It’s that time of year; Easter is just around the corner and those iconic chocolate eggs have been calling to me from the shelves for weeks. I’ve seen them incorporated into lots of Easter recipes, but this Cadbury Egg Fudge is what I’ve been loving lately.
Fudge is a staple dessert for countless holidays. It general requires minimal ingredients and is pretty easy to make. You don’t even need a sugar thermometer to make this one.
I always have plenty of creme eggs that don’t end up in the kids’ Easter baskets, so the only logical thing to do with them is to make an easy Easter fudge recipe.
Make the perfect fudge for Easter by whipping up this Cadbury Egg Fudge. A chocolate and white almond layer include pieces of Cadbury Creme Eggs and Cadbury mini eggs for a decadent and festive Easter recipe.
Table of Contents
- Dark chocolate chips – If you don’t like a really robust flavor, feel free to use semisweet chocolate chips or even milk chocolate chips if you prefer.
- White chocolate chips – This will provide the base for our white layer. We also add some almond extract to balance out the sweet and add to the flavor profile.
- Frosting – This isn’t going on top of the fudge like you may think. We actually mix a chocolate frosting into the melted chocolate and white frosting into the melted white chocolate. It helps make our fudge less hard and more chewy.
- Cadbury Mini Eggs – These are going right on top of our Cadbury egg fudge to make it festive looking and also give a nice crunch.
- Cadbury Creme Eggs – These eggs go in between each layer of chocolate fudge.
- Almond extract – We add a bit of almond extract to the white layer of this fudge to give it another flavor. It pairs well with both the chocolate and the creme eggs.
- Sprinkles – I prefer to use pastel sprinkles because they match the color of the cadbury eggs. But feel free to use any fun Easter sprinkles you’d like to and measure with your heart. As my 4-year-old says, sprinkles make everything better!
How to Make Cadbury Egg Fudge
- Prepare pan. Line a pan with parchment paper, making sure to leave an overhang over the sides of the pan. This allows the fudge to easily release from the pan, as well as make it easy for you to get out of the pan.
- Crush eggs. This is a great way to get the kids involved in the kitchen. Place the mini eggs in a baggie and seal it closed. Smash them into small chunks using a rolling pin, or something similar. Unwrap your mini creme eggs and slice them into chunks.
- Melt chocolate. Place the chocolate chips and white chocolate chips in a small microwave-safe bowls and microwave in short intervals, stopping to stir in between each. Once the chocolate is smooth and creamy when stirred, you’re good to finish your cadbury egg fudge.
- Melt frostings. Remove the lid and foil from each frosting and microwave until completely liquified. Then add the almond extract to the white frosting.
- Combine. Add the chocolate frosting to the bowl with the melted chocolate chips and the white frosting to the bowl with the melted white chocolate chips.
- Pour chocolate layer. Pour the chocolate mixture into the prepared pan and tap the pan to make it even out. Then cover the top of this layer with the cut pieces of Cadbury Creme Eggs.
- Pour white layer. Then pour the white chocolate mixture over the top of the chocolate layer and spread even. Tap the pan on the counter to level.
- Swirl. Using a butter knife, randomly run it through the fudge in a squiggly pattern. This doesn’t need to be perfect, you’re just mixing the layers just slightly. Top this layer with the crushed mini eggs and the Easter sprinkles.
- Chill. Place in the fridge for 3 hours or until set, then cut into squares and enjoy!
Cadbury Egg Fudge Tips and Tricks
- You’ll want to move quickly when doing the melting and pouring steps. If you can’t move quickly, have someone randomly stirring the bowls to keep them smooth. If not, they’ll get clumpy and make for an ugly fudge. It will still taste delicious though.
- Do not add the almond extract straight to the chocolate mixture. This will seize the chocolate and make it impossible to use. You’ll have to start over.
- The chocolate will start to seize just slightly when you add the white frosting to it. That’s ok, this is normal. Keep vigorously stirring it and it will smooth out. If it doesn’t, reheat in the microwave for a few seconds.
- Be sure to not cut your Cadbury Creme Eggs too big. It will make it difficult to cut the cadbury egg fudge later on.
- After I’ve put the last toppings on, I like to lightly press down on all of it with my hand so the toppings really sit into the fudge.
Storage and Freezing
This fudge will keep in the fridge or freezer for quite a while in an airtight container.
However, if consuming after storing in the freezer, you’ll want to let it set out and thaw a bit before biting into it. This mini egg fudge is best enjoyed at room temperature.
More fun Easter recipes:
Cadbury Egg Fudge
- 1 ½ cups dark chocolate chips
- 1 ½ cups white chocolate chips
- 16 ounces chocolate frosting
- 16 ounces white frosting
- ¼ cup mini Cadbury Eggs , roughly chopped
- 3 large Cadbury Creme Eggs
- 1 teaspoon almond extract
- Easter nonpareils sprinkles
- Line an 8×8 or 9×9 pan with parchment paper, making sure to leave an overhang so you can use it as a sling. Set aside.
- Break the large creme eggs into large pieces, trying to ladle the creme in the chocolate pieces.
- Place the chocolate chips and white chocolate chips in separate microwave-safe bowls. Individually microwave for 90 seconds to 2 minutes, stopping to stir every 30 seconds so the chips. Do not let them burn or get too dry. When chocolate is smooth and shiny, set aside.
- Microwave each tub of frosting on high for 1 minute. Stir the frosting until smooth and melted.
- Add the almond extract to the white frosting and stir until thoroughly combined.
- Combine the chocolate frosting with the melted chocolate chips and the white frosting with the melted white chocolate chips. Stir well.
- Pour the chocolate mixture into the prepared pan and tap to spread it out. Sprinkle the larger Cadbury creme eggs (with creme) into the tacky chocolate.
- Pour the white chocolate mixture over the top of the chocolate layer and tap to spread. Use a butter knife or skewer to swirl the fudge and Cadbury creme.
- While the white chocolate layer is still tacky sprinkle with the crushed mini eggs and the Easter sprinkles. Measure the sprinkles with your heart.
- Place uncovered in the refrigerator for 3 hours or until set. Cut into 1-inch squares.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.