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Cadbury Egg Fudge

This decadent Easter treat combines smooth, creamy chocolate fudge with the iconic flavor of Cadbury Creme Eggs. With a rich chocolate base speckled with crushed mini Cadbury eggs and topped with halved Creme Eggs, this indulgent fudge perfectly captures the essence of Easter candy in a shareable dessert.

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Cadbury Egg Fudge - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Perfect Chocolate Melting:
Achieve silky smooth consistency without overheating or seizing.
Strategic Egg Placement:
Create a visually balanced arrangement of Creme Egg halves for presentation impact.
Optimal Cooling Process:
Timing the refrigeration perfectly for ideal fudge texture.
Precision Cutting Technique:
Master the art of clean slices through soft creme eggs and firm fudge.
Cadbury Egg Fudge - secondary view

How to Make Cadbury Egg Fudge

Perfect Chocolate Melting
Achieve silky smooth consistency without overheating or seizing.
Strategic Egg Placement
Create a visually balanced arrangement of Creme Egg halves for presentation impact.
Optimal Cooling Process
Timing the refrigeration perfectly for ideal fudge texture.
Precision Cutting Technique
Master the art of clean slices through soft creme eggs and firm fudge.
Baking Tips
For smoother cutting, allow the fudge to sit at room temperature for 10 minutes before slicing.
Cut the Cadbury Creme Eggs when they're cold for cleaner halves.
For a white chocolate variation, substitute white chocolate chips for semi-sweet and add 1/4 teaspoon of almond extract.
To enhance the Easter theme, create a marbled effect by swirling 1/4 cup of melted white chocolate tinted with pastel food coloring through the top of the fudge.
For a firmer fudge, add 1/4 cup of finely chopped cocoa butter to the mixture.
Make ahead and freeze for up to 3 months; thaw overnight in the refrigerator before serving.
For an adult version, add 1 tablespoon of orange liqueur or rum to the fudge mixture.
Cadbury Egg Fudge - tertiary view

Cadbury Egg Fudge

This decadent Easter treat combines smooth, creamy chocolate fudge with the iconic flavor of Cadbury Creme Eggs. With a rich chocolate base speckled with crushed mini Cadbury eggs and topped with halved Creme Eggs, this indulgent fudge perfectly captures the essence of Easter candy in a shareable dessert.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
5 Minutes
Total Time
3H20 Minutes
Chef
JUE
Category
Dessert, Candy
Difficulty
Easy
Cuisine
Easter, Holiday
Yield
16 pieces
Dietary
Vegetarian
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0% Complete

Ingredients

Custard Cream
01
For the fudge base:
02
3 cups (18 oz) semi-sweet chocolate chips
03
1 can (14 oz) sweetened condensed milk
04
2 tablespoons unsalted butter
05
1/4 teaspoon salt
06
1 teaspoon vanilla extract
07
1 cup mini Cadbury eggs, lightly crushed
08
For the topping:
09
8-10 Cadbury Creme Eggs, halved
10
1/4 cup pastel-colored sprinkles (optional)
11
Additional equipment:
12
8×8 inch baking pan
13
Parchment paper
14
Sharp knife for cutting eggs

Instructions

01
Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
02
Place mini Cadbury eggs in a sealed plastic bag and gently crush with a rolling pin, leaving some larger chunks for texture. Set aside.
03
In a large microwave-safe bowl, combine chocolate chips, sweetened condensed milk, butter, and salt.
04
Microwave in 30-second intervals, stirring well between each, until completely melted and smooth (about 1-2 minutes total). Be careful not to overheat.
05
Stir in vanilla extract until well combined.
06
Add 3/4 of the crushed mini Cadbury eggs to the chocolate mixture, stirring gently to distribute throughout the fudge but not completely melting the candy.
07
Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Smooth the top.
08
Carefully cut the Cadbury Creme Eggs in half with a sharp knife. Work slowly to avoid crushing them.
09
While the fudge is still soft, arrange the halved Cadbury Creme Eggs on top, pressing them lightly into the surface. Sprinkle the remaining crushed mini eggs and optional sprinkles between the Creme Egg halves.
10
Refrigerate for at least 3 hours or until firm.
11
Once set, lift the fudge out of the pan using the parchment paper overhang and place on a cutting board.
12
With a sharp knife, cut into 16 squares, wiping the knife clean between cuts. For cleanest cuts, dip the knife in hot water and dry before each cut.
13
Store in an airtight container in the refrigerator for up to 2 weeks.