Creme Egg Chocolate Fudge
User Reviews
5
Creme Egg Chocolate Fudge
Description
Creme Egg Chocolate Fudge is made by dissolving sugar in a mixture of butter, milk, and golden syrup heated gently until all components are fully combined. Chopped Cadbury Creme Eggs add a distinctive candy flavor and texture to the base. The mixture is boiled to the soft ball stage, then beaten until it thickens and becomes grainy, signaling readiness for setting. Dark chocolate adds richness and slight bitterness that balances the fudge's sweetness. Once poured into a prepared tin, the fudge is decorated with mini Creme Eggs and other mini chocolate eggs pressed into the surface prior to cooling.
When set, the fudge is firm enough to cut into sizable bite pieces, offering a smooth and indulgent treat with pockets of gooey candy. This dessert is a seasonal favorite, often enjoyed during festive occasions. It pairs well with tea or coffee or can be gifted in boxes.
Store the fudge in an airtight container in the refrigerator to maintain freshness, where it will keep well for several weeks. Cutting the fudge while fully cooled ensures clean pieces and ease of serving.
Ingredients
- 450 g granulated sugar
- 150 g butter unsalted
- 150 milk semi-skimmed
- 50 g golden syrup
- 3 Cadbury Creme Eggs chopped
- 50 g dark chocolate broken up
- For decoration:
- 1 mini creme eggs Cadbury brand
- 2 mini eggs I used Smarties ones, handfuls
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.
User Reviews
Overall Rating
5
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