omemade fudge, te lekker! This recipe really is a quick and easy one, but dangerously good. This no-bake treat is everything you want in a dessert: crunchy, chewy, rich, and ridiculously easy to make. Whether you’re whipping it up for a last-minute party, a midnight snack, or just because you deserve it (and you do!), this recipe has your back. The classic Marie biscuits give it that nostalgic crunch, while the gooey chocolate fudge hugs every bite like a warm, sweet sweet blanket. No fancy ingredients, no oven, no stress—just pure chocolate sugary joy.

The biscuit that started it all

To understand the magic of Marie Biscuit Fudge, you have to first appreciate the humble Marie biscuit itself. Known around the world as a “tea biscuit,” the Marie is thin, crisp, and subtly sweet. It’s not flashy. It’s the biscuit equivalent of that dependable friend who’s always there when you need them — never stealing the spotlight, but making every situation better just by showing up.

Fun Fact: The Marie biscuit’s origins date back to 1874, when London bakery Peek Freans created it to celebrate the wedding of Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh. From there, it spread across the globe, and by the late 1800s, it had made its way to South Africa courtesy of British colonizers.

But the turning point for South Africans came in 1898, when Bakers Biscuits began producing their own Marie biscuit locally. That familiar gold and red packaging became a pantry staple, and generations grew up dunking them in tea, crumbling them into desserts, and, of course, folding them into fudge.

Why we love Marie Biscuit Fudge so much

Part of the charm of Marie Biscuit Fudge is that it strikes a perfect balance — the rich, buttery sweetness of classic fudge meets the gentle crunch of biscuit. The biscuits break up the sweetness just enough to keep you coming back for “just one more piece” (which, let’s be honest, is a lie we all tell ourselves).

It’s a treat that’s forgiving and flexible. You can make it for special occasions, wrap it up as a gift, or keep it in the fridge “just in case” guests arrive. And when you pull out a plate of it, there’s a shared smile that passes between people — because everyone remembers the last time they had it, and the people they shared it with.

More than a recipe

Yes, you can find dozens of Marie Biscuit Fudge recipes online, each claiming to be “the best.” But the truth is, the best one is the one you grew up with. The one scribbled in your mom’s handwriting or tucked inside a well-worn recipe book with sugar stains on the page.

That’s the thing about this Marie Biscuit Fudge — it’s not just about butter, sugar, and milk. It’s about the moments that happen while it’s being made, and the stories it carries from one generation to the next.

So, next time you spot a packet of Marie biscuits, you’re not just looking at a biscuit. You’re looking at a little piece of history — one that’s been baked into our culture for over a century, and that still finds its way into our kitchens in the form of the irresistible Marie Biscuit Fudge.

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Marie Biscuit Fudge

A deliciously simple chocolate fudge and tea biscuit combo that's one of South African's favourite treat.

5 from 5 votes

Print Pin

Course: Dessert, Snack

Cuisine: South African

Keyword: fudge, marie biscuits

Prep Time: 20

Cook Time: 10

Total Time: 2 30

Servings: squares

Author: The Big Tasty Bite

Ingredients

2 packets Marie Biscuit or tea biscuit of choice
2 large eggs
1 tsp vanilla essence
1 cup/250 grams butter salted or unsalted
3 ¾ cups/500 grams icing sugar/powdered sugar
4 tbsp cocoa powder
1 tsp salt

Instructions

Break the Marie biscuits into small pieces using your finger tips or using a rolling pin. Add the biscuits to a large mixing bowl and set aside.
In a small bowl, whisk the eggs and vanilla essence together and set aside.
And the butter to a small saucepan and bring to a medium heat, once melted, add powdered sugar, cocoa powder and salt. Mix until melted, approx. 2 minutes.
Remove from the heat, add the egg mixture and mix thoroughly until well. Note: the egg will cook in the residual heat but feel free to let the mixture cook for another minute or so, if you'd feel more comfortable.
Pour the fudge over the broken Marie biscuits and mix until fully combined.
Pour the mixture into a greased square or rectangular baking dish and press it down firmly with a spatula. Note: you can use whatever dish you like - make them as thick or and thin as you'd like. You can line the dish for easier removal, just loosen the edges before lifting.
Pop the fudge in the fridge for a minimum of 2 hours before cutting it.

Video

Notes

Feel free add any additional fillings or toppings. She's great as is but you can definitely use her as a baseline recipe for greater ones 🙂 Just make sure there's enough fudge to bind it together.

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