A simple and easy recipe for Cadbury Creme Egg Chocolate Fudge! Only FOUR ingredients and a few minutes to make.
I know how much you guys LOVE Cadbury Creme Egg’s so I’m bringing you yet another super indulgent Creme Egg recipe to tempt you in the run-up to Easter!
This Cadbury Creme Egg Chocolate Fudge uses the same easy, foolproof cheat’s fudge method as my malteser fudge and bounty fudge! There’s no faffing around with sugar thermometers, and NO way for it to go wrong (promise!).
Just four ingredients and ten minutes to Cadbury Creme Egg heaven…
Let’s run through it real quick! We melt the chocolate in the microwave, add a tin of condensed milk (now we have FUDGE!), pour it into a tin, and top with plenty of Creme Eggs.
Could it be any simpler?
If you prefer a darker chocolate fudge, use all plain chocolate for the 500g of chocolate, or sub in some milk chocolate – 300 plain / 200 milk or 400 plain / 100 milk would work well. BUT the creme eggs are so sweet that you might not want the fudge to be too sweet too.
Important tip: Have everything ready (the creme eggs cut into pieces and tin for the fudge) when you add the condensed milk to the chocolate – as soon as that happens, it magically turns into fudge and starts to thicken and harden.
So you need to get it out of the bowl and into the tin and topped with creme eggs pronto!
- 500g plain chocolate (I like the value chocolate - especially Lidl's which is 35p per 100g)
- 397g tin of condensed milk
- 2 packs mini Creme Eggs
- Big Creme Eggs too, if you like!
- White icing drizzle (icing sugar, water)
- Yellow icing drizzle (icing sugar, water, drop yellow food colouring)
- For the fudge:
- Start by preparing an 8 x 8 inch square tin by lining it with clingfilm or parchment paper. If you don't have either of those, grease it with a little vegetable or coconut oil.
- Then, unwrap and cut your creme eggs in half, so that they're ready to go once you're fudge is done. If you'd like to make the drizzle white and yellow glaze too, put 3 tbsp icing sugar into two small cups and add drops of water until you have a thick but runny icing. Add a drop of yellow food colouring to one cup.
- Break the 500g chocolate into chunks and pop them into a heatproof bowl. Heat in the microwave at 30 second intervals on high, giving them a good stir after each 30 seconds.
- (this is the time to work fast and have a scraper spatula ready!)
- Once the chocolate is completely melted, stir well, and beat in the entire tin of condensed milk. Quickly scrape it all out of the bowl and into your tin, smoothing it into the corners (don't worry if it's not even though).
- Quickly press the creme egg pieces into the top of the fudge, Drizzle with the icing, if using. Pop into the fridge to set for one hour (make sure there's nothing smelly like a cut onion in your fridge!).
- Remove from the fridge and cut into squares. Eat within one week, and keep in the fridge (although they do taste better at room temperature).
PIN IT FOR LATER