Easy Creme Egg Fudge (3 Ingredients)

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This easy Creme Egg fudge is made with just 3 ingredients and is super easy to make. It's rich and chocolatey and packed full of Cadbury Creme Egg pieces. It's great for Easter and Springtime but can be enjoyed all year round!

pieces of creme egg fudge stacked on top of one another on a plate

I'm of the opinion that Creme Eggs are not just for Easter and should be enjoyed all year round! Whether you eat yours with a spoon or with the light off (lol, anyone else remember that advert?), they can be added to all kinds of sweet treats. And what better way to kickstart my Creme Egg dessert selection than with some delicious Creme Egg fudge?

This fudge is so easy to make and involves just a few simple steps. It can be made over the stove or in the microwave so it's perfect for beginners. Whether you're looking for a quick Easter dessert to share with friends or a sweet treat to take to a party, this is the recipe for you!

Ingredients

Here's everything you'll need to make this recipe...

Milk chocolate: Any kind of milk chocolate will be fine for this recipe. If you prefer your desserts a little less sweet, you can use equal amounts of semi-sweet chocolate or dark chocolate instead. I tend to use whatever chocolate is cheapest and this recipe has never failed me yet.
Condensed milk: You'll need 1 397g tin (14oz) of condensed milk for this recipe. Make sure to use condensed milk, not evaporated milk. They are not the same thing and the latter will not work.
Cadbury Creme Eggs: The star of the show! I used regular Creme Eggs but you can use the white ones or even mini ones if you prefer. You'll need 10 in total to get a good dose of Easter flavour in each bite.

And that's it- I told you it was easy! You can add more toppings or mix-ins such as Creme Egg bar pieces or sprinkles if you want to be extra fancy, but I find that these 3 ingredients alone do the job perfectly.

squares of creme egg fudge with fondant centre showing

Equipment

8x8-inch square tin: When it comes to fudge, this size of tin is perfect. It gives a good height, and it allows you to get up to 30 decent-sized servings. If you don't have an 8x8-inch tin, you can use my cake pan converter tool to adjust the recipe to fit your tin.
Baking paper: If you want to prevent your mixture from sticking to the tin, always line it with baking paper first. Leaving a little bit hanging over the edges makes removal super easy once the fudge has set.
Heatproof bowl: A heatproof bowl is important so that it doesn't crack or melt when you're heating the ingredients. My favourite types to use are Pyrex glass bowls or stainless steel. Just make sure they're marked as microwave/heat safe.
Saucepan: You'll only need a saucepan if you're using a double boiler (or you can melt the ingredients directly in the saucepan if you want, but make sure to keep the heat very low). You'll need to make sure that the saucepan is slightly smaller than your bowl so that the bowl can sit comfortably on top without touching the water.
Wooden spoon: A wooden spoon is great for mixing the Creme Eggs into the fudge and it also does a better job than a metal spoon for transferring the fudge into the tin.
Rubber spatula: It took me quite a while to realise this but a silicone or rubber spatula is the secret weapon for spreading the fudge in the tin! It won't stick to the fudge (unlike wooden and metal spoons) and makes pressing it in a lot easier.
Sharp knife: And of course, to cut the fudge into pieces when it's set, you'll need a sharp knife.

How to make Cadbury Creme Egg Fudge

Step 1: Line an 8-inch square baking tin with baking or parchment paper. I like to do this in advance to save fiddling around once the fudge is cooked.

Step 2: Cut 6 Creme Eggs into small pieces, and cut another 4 Creme Eggs in half. Set aside for now.

Step 3: To a large heatproof bowl, add 450g of milk chocolate and one tin (397g) of sweetened condensed milk.

Step 4: Gently heat the ingredients in a double boiler, stirring every so often until the chocolate has melted. The mixture should look thick and glossy.

Step 5: Remove from the heat. Take the 6 Creme Eggs that you cut into small pieces and add them to the fudge. Mix well.

Step 6: Transfer the fudge to your lined tin and use a rubber spatula to press it neatly into place.

Step 7: While the mixture is still wet, add the Creme Egg halves on top. Use your hands to gently press them down to help them stick.

Step 8: Refrigerate your fudge for 2 hours until it's firm to the touch. Once it's set, remove it from the tin and peel off the baking paper. Then just cut it into squares and enjoy!

Top tips

To cut the Creme Eggs in half cleanly, warm your knife and press down gently rather than 'sawing'. You can warm your knife by running it under boiling water then drying it.
Work quickly because the fudge will start setting soon after removing it from the heat.
Milk chocolate can be swapped for an equal amount of dark, white or semi-sweet chocolate.
Using a rubber or silicone spatula will make patting the fudge into place in the tin a lot easier than using a wooden or metal spoon.
If your fudge won't set, check out my post here for troubleshooting tips: Why Won't My Condensed Milk Fudge Set?

FAQs

How long will Creme Egg fudge last?

If you store it correctly, in the fridge in an airtight container, this fudge can last for up to 2 weeks.

Can I freeze it?

Yes, for up to 2 months. You can pop the squares into an airtight container or freeze them on a baking tray until solid, then transfer them to a freezer bag. You can also freeze the entire slab wrapped in cling film. When you're ready to eat it, defrost in the fridge or at room temperature. Do not refreeze.

More Easter desserts:

I hope you like this Creme Egg fudge as much as I do. If you make it at home, please leave a comment to let us know how it goes. Enjoy!