Easter Fudge

5 from 3 votes

Easter Fudge is rich and creamy with Cadbury crème eggs, made with three simple ingredients for an easy festive treat.

Prep Time5

Cook Time25

Setting Time:3

Total Time3 30

Course: Desserts, No Bake, No Bake Recipes

Cuisine: American

Keyword: Cadbury Creme Eggs, Chocolate, Desserts, Easter, Easter Recipes, Easy, Gluten Free Desserts, No Bake, No Bake Desserts, Simple

Servings:

Calories: 126kcal

Author: Eva Filer

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 prevent 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.
Slice with a sharp knife into as many pieces as desired.

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.
Use Low Heat: Chocolate can seize if overheated, so keep the steam gentle.
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.