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Prep time5 min
Total time3hr 10min
ServingsMakes 24 servings, one piece each.
  • ½ cup sugar
  • ½ 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-How
    When 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

Nutrition Per Serving

 % Daily Value*
Total fat 9g 
   Saturated fat 5g 
Cholesterol 15mg 
Sodium 45mg 
Carbohydrate 15g 
   Dietary fiber 0g 
   Total sugars 14g 
Protein 1g 
Vitamin A2 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron0 %DV

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