Fab Food 4 All

No more drab food, only fab food!

You are here: Home / Sweets/Chocolates / Creme Egg Chocolate Fudge

Creme Egg Chocolate Fudge

78 Comments

JUMP TO RECIPE

Creme Egg Chocolate Fudge is creamy soft fudge made with melted Creme Eggs and dark chocolate decorated with mini Creme Eggs and Mini Eggs!

Creme Egg Chocolate Fudge - Fab Food 4 All

Easter is nearly upon us so I felt had to do something fun and different from my previous Easter posts so I put my brain to work and came up with the idea of Creme Egg Chocolate Fudge!

This recipe might come in handy if you find your household with a glut of eggs and you just want to recycle them into something a bit different. Or maybe you’d like to impress a friend with a thoughtful Easter gift?

Creme Egg Chocolate Fudge - Fab Food 4 All

As a child we had all the usual Easter eggs that are still around today but my absolute favourite thing was a filled cardboard egg.

Mum would take me to the local sweet shop and I’d get to choose what treats I wanted in my egg (it’s actually in the background of the 1st picture above).

From behind the glass counter, the owner would place my individual choices into a paper bag (not like today’s self-service) and I think this made the ritual all the more special!

Easter was an extra exciting time for sweets and I remember things like foiled chocolate ladybirds with black paper feet, little foiled chicks, foil-wrapped chocolate eggs, speckled jelly eggs, fried eggs, and more.

Creme Egg Chocolate Fudge - Fab Food 4 All

Anyway, back to the Creme Egg Chocolate Fudge, not only are there mini Creme Eggs and mini eggs on top of it there are also Creme Eggs melted into it.

So if you know a Creme Egg fan then this is the fudge for them!

My kids and hubby are constantly sneaking a piece from the fridge when I’m not looking and I may have indulged in a few more pieces than I should myself!

Creme Egg Chocolate Fudge - Fab Food 4 All

What are your childhood Easter memories? Did you have a favourite Easter Egg?

Do let me know in the comments below! Oh and changing the subject completely, my blog turned 4 on Sunday so I’d just like to say thank you to all my readers, fellow supportive bloggers, and all the like-minded brands that I work with:-) Here’s to the next 4 years and beyond!

Here’s a video I put on Instagram of some of the fudge-making stages which you might find useful!

A video posted by Camilla (@fabfood4all) on


Creme Egg Chocolate Fudge - Fab Food 4 All

More Easter recipes using Creme Eggs or Mini Eggs

Creme Egg Chocolate Fudge - Fab Food 4 All

Do leave a comment and rating below when you make my Creme Egg Fudge. Plus if you’re on social media share a pic by tagging @FabFood4All as I love seeing my creations come to life!

Pin for later!

Creme Egg Chocolate Fudge Pinterest image.

Print Pin
5 from 14 votes
Save

Creme Egg Chocolate Fudge

Imagine creamy soft fudge with Creme Eggs melted into it along with dark chocolate decorated with mini Creme Eggs and Mini Eggs then you have my Creme Egg Chocolate Fudge!
Course Snack
Cuisine British
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 36
Author Camilla Hawkins

Ingredients

  • 450 g Granulated sugar
  • 150 g Unsalted butter
  • 150 mls Semi-skimmed milk
  • 50 g Golden syrup
  • 3 Cadbury Creme eggs chopped
  • 50 g Dark chocolate broken up
  • For decoration:
  • 1 Pack Cadbury Mini Creme Eggs
  • 2 handfuls of Mini Eggs I used Smarties ones

Instructions

  • Grease a 20 x 24.5cm tin with butter and line with a single sheet of baking paper allowing extra to hang over each end (which will act as handles for removing fudge).
  • Place the sugar, butter, milk, golden syrup and Creme Eggs into a heavy based saucepan.
  • Heat gently and stir until the sugar has completely dissolved (a whisk is useful).
  • Bring the mixture to the boil and then boil gently, stirring ocassionally, for 10 minutes or until it reaches “soft ball” stage of 116ºC (use a sugar thermometer)..
  • Remove the pan from the heat and set aside for 5 – 10 minutes.
  • Beat the mixture with a whisk until it starts to go thick and grainy.
  • Pour the fudge into the tin and even out with a plastic spatula if necessary.
  • Decorate by pushing the Creme Eggs and mini eggs into the surface.
  • Allow to cool.
  • Once cool remove the fudge from the tin and cut into bite sized pieces (I made 36 generous sized pieces).
  • Store in an airtight container in the fridge where it should keep for at least 2 weeks.

