This Easter Chocolate Creme Egg Fudge recipe is the perfect fun and festive treat to make this Spring! Not only is it quick and easy to make, but it doesn’t require a candy thermometer or any special equipment. That makes it a great option for those who are new to making candy. And with the delicious Cadbury Creme Eggs adorning the top, it’s sure to be a crowd pleaser this Easter!
Easter Chocolate Creme Egg Fudge
Easter is a time for family, fun… and of course, tasty treats! And what could be more perfect for the occasion than this festive Easter Chocolate Creme Egg Fudge?! Not only is it easy to make, but it’s downright delicious. With a creamy and chocolatey base, plus the mini fondant-filled creme eggs on top, this fudge is nothing short of spectacular!
Since it doesn’t require a candy thermometer or any special equipment, this is a great recipe for those who are new to candy making or short on time. Prep is quick–you can prepare this fudge in about 20 minutes or less. And, it’s a great make-ahead treat. So, if you’re making a lot for Easter dinner, this is a great recipe to prepare in advance.
Ingredients Needed for Easter Chocolate Creme Egg Fudge
- Unsalted butter: Using unsalted butter allows you to perfectly control the amount of salt in this fudge, ensuring it doesn’t end up too salty.
- Chocolate chips: High-quality chocolate makes a big difference in the taste of the fudge. Choose a brand that you like or a combination of a few kinds. Our personal favorite blend is a mixture of milk and dark chocolate, but feel free to experiment by adding in other types of chocolate such as semi-sweet or bitter-sweet. This recipe is also a great way to use up any leftover bags of chips you may have in your pantry. Don’t hesitate to throw together different combinations to create a unique and delicious flavor!
- Fine sea salt: A small amount of salt brings out the flavor of the chocolate, and balances out the sweetness of the fudge.
- Sweetened condensed milk: This ingredient adds sweetness and creaminess to the fudge. Be sure to use full-fat sweetened condensed milk, not evaporated milk; the two are not interchangeable. Skip the sugar-free or low-fat sweetened condensed milk for the same reason: neither will work the same!
- Pure vanilla extract: Vanilla adds depth of flavor to the fudge. Use high-quality vanilla extract for the best flavor.
- Mini Cadbury Creme Eggs: These chocolate eggs add a fun Spring twist to the fudge. Feel free to substitute with other mini Easter candies if you prefer or are unable to find the creme eggs.
- Optional: Mini chocolate chips: These can be added on top of the Easter Chocolate Creme Egg Fudge for some extra texture and chocolate flavor.
Trademark note: Cadbury Creme Eggs are a trademarked brand of the Cadbury Chocolate Company, a division of Netlé Foods. Ghirardelli and Guittard are brands of premium chocolate We respect these companies’ branding and refer to them this way because of their universally recognized products.
How To Make Easter Chocolate Creme Egg Fudge:
- Use high-quality chocolate: The flavor of the fudge will greatly depend on the quality of the chocolate you use. Using high-quality chocolate such as Ghirardelli or Guittard will deliver richer and more flavorful fudge.
- Line your pan: Make sure to line your pan with parchment paper or foil before pouring in the fudge mixture. This will prevent the fudge from sticking to the pan and make it easier to remove and cut into squares.
- Don’t overheat the fudge mixture: It’s important to heat the butter, chocolate chips, and sweetened condensed milk on the lowest heat setting to avoid scorching the mixture. Stir constantly and remove from heat as soon as everything is melted and combined.
- Add the eggs carefully: When pressing the Creme Eggs into the top of the fudge, space them evenly apart for a beautiful presentation.
- Chill completely: Easter Chocolate Creme Egg Fudge needs to chill until it’s completely firm, before cutting it into squares.
- Use a hot, sharp knife: Run your knife in hot water and dry it off before making quick cuts into the fudge. This will ensure clean and neat cuts.
Storage
Storing and Freezing Fudge
Storing Easter Chocolate Creme Egg Fudge properly is essential to maintain its texture and freshness. The best way to store fudge is in an airtight container in the refrigerator. Fudge can become dry if left out of the fridge for too long, so it’s important to store it in the fridge and enjoy it chilled.
When storing fudge, you can either leave it in one large piece or cut it into squares and store them individually. If you cut the fudge into smaller pieces, wrap each piece tightly in plastic wrap to ensure that it’s airtight. Then, place the wrapped pieces in a large airtight container or a zipper-top bag.
Refrigerated fudge can last up to a week. However, for the best taste and texture, it’s recommended to use the fudge within three days of making it. If you have leftover fudge that you’d like to keep for longer, you can freeze it for up to three months. To freeze fudge, wrap each piece individually in plastic wrap, and place them in a freezer-safe container or a zipper-top bag.
Variations
If you don’t love creme eggs, try the mini caramel eggs instead! Unable to find either? Use any chocolate egg-shaped Easter candy!
More Easter Treats:
- Easter Pretzels only three ingredients!
- Easter Treats with free printable bag toppers
- Carrot Cake with homemade cream cheese frosting
- Magic Bars with spring M&M’s
- Carrot Cake Cupcakes with cinnamon-cream cheese frosting
Easter Chocolate Creme Egg Fudge
Equipment
- 8x8 or 9x9-inch pan and parchment paper (or foil) (Note 1)
Ingredients
- 4 tablespoons unsalted butter
- 3 cups high-quality chocolate chips (Note 2)
- ¼ teaspoon fine sea salt
- 1 can (14 oz.) sweetened condensed milk (full-fat, NOT evaporated milk)
- 1 teaspoon pure vanilla extract
- 12 mini Cadbury Creme Eggs (or Cadbury Caramel Eggs) (Note 3)
- Optional: ¼ cup mini chocolate chips
Instructions
- PREP: Line pan with parchment paper (or foil), leaving an overhang for easy removal. Do not skip this step or you probably won't be able to get the fudge out looking very nice. Cut the butter into 1-tablespoon-sized pieces.
- CHOCOLATE EGGS: Unwrap the eggs and slice them in half with a sharp knife.
- COMBINE: In a thick-bottomed nonstick pan, heat the butter, chocolate chips, salt, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly, making sure to scrape the sides and bottom. Resist the urge to increase the heat-- your patience will pay off!
- ADD FLAVOR: As soon as the mixture is melted and smooth, remove the pan from heat. Stir in the vanilla extract; mix well.
- ADD CHOCOLATE EGGS: Transfer the mixture to the prepared pan. Spray a spatula with nonstick cooking spray and spread the fudge into one even layer with a smooth, even top. Press the chopped eggs into the top of the fudge spacing them evenly apart. IF desired, sprinkle on the mini chocolate chips and gently press them in. Cover tightly and refrigerate for six hours or until fudge is firm.
- SERVE: Remove fudge from the pan, using the parchment paper overhang. Cut the fudge with a hot, very sharp knife. (Run it under hot water, dry, and then make quick cuts.) I recommend cutting the fudge into small pieces -- it's rich!
- STORAGE: Fudge is best stored in an airtight container in the fridge and enjoyed cold. If it's left out of the fridge for long, the fudge becomes dry. Leftover fudge will stay fresh for up to two weeks in an airtight container in the fridge, but we like it best when eaten within three days.
- FREEZING: Cut the fudge into squares and wrap each piece individually in plastic wrap (as airtight as possible). Then place each wrapped piece in a large freezer bag. Seal, removing as much air as possible. If you don't wrap each piece individually, be sure to separate pieces with wax paper so they don't freeze and stick together. Thaw pieces in the fridge.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
