So there I was—elbows deep in a bowl of melting chocolate—when I had one of those wild, sugar-laced ideas you only get at 2am during Easter week. You know the ones. You’re supposed to be cleaning up, but instead you’re holding a Cadbury Creme Egg like it’s a relic from some sacred chocolatier temple. And then it hits you. What if… what if we turned this into fudge?
Not just any fudge, though. A velvet-soft, rich block of dark-meets-milk chocolate, swirled with that iconic gooey creme center, and studded with pockets of sticky, absurd indulgence. That’s Cadbury Egg Fudge. It’s not elegant. It’s not subtle. It’s pure, unapologetic holiday hedonism.
But don’t let the playful vibe fool ya—this is a deeply technical sweet. The kind of treat that requires a surgeon’s touch with temperature and texture. One wrong move and you’ve got gritty, grainy, split sugar paste. One right move? You’ve got a melt-in-your-mouth marvel.
Let’s dig in, chefs.
What Is Cadbury Egg Fudge (And Why It’s Wildly Special)
Cadbury Egg Fudge is exactly what it sounds like—a decadent chocolate fudge base, usually dark or semi-sweet, loaded with chopped Cadbury Creme Eggs. Some folks swirl in the gooey fondant centers. Others layer them whole. There’s no gospel here.
But here’s what makes it stand out: that fondant center. The texture. The balance of salty-sweet. And the fact that you’re working with a product that wasn’t exactly designed to be cooked. Creme Eggs are temperamental. Their shells warp. Their filling melts and bubbles like molten gold.
So yeah—it’s a candy-making daredevil act. And I love it.
Ingredients & Substitutions
For the Base Fudge:
- 2½ cups semi-sweet chocolate chips (60–70% cocoa works lovely)
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp unsalted butter (room temp, not cold—not fridge-hardened, ever)
- 1 tsp vanilla extract
- Pinch of sea salt (cuts the sweet like a pro)
Add-ins & Toppings:
- 8 Cadbury Creme Eggs (chop 4, leave 4 halved for garnish)
- Optional: ½ cup mini marshmallows (for chew, nostalgia, chaos)
- Optional: crushed pretzels or roasted nuts (if you like a bit of bite)
Ingredient Notes & Smart Swaps
- Chocolate: Avoid milk chocolate as your base—it’s too sweet with the Eggs. You need contrast. Bitterness. A little grown-up depth.
- Butter: Salted butter can be used if that’s all you’ve got—just skip the pinch of salt at the end.
- Vegan/Dairy-Free? Use dairy-free condensed coconut milk and your favorite vegan chocolate. Creme Eggs are not vegan, but there are knockoff versions from brands like Moo-Free or No Whey! Foods.
- No Cadbury eggs in your region? Any fondant-filled chocolate will do—just watch for sweetness overload.
Step-by-Step Instructions (With Insider Tips)
1. Prep the battlefield
Line an 8×8 inch baking dish with parchment paper. Let the paper hang over the sides like little fudge handles—makes life easier later.
Chop 4 of your Cadbury Eggs into rough chunks. Halve the others cleanly. Pop ‘em in the fridge for 10 mins. Cold eggs melt slower. Controlled chaos.
2. Melt with caution
In a heavy-bottom saucepan over low heat (no blazing infernos, please), combine:
- chocolate chips
- condensed milk
- butter
Stir constantly. No multitasking. Sugar burns fast, and once it seizes, game over. When silky smooth, remove from heat.
Add vanilla. Stir. Salt. Stir.
3. Fold in the madness
Quickly, while it’s still warm, gently fold in the chopped Creme Eggs. You want them streaked—not dissolved. Like marbling, not melting.
Pro tip: If you want dramatic goo swirls, slice open a cold Creme Egg and drag the fondant across the top once it’s in the pan. Use a chopstick. Or a skewer. Or your pinky if no one’s watching.
4. Pour and press
Pour the fudge into your prepped pan. It’ll be thick like wet clay.
Press in your halved Creme Eggs face-up. Don’t bury them. They’re the stars of the show.
