A creamy, dreamy Cadbury Creme Egg Fudge. So easy to make with only 4 other ingredients!
Cadbury’s Creme Eggs as we know them were first introduced in 1963, although Cadbury’s first sold a filled egg in 1923. Since then Creme eggs have become become a staple part of Easter – for many people Easter simply would be not Easter without them.
Our tradition is to have one before lunch on Easter Sunday – I recommend washing them down with a glass of champagne; the combination of sweetness and dry fizz works remarkably well.
Should an unfortunate accident of the melting, or squashing type befall your Creme Eggs I recommend this delicious, soft, creamy and indulgent Creme Egg fudge, which is super simple to make.
Cadbury Creme Egg Fudge
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
A creamy, dreamy Cadbury Creme Egg Fudge. So easy to make with only 4 other ingredients!
Course:
Easter
Cuisine:
Sweet / Candy
Servings: 70 pieces
Ingredients
- 200 ml milk – semi skimmed
- 200 ml double cream
- 700 g white sugar
- 160 g butter
- 6 Creme Eggs – smashed
- 12 Cadbury Mini Eggs – lightly crushed optional
Instructions
-
Line an 8” / 20cm square cake tin or gratin dish with foil (I like using parchment backed foil and lightly oil it).
-
Place the milk, cream, sugar and butter into a large pan and bring to a gentle simmer.
-
Allow to cook until the mixture reaches the soft ball stage, or 115C on a sugar thermometer (I have an electronic one with an alarm that beeps at the correct temperature).
-
Remove from the heat and allow to cool for a few minutes.
-
Beat with an electric mixer on a slow speed (or by hand if you are feeling strong) for about 5 minutes, until the mixture starts to thicken and looks matt rather than glossy.
-
Stir in the smashed Creme Eggs with a wooden spoon – aim to distribute them throughout the fudge so you have a marbled effect, rather than letting them melt completely.
-
Pour the mixture into the prepared tin and scatter the crushed mini eggs over and gently press them into the fudge (if using them) to decorate. Allow to cool, then pop into the fridge for a few hours to firm up before cutting into bite sized pieces.
How do you like your Creme Eggs?
That has got ‘addictive’ written all over it! I need to make a batch with the kids they would love it.
it is rather Lucy!
My kids would LOVE it if I made them something like this! Creme egg madness! :)
It is so super simple! Love creme eggs.
Oooh lovely, makes the fudge look so much more interesting too! Your little chicks are adorable!
Such a simple fudge to make!
Looks evilly delicious. It won’t be the worst if I only eat this once a year…. right?!?
As long as you eat the entire batch in one go?
I’m just imaging the almighty sugar rush if I gave this to the boys… ahem…. i think I might just look at the glorious pictures instead ;-) Gorgeous looking fudge Helen… such a lovely simple recipe too.
I am sure you could ration it Katie?
I was sure I’d commented on this before, it must have been before you re-jigged things. Great recipe Helen. Stumbled, pinned and yummed.
Thanks Jac – I love this recipe!
Genius Helen. This is on a par with Nigellas chocolate mousse made of marshmallows.
Oh that sounds good too!
Wow that looks absolutely amazing! I think you should sell it next easter! nom nom nom!
Thanks Charlie, but the more I giveaway or sell the less there is for me?
Looks great, Helen! I love fudge, and your take on the treat, with an Easter theme, will definitely appeal to my children. Pinned and shared!
I adore fudge. This one is so soft and creamy.
If there is such a thing as fudge heaven I would be there right now. Have to make these for the kiddies
there certainly is such a thing as fudge heaven.
OMG I know a few people who would love this recipe ;)
do make a batch for them, or share it with them.
What a fun Easter treat these would be!!
fun, delicious and oh so easy.
This sounds just perfect! I am sure my 5 yr old and her friends would gobble this up without a thought. And yup to champagne and sweet things together!
I gobbled quite a bit myself.