Creme Egg Fudge

There are a few factors that went into making this recipe. Having leftover Easter candy or buying discounted Easter candy, as well as wanting to make such an indulgent treat. I recommend using dark chocolate as it takes a bit of the sweetness edge off and what better way to use the multitude of candy on shop shelves.    

Cadbury Creme Egg Fudge

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400g milk or dark chocolate

1 can of condensed milk

7-8 regular sized Cadbury Creme Eggs, sliced into pieces

3 tablespoons icing sugar

a few drops of water

Line a 8x8 square baking tin with parchment paper. 

Unwrap the Cadbury creme eggs and with a sharp knife, serrated or not, slice into pieces. Placing some of the creme egg pieces in the bottom of the prepared baking tin, the remainder will be used later. Set aside. 

In a large sauce pan combine the condensed milk and chocolate over medium heat. Stir constantly to ensure that the fudge does not stick to the bottom of the sauce pan and that the ingredients are well blended. 

Take off the heat, allowing to cool for a minute, and pour the fudge mixture into the prepared baking tin. Spreading evenly. Once smooth on top, place the remaining pieces of the creme eggs on top of the fudge, gently pressing them down. Mix the icing sugar and water together to form a runny drizzle and drizzle over the top of the fudge. Cover and place in the refrigerator for... 6 hours or overnight for the fudge to set.

Once set, cut into squares and serve.     

Notes: I had over 400 grams of dark chocolate. I could have made another drizzle icing adding yellow food colouring however I opted to keep it simple with just the white drizzle icing. You may use mini Cadbury Creme Eggs, I would slice them in half.