Creme Egg fudge

Soft, crumbly fudge couldn’t possibly be improved – or that’s what we thought until we sunk our teeth into one of these Creme Egg fudge cubes. These would make a lovely Easter gift for friends and family.

creme egg fudge


Prep time 15 mins
Cooking time 25 mins, plus cooling (6 hours)

300g caster sugar
300ml double cream
100g butter
75g dark chocolate, chopped into small pieces
1 tsp vanilla extract
3 Creme Eggs

1. Line a shallow baking tin 16cm x 24cm with baking parchment.

2. Put the sugar, cream and butter in a large pan and heat gently, stirring, until the sugar is dissolved. Make sure you don’t leave any sugar crystals on the sides of the pan as this will affect the texture of the fudge, so brush them down with a pastry brush if need be.

3. Turn up the heat and boil for 10-15 minutes, stirring regularly to ensure it doesn’t burn on the bottom of the pan, until the fudge reaches 115°C on a sugar thermometer.

4. Remove the pan from the heat and add the chocolate and vanilla extract. Beat well with a wooden spoon or hand held electric whisk for 5-10 minutes until it thickens and loses its shine.

5. Pour into the baking tin and leave to cool for about 15 mintes. Cut the Creme Eggs into pieces and lightly press into the top of the fudge then leave to cool completely.

6. Cut the creme egg fudge into 2.5cm squares.

Recipe extracted from the Cadbury Creme Egg Cookbook, £9.99, in stores nationwide