Easter Fudge

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This Easter Chocolate Creme Egg Fudge recipe is the perfect fun and festive treat to make this Spring! Not only is it quick and easy to make, but it doesn't require a candy thermometer or any special equipment. This makes it a great option for those who are new to making candy. And with the delicious Cadbury Creme Eggs adorning the top, it's sure to be a crowd pleaser this Easter!

Prep Time20

Chilling Time6

Total Time6 20

Course: Dessert, Snack

Cuisine: American, Vegetarian

Servings: pieces (cut 'em small, they're rich!)

Author: Chelsea Lords

Cost: $10.12

Equipment

8x8 or 9x9-inch pan and parchment paper (or foil) (Note 1)

Ingredients

4 tablespoons unsalted butter
3 cups chocolate chips (Note 2)
¼ teaspoon fine sea salt
1 can (14 oz.) sweetened condensed milk (full-fat, NOT evaporated milk)
1 teaspoon vanilla extract
12 mini Cadbury Creme Eggs or Cadbury Caramel Eggs, (Note 3)
1/4 cup miniature chocolate chips optional

Instructions

PREP: Line pan with parchment paper (or foil), leaving an overhang for easy removal. Do not skip this step or you probably won't be able to get the fudge out looking very nice. Cut the butter into 1-tablespoon-sized pieces.
CHOCOLATE EGGS: Unwrap the eggs and slice them in half with a sharp knife.
COMBINE: In a thick-bottomed nonstick pan, heat the butter, chocolate chips, salt, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly, making sure to scrape the sides and bottom. Resist the urge to increase the heat-- your patience will pay off!
ADD FLAVOR: As soon as the mixture is melted and smooth, remove the pan from heat. Stir in the vanilla extract; mix well.
ADD CHOCOLATE EGGS: Transfer the mixture to the prepared pan. Spray a spatula with nonstick cooking spray and spread the fudge into one even layer with a smooth, even top. Press the chopped eggs into the top of the fudge spacing them evenly apart. IF desired, sprinkle on the mini chocolate chips and gently press them in. Cover tightly and refrigerate for six hours or until fudge is firm.
SERVE: Remove fudge from the pan, using the parchment paper overhang. Cut the fudge with a hot, very sharp knife. (Run it under hot water, dry, and then make quick cuts.) I recommend cutting the fudge into small pieces -- it's rich!
STORAGE: Fudge is best stored in an airtight container in the fridge and enjoyed cold. If it's left out of the fridge for long, the fudge becomes dry. Leftover fudge will stay fresh for up to two weeks in an airtight container in the fridge, but we like it best when eaten within three days.
FREEZING: Cut the fudge into squares and wrap each piece individually in plastic wrap (as airtight as possible). Then place each wrapped piece in a large freezer bag. Seal, removing as much air as possible. If you don't wrap each piece individually, be sure to separate pieces with wax paper so they don't freeze and stick together. Thaw pieces in the fridge.

Notes

Note 1: Pan size: For thicker fudge, use an 8x8-inch pan. Photos in the post show the thickness of the fudge using a 9x9-inch pan.

Note 2: Chocolate: High-quality chocolate makes such a difference in the taste of this fudge recipe. My favorite brands are Ghirardelli® and Guittard® (not sponsored). Use whatever flavor of chocolate you like best or a combination of a couple of kinds. We like milk and dark chocolate mixed (half and half) or plain milk chocolate best! This recipe is also a great way to use up any leftover bags of chips you may have in your pantry. Don't hesitate to throw together different combinations to create a unique and delicious flavor!

Note 3: Cadbury Creme Eggs: Be sure to grab the mini eggs; the large ones are too big and make a mess when cutting them up. If you don't love creme eggs, try the caramel ones instead! Unable to find either? Use any chocolate egg-shaped Easter candy!

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