folded into soft, creamy fudge. The best part? The caramel pieces don’t completely melt, so you get these gorgeous little crunchy surprises in every bite.
Daim is easy to find in Europe, but in other areas, check out Scandinavian stores like The Nordic Shop.
Don’t worry if you can’t get your hands on Daim. Whether you’re using Daim or your own favourites, this fudge is perfect for mixing, matching, and making it your own. Mars bars bring a soft, chewy centre, Snickers add a nutty caramel hit, and Bounty gives you that lovely coconut flavour. Even Maltesers would work for a light, crispy bite. Honestly, you can throw in whatever chocolate bars you have lurking at the back of the cupboard. That’s the beauty of this recipe; it’s endlessly adaptable.
How to make chocolate fudge: ingredients and method
What makes this fudge so appealing is just how simple it is, without feeling basic. You only need a handful of ingredients, most of which you probably already have in your kitchen. The key to getting that silky, melt-in-the-mouth texture is using good-quality milk chocolate. Chips tend to hold their shape and don’t melt as smoothly, so I always recommend a proper, creamy milk chocolate bar for the best result.
Start by gently heating the sugar, milk, butter, and evaporated milk in a large, heavy-bottomed saucepan. Stir regularly to help everything dissolve and avoid catching on the bottom. Once the mixture is smooth, increase the heat and bring it to a steady, rolling boil. Let it bubble for about 5 minutes, stirring now and then. You’ll notice the mixture thickening slightly and turning a light caramel colour. This is exactly what you want as this is what gives the fudge its soft yet slightly chewy texture.
Take the pan off the heat and stir in the chopped chocolate until completely melted and glossy. Add the Daim pieces last, folding them in so they stay a little chunky. Pour the mixture into a lined tin, smooth the top, and pop it in the fridge to set for at least 2–3 hours, or until firm. When you’re ready, lift the fudge out, slice it into squares, and enjoy! It’s perfect for sharing, gifting, or sneaking a piece straight from the fridge.
Easy fudge recipe variations
The beauty of this recipe is that you can really make it your own. Here are a few fun ideas:
Dark chocolate fudge: Swap the milk chocolate for dark chocolate to cut through the sweetness.
Nutty fudge: Stir in chopped hazelnuts, pecans, or almonds for extra crunch.
Festive fudge: Add a sprinkle of sea salt, crushed candy canes, or even a dash of cinnamon for a seasonal twist.
Biscuit fudge: Crushed digestive biscuits or shortbread would bring a lovely crumbly texture.
Milk chocolate fudge: the perfect gift
This milk chocolate fudge isn’t just a treat for yourself. It also makes a fantastic homemade gift. Whether it’s for Christmas, birthdays, or just a thoughtful little surprise, fudge is one of those things that always feels special. You can cut it into neat squares and package it in little cellophane bags tied with ribbon. Alternatively, pop a few pieces into a pretty tin or jar.
Because this fudge keeps well (especially if stored in the fridge), it’s a brilliant make-ahead gift. You can prepare it a few days in advance, which is perfect for those busy times when you want to give something homemade but don’t have hours to spare.
I also love that it’s not a complicated recipe. That means you can easily whip up a batch to bring to work, gift to neighbours, or add to a dessert table when you’re hosting.
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Gingerbread chocolate honeycomb
Candy cane milk chocolate truffles
Dark chocolate avocado & hazelnut truffles
Cinder toffee (chocolate honeycomb)
Caramel shortbread chocolate bark
Milk Chocolate and Daim Fudge
Ingredients
- 200g milk chocolate (good quality, not chips)
- 114g Daim (two double bars)
- 300g sugar
- 150ml evaporated milk (not condensed milk)
- 30g butter (salted)
Instructions
- Roughly chop the chocolate and Daim. Place to one side.
- In a heavy pan, heat the sugar, milk, and butter on a medium heat. Wait until it comes to a rolling boil and then allow to cook for a further four minutes. When the mixture begins to turn a slightly darker colour, remove from the heat.
- Slowly stir in the chocolate and Daim (retain a little of the Daim to sprinkle) until it starts to melt.
- Pour into a pan lined with foil (mine is just slightly bigger than an 8" x 8") and smooth out. Sprinkle with the retained Daim.
- Place in the fridge to set (I left mine overnight to ensure it had set, but it doesn't need to be that long).
- Slice into squares and enjoy! If you prefer a firmer fudge, keep it in the fridge. If you like it soft, it can just be kept in an air-tight container on the kitchen counter.
2 thoughts on “Milk Chocolate Fudge with Crunchy Daim”
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Are you supposed to melt the chocolate before adding to the mix? I followed this recipe to the letter but mine solidified as soon as the chocolate was added and changed to a really strange consistency! X
Hi Anna,
Sorry to hear you had problems with this recipe. It sounds like your chocolate seized, which can happen for several reasons. Did you remove the pan from the heat before adding the chocolate? What kind of chocolate did you use? Chocolate in a block (and cut into chunks) works best for this recipe because it contains more sugar and fat, which helps stabilize it. Dark chocolate is more prone to seizing (because it has less sugar and more cocoa solids). Poorer quality chocolate, like chocolate chips used in baking, often have stabilizers, but this can cause the mixture to clump.
The pan should be off the heat when you add the chocolate, and you should stir slowly, allowing the chocolate and Daim to melt. It is also important to use evaporated milk (not condensed).
If chocolate seizes again, try adding one or two tablespoons of butter. Make sure the chocolate is off the heat and quickly beat in the butter. This usually restores the chocolate to a glossy, smooth mixture.
Hope this helps!