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I’m always going a million different directions before Easter – Spring is such a busy time in our house always – but I always like to make fun desserts for Easter. This super simple Cadbury Egg Fudge is a huge hit at my house – it is simple to whip up and packed with sugary Cadbury Egg flavor with a classic fudge taste!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
How to Make Cadbury Egg Fudge
Easy, festive Easter Cadbury Creme Egg Fudge is super simple to make – this no-bake recipe is the perfect fun and festive dessert!
Easter Fudge Ingredients:
To make this recipe, we will need the following ingredients:
- 3 cups semisweet chocolate chips – Rich, chocolatey base with balanced sweetness.
- 1 (14 oz) can sweetened condensed milk – Sweetens and creates a smooth, creamy texture.
- 3 tbsp salted butter – Adds richness and a hint of salt to balance the sweetness.
- 1/3 cup finely chopped almonds (optional) – Adds crunch and nuttiness for texture contrast.
- 1 tsp pure vanilla extract – Enhances and deepens the overall flavor.
- 6–8 Cadbury Creme Eggs – Sweet, gooey, festive topping that makes this fudge perfect for Easter.
Easter Fudge Process:
Once you’ve gathered your ingredients, we will use the following method:
Prep
Prepare a small square pan (8 x 8 or similar size) by lining it with parchment paper (aluminum foil). Spray with non-stick spray.
Chop Almonds, and cut Cadbury Creme Eggs in half lengthwise. Set aside.
Mix Ingredients
Combine Chocolate Chips, Sweetened Condensed Milk, and Butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until melted. It should take less than 2 minutes. Do not overcook.
Stir
Stir to ensure all the chocolate mixture is melted and smooth, and add in chopped almonds and Vanilla, and stir together.
Smooth Out
Spoon into the prepared pan, and smooth out.
Add Creme Eggs & Chill
Press the Cadbury Creme Eggs on top, trying to get them down far enough to be level with the fudge surface.
Refrigerate for 30-40 minutes, then remove and allow to cool to room temperature and set for at least 2 hours.
Cut & Serve
When set, lift the parchment paper and fudge out of the pan. Cut the fudge into small squares of desired size.
Serve at room temperature. Enjoy!
Tips and Tricks for Perfect Creme Egg Fudge
Use Good-Quality Chocolate Chips: Choose real semisweet chocolate (not artificially flavored chips) for the best texture and flavor. It makes all the difference in richness and smoothness.
Don’t Skip the Sweetened Condensed Milk: This is key for a silky, creamy fudge texture and sweetness. Be sure to use sweetened, not evaporated milk!
Salted Butter = Balanced Sweetness: Salted butter adds just the right touch of contrast to the sweetness from the chocolate and Cadbury eggs. You can also add a pinch of sea salt on top if using unsalted butter.
Melt Low and Slow: When melting the chocolate, butter, and condensed milk together, use low heat and stir constantly. Or use a double boiler to prevent scorching or grainy texture.
Add Crunch if You Like: Mix in finely chopped almonds, hazelnuts, or toffee bits for a surprise crunch to balance all the creaminess.
Nestle the Cadbury Eggs After Pouring: Let the fudge cool slightly for a minute or two in the pan, then gently press the Cadbury Creme Eggs on top so they don’t sink or melt.
Chill Completely Before Cutting: Refrigerate the fudge for at least 3–4 hours or overnight until it’s completely firm for the cleanest slices.
Use a Warm Knife to Slice: Run a knife under warm water, wipe dry, then slice for smooth, clean edges without pulling or cracking the fudge.
Store Properly: Store in an airtight container in the fridge for up to a week. Fudge also freezes well—wrap in parchment, then foil or plastic wrap.
Make It Extra Festive: Sprinkle the top with mini eggs, Easter sprinkles, or edible glitter for a colorful, party-ready look.
FAQs
Yes! Mini Creme Eggs work great and are easier to slice around. You can press them into the top whole or chop them and stir some into the fudge for gooey swirls.
Nope! The almonds are optional—they add crunch and balance the sweetness, but you can leave them out or substitute with other mix-ins like:
Chopped hazelnuts or pecans
Crushed cookies
Toffee bits
Yes, but white chocolate is much sweeter and can be harder to work with—it may melt thinner and set softer. If using white chocolate, reduce other sweet elements slightly and chill longer.
Yes—for the best texture and sliceability, refrigerate the fudge for at least 3–4 hours or overnight. Keep leftovers stored in the fridge in an airtight container.
Absolutely! Wrap it tightly in parchment paper, then foil or plastic wrap, and freeze for up to 2 months. Thaw in the fridge before serving.
Stored properly in the fridge, this fudge will stay fresh for about 7 days. Just make sure it’s in an airtight container to prevent it from drying out.
Not if you add them at the right time! Let the fudge cool slightly (1–2 minutes after pouring into the pan), then press the Creme Eggs on top gently so they hold their shape.
It’s tricky, but possible! Use:
Dairy-free chocolate chips
Vegan sweetened condensed milk substitute
Plant-based butter
Note: Cadbury Creme Eggs are not vegan, but you can sub with a dairy-free filled chocolate for a similar effect.
What to Serve With Cadbury Egg Fudge
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Cadbury Egg Fudge
Ingredients
- 3 cups semisweet Chocolate Chips
- 1 14-ounce can Sweetened Condensed Milk
- 3 tablespoons salted Butter
- ⅓ cup finely chopped Almonds, optional
- 1 teaspoon pure Vanilla extract
- 6-8 Cadbury Creme Eggs
Instructions
- Prepare a small square pan (8 x 8 or similar size) by lining it with parchment paper (aluminum foil). Spray with non-stick spray.
- Chop Almonds, and cut Cadbury Creme Eggs in half lengthwise. Set aside.
- Combine Chocolate Chips, Sweetened Condensed Milk, and Butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until melted. It should take less than 2 minutes. Do not overcook.
- Stir to ensure all the chocolate mixture is melted and smooth, and add in chopped almonds and Vanilla, and stir together.
- Spoon into the prepared pan, and smooth out. Press the Cadbury Creme Eggs on top, trying to get them down far enough to be level with the fudge surface.
- Refrigerate for 30-40 minutes, then remove and allow to cool to room temperature and set for at least 2 hours.
- When set, lift the parchment paper and fudge out of the pan. Cut the fudge into small squares of desired size.
- Serve at room temperature. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
