Easter Fudge

This Easter Fudge is rich, smooth and loaded with chunks of Cadbury crème eggs for the ultimate festive treat. Made with only three simple ingredients, this easy fudge recipe comes together fast and sets into rich, creamy squares that look impressive but couldn't be easier.

If you're looking for a perfect treat to tuck into an Easter basket or serve after Easter dinner, this homemade fudge is a guaranteed hit. It's one of those simple fudge recipes that looks impressive on a dessert table but takes very little effort to pull together.

For a more classic bake, our Easter Brownies and Easter Blondies are always a family favorite this time of year.

Ingredients

With just a quick trip to the grocery store, you will be ready to make this simple recipe.

See the recipe card below for the exact quantities of each ingredient.

• Semi-Sweet Chocolate: Forms the rich fudge base and gives the perfect balance of sweetness and depth.
• Sweetened Condensed Milk: Creates that smooth, creamy texture and helps the fudge mixture set properly.
• Cadbury Crème Eggs: The star of the show, adding pockets of gooey sweetness and making this a true Easter fudge recipe.

This one couldn't be simpler, all you need is a 8x8 pan, a heat-safe bowl and if you are using the double boiler method a small saucepan.

Variations

• Milk Chocolate: Swap semi-sweet chocolate for milk chocolate if you prefer a sweeter, creamier fudge.
• Mini Egg Version: Use mini Cadbury eggs or mini chocolate eggs for a fun mini egg fudge twist.
• White Chocolate Drizzle: Melt white chocolate chips and drizzle over the top for a simple, pretty finish.
• Festive Sprinkles: Add colorful sprinkles for an extra festive touch that's perfect for Easter baskets or dessert trays.

How to Make Easter Fudge

This homemade fudge comes together gently over low heat using a simple double boiler method.

Line an 8x8 square pan with parchment paper, leave the sides high.

Put your chocolate and sweetened condensed milk in a medium heat-safe bowl and place over a small pan with about an inch or so water. With the heat on low, allow the steam to melt the chocolate, stirring occasionally, to avoid sticking. Once fully melted it will be slightly thickened.

While the chocolate is melting prepare your crème eggs by chopping 6 in half and the remaining 4 into pieces.

As soon as the chocolate mixture is ready, mix in the 4 chopped crème eggs. Transfer to the prepared pan and spread quickly, as even as you can.

Carefully press down the 6 remaining crème eggs into the fudge and chill in the fridge for about 3 hours or until set and firm.

Hint: Chocolate can seize if overheated, so keep the steam gentle.

Recipe Tips

• Work Quickly: Prepare your creme eggs in advance to mix it in, and then to lightly press them into the fudge base.
• Use a Sharp Knife: Wipe between cuts for clean slices.
• Let it Fully Chill: Give it the full chill time for neat squares.

If you enjoy this style of no-bake dessert, our Easter Bark uses a similar method and is just as simple.

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Storage Instructions

• Refrigerator: Store in an airtight container for 3-4 days. Place parchment paper between stacked pieces to prevent them from sticking.
• Freezer: Wrap tightly in plastic wrap and place in a freezer bag for up to 2-3 weeks.
• Serving: Let sit at room temperature for 10-15 minutes before serving for the best texture.

Serving Suggestions

• More Sweet Treats: Baileys Cheesecake, Rolo Brownies, Carrot Sheet Cake, Peanut Butter and Jelly Bars and Baileys Irish Cream Cake.

Easter Fudge Recipe FAQs

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