Easter fudge

Easter fudge

Easter fudge

Difficulty: Easy

Time: 30 minutes plus 2 hours chilling

Serves: 36+ pieces

We’ve made fudge a few times recently (check out our recipe for slow cooker fudge), but when I saw a recipe for cream egg fudge from Asda Good Living I couldn’t resist. I also wanted to see how to make fudge without using our slow cooker which has so far worked really well for us, but does take a wee while to make.

This Easter fudge recipe is divine – soft, chocolaty fudge topped with cream eggs and mini eggs, it really does make the perfect Easter indulgence.



 

Ingredients

 700g chocolate, we used a mixture of milk and dark.
A large knob of butter
1 can (395g) sweetened condensed milk
4 Cadbury’s Cream Eggs
Small packet of mini eggs

Method

 Break the chocolate up

Get your children to help you break up the chocolate into small pieces and put them into a heatproof bowl.

Add the remaining ingredients

Get your kids to help you add the butter and condensed milk to your bowl.

 

Give everything a good mix.

Cook the Easter fudge

Using a double boiler (a pot of simmering water with a bowl placed on top, making sure the bowl doesn’t touch the water).

Leave the fudge to cook on a low heat until it has fully melted, getting your little one to help your stir it.

Leave the fudge to set

Line an 8 inch baking tray with baking paper. You can use a larger or smaller tin if you want thicker or thinner fudge. Pour the fudge in and press down with the back of a spatula.

Decorate your Easter fudge

Using a sharp knife (this step is for grownups) chop the cream eggs in to rough quarters and half the mini eggs. If you’ve got very little kids who want to help, get them to unwrap each of the cream eggs for you.

Get your little ones to help arrange the eggs on top off the fudge.

Put the fudge in the fridge for a few hours until it has set.

Cut into small squares and enjoy.

Easter fudge
Print Recipe
5 from 2 votes

Easter fudge

This Easter fudge recipe is divine – soft, chocolatey fudge topped with cream eggs and mini eggs, it really does make the perfect Easter indulgence.
Prep Time30 mins
chilling time2 hrs
Total Time30 mins
Course: Dessert
Cuisine: British
Keyword: chocolate, easter
Servings: 36
Author: cookingwithmykids

Ingredients

  • 700 g chocolate we used a mixture of milk and dark.
  • A large knob of butter
  • 1 395g can sweetened condensed milk
  • 4 Cream eggs
  • Small packet of mini eggs

Instructions

Add everything to a heat proof bowl

  • Break the chocolate up into small pieces and put them into a heatproof bowl.
  • Add the butter and condensed milk to your bowl.

Cook the Easter fudge

  • Using a double boiler (a pot of simmering water with a bowl placed on top, making sure the bowl doesn’t touch the water)
  • Leave the fudge to cook on a low heat until it has fully melted, stirring it occaisionally.

Leave the fudge to set

  • Line an 8 inch baking tray with baking paper. You can use a larger or smaller tin if you want thicker or thinner fudge. Pour the fudge in and press down with the back of a spatula.

Decorate your fudge

  • Using a sharp knife chop the cream eggs in to rough quarters and half the mini eggs. Arrange the eggs on top off the fudge.
  • Put the fudge in the fridge for a few hours until it has set.
  • Cut into small squares and enjoy.

easter chick biscuits easter cookie bar Easter cookies

 

This recipe has been shared with #baking crumbs with Jo’s kitchen larder and apply to faceblog

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13 Comments


  1. Big wowsers!! That fudge is incredible. How many chocolate eggs? I bet they had an absolute ball especially pushing in the chopped up creme eggs. Loving your Easter Chick biscuits too. Genius. Thank you for bringing your fudge to #BakingCrumbs.

  2. OMG this looks amazing! Perhaps something to do with all the eggs after easter?…

    Thanks for sharing with #coolmumclub (If only we could literally share this at #coolmumclub!)

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