Creme Egg Chocolate Fudge
User Reviews
5.0
42 reviews
Excellent
Creme Egg Chocolate Fudge
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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!
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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
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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.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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