Optional extra: Scatter marshmallows, crushed nuts, or pretzels on top. For crunch. For contrast. For chaos.
5. Chill, chill, chill
Fridge it for at least 3–4 hours. Overnight if you can resist. Don’t freeze it—it changes the texture and gives the fondant a weird chew.
Once firm, lift the slab using your parchment handles. Cut into squares. Wipe the knife between cuts if you want sharp lines. Or don’t. Let the mess be part of the vibe.
Cooking Techniques & Chocolate Science
Let’s get nerdy for a sec.
Fudge is all about crystal control. Chocolate and sugar want to crystallize into gritty shards if the heat’s too high or the liquid ratio’s off. The condensed milk here is your buffer. It stabilizes the texture with its high sugar content and milk solids.
You’re not technically tempering, but you’re still working in the realm of emulsification and fat dispersion. That’s why low heat and constant stirring matter. Let the fats and sugars bind, don’t rush ‘em.
Also, Creme Eggs are delicate. That fondant is an emulsion of sugar and glucose syrup—heat can separate it. Ever seen one ooze into a weird, clear puddle? That’s sugar breaking down. Keep things cool. Work fast.
Tools of the trade:
- Heavy-bottom saucepan – prevents hotspots
- Silicone spatula – gets every last drop
- Sharp knife – for clean cuts
- Offset spatula – optional but lovely for smoothing the top
Serving & Pairing Suggestions
Okay. You’ve got this glorious slab of chocolate lava fudge with yellow fondant streaks running through it like some sugary geode.
Now what?
Serve small. This stuff’s rich. Like billionaire-rich. A 1-inch square is plenty.
Plate it with:
- A dollop of whipped cream (cuts the density)
- A hot espresso (bitterness balances sweet)
- Crumbled shortbread (adds buttery crunch)
- A scoop of tart frozen yogurt (contrast again—see a pattern?)
If you’re going extra-fancy, hit the top with a dusting of edible gold or smoked sea salt. Or torch the marshmallows if you added ‘em. Why not?
Why This Works (The Technique Breakdown)
- The condensed milk prevents crystallization. No grainy fudge here.
- Semi-sweet chocolate gives structure without overwhelming sweetness.
- Creme Eggs add textural and visual drama—ooze, chew, snap.
- Cold mix-ins prevent melting—preserving contrast.
- Salt = balance. Always.
You’re not just making candy. You’re constructing a sugar symphony. Each bite should have bass (chocolate), mid (fondant), and treble (whatever toppings you tossed in).
Variations
- Peanut Butter Version: Swirl in ¼ cup of warmed peanut butter right before pouring into the pan.
- Boozy Fudge: Add 1 tbsp of Bailey’s or Kahlúa. Chocolate loves booze.
- Salty Pretzel Crust: Press crushed pretzels into the base before pouring the fudge over.
- Dark & Dirty: Use 85% chocolate and add chopped candied orange peel.
Final Thoughts
Cadbury Egg Fudge isn’t elegant. It’s not refined. But it’s got heart. And it’s ridiculously fun to make.
There’s something gleeful about slicing into that glossy slab and seeing bright yellow fondant ooze out like some mischievous secret. It’s a celebration of excess. A technical challenge disguised in sugar. And a cheeky way to use up leftover Easter loot—if that’s even a real problem.
Master the base, then riff forever. That’s the chef’s way.
FAQs
1. Can I freeze Cadbury Egg Fudge?
Technically yes, but not ideal. The fondant centers get weird and gritty after thawing. Stick to refrigeration.
2. Why did my fudge turn grainy?
You likely overheated the chocolate or didn’t stir enough. Always melt low and slow. Stir like your life depends on it.
3. Can I use whole milk instead of condensed milk?
Nope. Totally different beast. You need the sugar and thickness from the condensed milk to bind the fudge.
4. Can I use white chocolate?
Sure—but it’s sweeter and softer. Offset with a pinch more salt or a citrus zest to balance.
5. Are there dairy-free alternatives for Creme Eggs?
A few indie brands offer vegan fondant eggs. Or make your own! Google “homemade vegan fondant eggs”—it’s a ride.
