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Creme egg fudge

by Helen Best-Shaw
Creme egg fudge recipe

Creme egg fudge

PT1H

Why not try?

Cadbury’s Creme Eggs as we know them were first introduced in 1963, although Cadbury’s first sold a filled egg in 1923. Since then Creme eggs have become become a staple part of Easter – for many people Easter simply would be not Easter without them.

Our tradition is to have one before lunch on Easter Sunday – I recommend washing them down with a glass of champagne; the combination of sweetness and dry fizz works remarkably well.

Should an accident of the melting, or squashing type befall your Creme Eggs I recommend this delicious, soft, creamy and indulgent Creme Egg fudge, or treat yourself and make it anyway.

Ingredients

Metric

Imperial

  • 200ml of semi skimmed milk
  • 200ml of double cream
  • 700g of sugar, white
  • 160g of butter
  • 6 Creme Eggs, smashed
  • 12 mini chocolate eggs, lightly crushed (optional)
1
Line an 8” / 20cm square cake tin or gratin dish with foil (I like using parchment backed foil and lightly oil it)
2
Place the milk, cream, sugar and butter into a large pan and bring to a gentle simmer
3
Allow to cook until the mixture reaches the soft ball stage, or 115°C on a sugar thermometer (I have an electronic one with an alarm that beeps at the correct temperature)
4
Remove from the heat and allow to cool for a few minutes
5
Beat with an electric mixer on a slow speed (or by hand if you are feeling strong) for about 5 minutes, until the mixture starts to thicken and looks matt rather than glossy
6
Stir in the smashed Creme Eggs with a wooden spoon – aim to distribute them throughout the fudge so you have a marbled effect, rather than letting them melt completely
7
Pour the mixture into the prepared tin and scatter the crushed mini eggs over and gently press them into the fudge (if using them) to decorate. Allow to cool, then pop into the fridge for a few hours to firm up before cutting into bite sized pieces
 

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