Grandma K's Fudge Slice

Like the Chocolate Crunch Slice, the Fudge Slice brings back a lot of childhood memories. We were allowed a piece after school as a treat before being sent outside to play. I think that we were only allowed to stay indoors if the rain was torrential, there was a gale force wind and the temperature was below -5 C. Anything above that was classed as fine and we were sent out in our wellies.


  • 225 g (8 oz) Granulated Sugar

  • 225 g (8 oz) Butter or Margarine

  • 2 tbsp Golden Syrup

  • 395 g (1 tin) Condensed Milk

  • 400 g (14 oz) Digestive Biscuits or 300 g (10.5 oz) Rich Tea / Arrowroot Biscuits, Crushed

  • 200g (7oz) Milk Chocolate


  1. Put sugar, butter, syrup and condensed milk in a pan and bring to the boil. Boil for four minutes, stirring all the time. (Note that the colour should not change and it should not thicken).

  2. Add crushed biscuits and stir to combine.

  3. Pour mixture in to a greased tin (approximately 18 x 28 cm or 7 x 11 inches) and flatten.

  4. Cover with melted chocolate.

  5. Cut in to small slices once it has cooled.