Ingredients
Units
Scale
- 4 cups chocolate chips (semi- sweet chocolate chips/dark chocolate chips/white chocolate chips)
- 1 Can of of sweetened condensed milk
- 2 TBSP butter
- 1 TBSP corn syrup
- 4/6 Cadbury Creme Eggs
Instructions
- Start off by removing the outer foil and splitting the creme eggs. You’ll want to be careful when doing this, so we recommend adult supervision at all times. You can even crush them as well, use a rolling pin and press firmly down onto the creme egg. You will find it easier to do so if you gently warm the eggs in the microwave first. Note: you do not want melted chocolate, so 10 seconds in the microwave is more that sufficient.
- In the large mixing bowl, place the sweetened condensed milk and chocolate chips into the bowl. Now is the time to add the butter too.
- Melt the chocolate mixture in the microwave on the high setting in short 40 second intervals. Use your spatula to mix and scrape the bowl each time.
- Once it has all melted, the fudge mixture should be very thick when stirring and may start to come away from the sides of the bowl.
- This is the time to introduce the corn syrup. Mix until well combined.
- You can add some of the creme eggs if you want the fondant icing to seep throughout the fudge. Don’t worry if the creme eggs start to melt. This will add to the creamy texture and create beautiful swirls.
- Pour the fudge mixture into the prepared tin, hopefully you left enough of the parchment for it to be hanging over the sides.
- Using the spatula, press the fudge down into the pan so that it lays even and sprinkle pastel sprinkles.
- Squish the remaining Cadbury eggs into the fudge as and how you like. It doesn’t have to be perfect. We’ve chosen to use the remaining left over Mini Eggs from our last Easter fudge recipe.
- Let the fudge cool down completely.
- After it has been left to cool, you can place it into the fridge to set for a further 2/3 hours.
- Now using the parchment hanging over the sides of the baking tray, carefully lift the fudge out. Place it onto a cutting board.
- Cut and serve using a sharp knife into small one inch squares. You should get 64 pieces! (We’ve doubled this recipe as it serves as a gift).
- Place the fudge in the fridge in an airtight container for up to 2/3 weeks.
