Go Back
–+ servings
stack of creme egg fudge

Easy Creme Egg Fudge (3 Ingredients)

An easy Easter chocolate fudge recipe with just 3 ingredients.
No ratings yet
Print Pin
Prep Time: 10 minutes
Chill time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 30 squares
Calories: 179kcal

Ingredients

Instructions

  • Line an 8x8-inch tin with baking paper.
  • Cut 6 of the Creme Eggs into small chunks then cut the other 4 in half. Set aside for now.
  • Break the chocolate into pieces and add it to a heatproof bowl with the condensed milk.
  • Gently heat in a double boiler (or in 20-second bursts in the microwave) until the chocolate has melted and the mixture is thick and glossy.
  • Stir in the Creme Egg chunks then transfer the fudge mixture to your lined tin. Gently press it into place using a rubber spatula or the back of a spoon.
  • Top with the Creme Egg halves and gently press them in to help them stick.
  • Refrigerate for two hours until firm. Remove the fudge from the tin, cut into squares and enjoy.

Video

Notes

  • Store in an airtight container in the fridge for up to 2 weeks.

Nutrition

Serving: 1piece | Calories: 179kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 117mg | Fiber: 1g | Sugar: 22g