45  Ratings
  • 5 min prep
  • 3 hr 10 min total
  • Makes 24 servings, one piece each.

TOBLERONE Fudge Recipe


  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 can (5 oz.) evaporated milk
  • 4 bars (3.52 oz.) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, broken into pieces


  • Line  8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan.
  • Bring  to full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat.
  • Add  chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Remove fudge from pan, using foil handles. Cut fudge into 24 pieces. Store in tightly covered container in refrigerator.

Recipe Tips

Cooking Know-HowWhen cutting creamy-textured bars, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.


Nutrition Information

Makes 24 servings, one piece each.

Nutrition per serving:

    • Calories 140 
    • Total fat 9 g
    • Saturated fat 5 g
    • Cholesterol 15 mg
    • Sodium 45 mg
    • Carbohydrate 15 g
    • Dietary fiber 0 g
    • Total sugars 14 g
    •     Includes added sugars n/a
    • Protein 1 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 0 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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