Cadbury Egg Fudge Easy Easter Candy Recipe
Cadbury Egg Fudge is what happens when a pan of classic, creamy fudge meets everyone’s favorite Easter candy. Think thick, velvety chocolate squares with...
Ingredients
- For a darker less sweet fudge, swap in half dark chocolate.
- For a milkier softer candy, use half milk chocolate, but keep at least half semi-sweet so it still sets firm.
- For bold pockets of gooey fondant use mini Creme Eggs, roughly chopped.
- For more crunch and color use Cadbury Mini Eggs with the crisp shell.
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the parchment with nonstick spray or a thin layer of butter.
- Place the Cadbury Mini Eggs in a zip-top bag and gently crush them with a rolling pin or the bottom of a measuring cup until you have a mix of halves and chunky pieces. Set aside.
- In a medium, heavy-bottomed saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter.
- Set the pan over low heat. Cook, stirring constantly with a heatproof spatula, until the chocolate is completely melted and the mixture is smooth and glossy, 3 to 5 minutes. Do not let it boil.
- Remove the pan from the heat. Stir in the vanilla extract and fine sea salt until fully combined.
- Let the fudge mixture cool in the pan for 3 to 5 minutes, stirring occasionally, until it has thickened slightly but is still pourable. This helps keep the Cadbury shells from melting and smearing.
- Add about 1 1/4 cups of the crushed Cadbury Mini Eggs to the fudge base. Gently fold them in just until evenly distributed, being careful not to overmix so the colors stay distinct.
- Immediately scrape the fudge into the prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer, pressing it into the corners.
- Sprinkle the remaining 1/4 cup crushed Cadbury Mini Eggs (and extra whole or halved eggs if desired) evenly over the top. Lightly press them into the surface so they adhere. If using, sprinkle a small pinch of flaky sea salt over the top for contrast.
- Let the fudge cool at room temperature for about 20 to 30 minutes, then transfer the pan to the refrigerator. Chill until firm, at least 1 1/2 to 2 hours.
- Once fully set, use the parchment overhang to lift the fudge out of the pan and place it on a cutting board. Use a sharp knife to cut into 1- to 1 1/2-inch squares, wiping the knife between cuts for clean edges.
- Store the Cadbury Egg Fudge in an airtight container, layered with parchment or wax paper, in the refrigerator for up to 1 week. Bring to room temperature for 5 to 10 minutes before serving for the creamiest texture.
Notes
For a slightly less sweet fudge, replace up to 1 cup of the semi-sweet chocolate chips with dark chocolate chips.
If you prefer a softer, milkier fudge, replace up to 1 cup of the semi-sweet chips with milk chocolate, keeping at least half the total chocolate semi-sweet so the fudge still sets firmly.
Crushing the Cadbury Mini Eggs into chunky pieces (instead of very fine crumbs) keeps their shells crunchy and their pastel colors visible in each square.
To avoid streaks of melted candy shell, let the fudge base cool briefly off the heat before folding in the Cadbury pieces and work quickly but gently.
This fudge travels well and is ideal for Easter baskets or dessert platters; keep it chilled until serving if your kitchen is warm.
If you prefer a softer, milkier fudge, replace up to 1 cup of the semi-sweet chips with milk chocolate, keeping at least half the total chocolate semi-sweet so the fudge still sets firmly.
Crushing the Cadbury Mini Eggs into chunky pieces (instead of very fine crumbs) keeps their shells crunchy and their pastel colors visible in each square.
To avoid streaks of melted candy shell, let the fudge base cool briefly off the heat before folding in the Cadbury pieces and work quickly but gently.
This fudge travels well and is ideal for Easter baskets or dessert platters; keep it chilled until serving if your kitchen is warm.