Sharing is caring!

Reader Interactions

Comments

  2. Emma Gough

    this looks very naughty and indulgent! Hence I’m going to make some to takeaway for our Easter break 😀

    Reply

  5. A S,Edinburgh

    I love the look of the texture of this. It’s the season for it again, too, I should try it!

    Reply

  7. Maya Russell

    Well I don’t have any mini eggs or creme eggs left over from Easter but this is a nice recipe!

    Reply

  11. Lindsey Stuart

    This looks absolutely amazing and super tasty! I really want to try and bake this
    Thankyou for sharing

    Reply

  15. allie @ Through Her Looking Glass

    How delicious is this fudge. I crave these mini eggs at this time of year!!! Great recipe.

    Reply

  18. Ickle Pickle

    This looks absolutely delicious – I love creme eggs. I would love to make some over Easter. Kaz x

    Reply

  22. Renna

    Omg…. I don’t like creme eggs, but, my mouth is watering at the thought that you used galaxy caramel eggs instead… I love fudge… Always have. Looks amazing.

    Reply

  26. Tamara

    I love food stories! Thanks for sharing about your childhood. My memories of Easter always included a pretty new dress, and a gigantic egg hunt with about 24 cousins that included real and artificial eggs… Families are too spread out for that now (sadly). Great post!

    Reply

  28. kate @veggie desserts

    Woah, these look amazing!! What a great treat. So stunning. My best Easter memories are of the big yellow fluffy chicken suit that my mum made for my sisters and I. My little sister won a Sony Walkman (I’m showing my age now) at a school fair wearing that suit!

    Reply

    • Camilla

      Thanks Kate. Wow, a Sony Walkman, that was a mega prize, I only had a Sanyo Walkman which was about a third of the price and a lot bigger, burgundy it was:-)

      Reply

  34. Katie Bryson

    Happy Blog Birthday Camilla! What a wonderfully indulgent recipe for the Easter hols – love it! I used to get so excited about Easter and the seemingly giant eggs with a little bag of treats inside. I’d make mine last for months, whereas my brother would eat his in one day!

    Reply

    • Camilla

      Thank you Katie. Yes I was the same, my eggs in boxes lasted a very long time and as I was an only child until I was 8 there was no-one to steal my booty:-)

      Reply

  35. Sarah

    Aw that’s so lovely that your mum used to take you down to the sweet shop to fill your egg. I love sweet shops, we have one here in Bangor,Co Down. it’s one of my favourite places to go to for a sugar hit and you get your sweets handed to you in a paper bag! It’s sad those type of shops are a dying breed – they are the best!

    Back to the fudge…love it and the mini eggs are so bright for Easter. At first glance I thought they were giant smarties, but woah – I didn’t know Smarties did mini eggs! My mum loves Smarties and I always get her a Smartie Easter egg (it comes with a tube of smarties – never seen one with mini eggs!) but I’m thinking she’d love these!

    Reply

    • Camilla

      Thank you Sarah, it is such a shame that these small independent sweet shops have struggled to survive and the personal service aspect is also dying out. Glad you have a traditional sweet shop local to you! Love that your mum is a Smarties fan – it’s a treat you never grow out of I have to admit:-)

      Reply

  38. Becca @ Amuse Your Bouche

    Oh Camilla. You’re determined to ruin my diet aren’t you 😉 This looks SO SO good. I love that you melted some Creme Eggs into the fudge as well as just placing them on top. Shared this everywhere so that perhaps I won’t be tempted to make it 😉

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating