Potato Chip Fudge

30 minutes
24 Servings
4 Ingredients


3 Cups Dark Chocolate, chopped into small pieces (check the ingredients for milk solids - we use Whittaker's)

1 can Coconut Condensed Milk

1 tsp Vanilla Extract

150g bag Eta Ripples Thick Cut Ready Salted

100mL Coconut Caramel Sauce


Gluten Free & Dairy Friendly Fudge made with dark chocolate and thick cut chips for a crunchy snack with decadent chocolate.


Step 1

Line a 20cm baking pan with baking paper.

Step 2

In a sauce pan over medium heat, melt chocolate, coconut condensed milk and vanilla essence. Continue cooking until all chocolate pieces are melted, stirring frequently (about 8-10 minutes).

Step 3

Remove from heat and stir in 3/4 of the bag of potato chips. Don't worry about crushing them before hand as they will break up when you stir them in.

Step 4

Pour mixture into prepared baking dish, smoothing out on top. Crush remaining potato chips and sprinkle over fudge mixture. Gently press in the potato chips to make them stick.

Step 5

Heat the coconut caramel sauce in a saucepan then pour into a piping bag. Pipe over the top of the fudge.

Step 6

Cover and refrigerate for 2 hours or overnight. Remove from the refrigerator and cut into squares to serve.

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