Bite-size fudgey goodness topped with chocolate treats – what’s not to love? Get ready to swoon, because this salted Creme Egg fudge is unbelievable!
Try making your own fudge for the ultimate treat, then top it with some of the Easter Bunny’s favourite goodies. This Creme Egg fudge keeps well in an airtight tin, or makes a wonderful homemade gift. It’s also a great way to put all those Easter egg hunt finds to good use.
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Creme Egg Fudge Recipe
Serves 12
Ingredients:
- 5 Cadbury Creme Eggs or Dairyfine Eggjoyables
- 100g pack Mini Chocolate Eggs
- 200ml milk
- 200ml double cream
- 160g salted butter, cut into small chunks
- 700g granulated sugar
- 1 tsp sea salt
- 1 tsp instant coffee
Method:
1. Line an 18cm square cake tin with tin foil.
2. Put the milk, cream, butter, sugar, salt and coffee into a medium saucepan. Slowly heat to melt the sugar and butter, then cook for about 20 minutes. If using a sugar thermometer, heat until it reaches 115°C.
3. If you don’t have a thermometer, after 20 minutes the liquid should look thick, bubbly and a nutty brown colour. Test by dropping a small teaspoon of the mixture into cold water – if it forms a soft ball, it’s ready.
4. Remove from the heat and stir gently with a wooden spoon for a couple of minutes. Then, using a handheld electric mixer, beat on a low speed for 3–5 minutes.
5. The mixture should thicken and take on a matt finish rather than a glossy one. Unwrap the Creme Eggs and gently bash them into pieces.
6. Chop up the mini eggs. Gently fold both types of egg into the fudge. Pour into the prepared tin and allow to cool completely, then refrigerate for a few hours.
7. Cut into chunks and serve.
Recipe courtesy of Aldi.
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Will you be making this Creme Egg fudge? Leave a comment below and let us know – we’d love to hear from you!
FAQs
How long does Creme Egg fudge keep?
Stored in an airtight tin, this fudge keeps well for several days, making it ideal for batch-making ahead of Easter or packing up as a gift.
Can I use a different type of chocolate egg?
Yes – Cadbury Creme Eggs or Dairyfine Eggjoyables both work well, and you can swap the mini chocolate eggs for whatever similar-sized Easter chocolates you have on hand.
Do I need a sugar thermometer to make this fudge?
No. A thermometer makes it easier to judge the exact moment the mixture is ready (115°C), but the recipe also includes a simple cold-water test if you don’t have one.
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