Fudge. Just the name itself makes my taste buds tingle. But fudge combined with Creme Eggs……now that’s enough to send me over the edge with dizziness. Creme Egg Fudge – yum! You see I love creme eggs. As a kid I can remember casing our corner shop for the first delivery of Cadbury Creme Eggs. It was survival of the fittest in the stampede to purchase the first one. Anyone remember Gladiators? The ITV variety not the Russell Crowe one? Anyway the race to the till was reminiscent of taking part in The Eliminator, just with a lot less Lycra. (For those readers born pre-1985 you need to Google it).
Here’s some pub quiz trivia for you. Did you know that Cadbury Creme Eggs are only available from New Year’s Day till Easter? And yet over 200 million Cadbury Creme Eggs are sold in the UK every year. 200 million!! To put that in to perspective there are approx 66m of us living on this small island. That’s an awful lot of fellow Creme Egg enthusiasts.
There are so many lovely recipes you can make where you can add a Creme Egg or two as an ingredient. My favourite are Creme Egg Brownies. The ones I make are unbelievably gooey. Then there are Creme Egg Cookies, Creme Egg Cheesecake, Creme Egg Muffins…you get the picture. But with Easter coming up I thought I would make another batch of yummy Creme Egg fudge.
Yummy Creme Egg Fudge Recipe
This recipe is definitely for the very sweet-toothed. It is rich, creamy, and decadent. A complete Creme Egg lovers dream.
What you will need:
- Muscles! Seriously, this recipe takes some stirring.
- A timer/clock
- A sugar thermometer – I didn’t use one but they are handy so that you know the fudge has been boiled to the right temperature
- Use a heavy bottomed pan
- Jug of cold water
Also, here’s a top tip for you – Get ultra organised and have everything to hand and as you won’t be moving far for 25 minutes or so.
Yummy Creme Egg Fudge
- 397 g Condensed Milk
- 150 ml Milk
- 450 g Demerera Sugar
- 115 g Butter (unsalted)
- 5 Creme Eggs
- 20 Mini Eggs
Chop the butter up in to small pieces
Put the condensed milk, milk, butter, and sugar in to a pan. Melt slowly and then bring to the boil and simmer for 15 minutes.
Remove from the heat and beat for 10 minutes. You will see it starting to get thicker. You can check the consistency by dropping a little bit in to the jug of cold water. It will form in to fudge and sink to the bottom.
When it is at the right consistency, pour the mixture in to a greased and lined baking tray (18 x 18cm).
Smash up the Creme Eggs (not too much), and mix them in to the fudge.
Place mini eggs on top to decorate.
Leave to cool for a few hours and then cut in to bite size pieces.
I suggested 20 mini eggs as I cut mine in to 20 pieces.
Instead of buying Easter Eggs this year why not make a batch of fudge, cut it up in to small pieces, bag it, and hand out as a gift? An ideal inexpensive thoughtful gift idea.