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Recipe: Creme Egg Fudge

Ingredients
  

  • 397 g can Condensed Milk
  • 150 ml milk
  • 450 g demerara sugar
  • 115 g butter
  • 2 packets Cadbury Mini Creme Eggs or 1 box regular sized Cadbury Creme Eggs
  • 20 cm square tin lined with baking parchment

Instructions
 

  • 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.