Place the ingredients into a large non-stick saucepan and melt over a low hear.
Stir until the sugar dissolves.
Bring to the boil then simmer for 10-15 minutes.
Stir continuously, scraping the base of the pan.
To see if it’s ready, drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form.
Or use a sugar thermometer, the fudge should be approximately 118°C.
Remove the fudge from the heat and beat until it’s very thick and starting to set.
Use an electric hand mixer here if you have one.
Pour into the prepared tin.
Add Creme eggs throughout the fudge, cut in half for added goo.
Leave to cool.