Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
A delicious, soft, creamy and indulgent Creme Egg fudge - perfect for using up any squished eggs this Easter. This easy recipe will have your little ones jumping for joy.
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
Helen Best-Shaw is a freelance food writer & photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007.