Cadbury Creme and Mini Egg Fudge is a dense chocolate fudge loaded with both creme eggs and mini eggs. It’s an easy and perfect Easter chocolate indulgence. Try eating just one piece; I dare you!
I have a chocolate fudge recipe that I go to over and over again. It’s the best fudge recipe I’ve ever worked with and tasted as well! I’ve used this recipe a few times here at Lord Byron’s Kitchen. Here I am using it once again in this Easter version. It goes to show just how versatile this fudge recipe can be.
IT’S ALL ABOUT THE LAYERS IN THIS FUDGE
This fudge has a very dense and moist cake-like bottom, which is made using butter, flour, sugar, and vanilla. There’s no egg in the cake-like bottom, so there’s no need to bake it. This allows the fudge to stay dense and well, fudge-y!
The top layer of my fudge is basically chocolate. Isn’t that just what fudge really is when you break it down to its purest form. Since the top is literally melted chocolate combined with coconut oil, it’s important to use a good chocolate.
There’s nothing at all wrong with using baking chocolate or chocolate chips. But, just make sure you buy a brand that you trust and like. Now is not the time to use cheap chocolate.
The addition of the coconut oil to the chocolate topping is absolutely necessary. It does two things. First, it helps to keep the chocolate soft so that the fudge is not too hard to bite into. If you’ve ever melted just plain chocolate and let it harden again, you’ll know what I mean. Also, omitting the coconut oil would make this fudge very difficult to cut into.
FUDGE IS NOT ABOUT PERFECTION
As you can see from the photos, this fudge is not picture perfect, but fudge never really is! Just this past Christmas, we visited Toronto’s annual Christmas Market. We ended up buying a piece of fudge from a local vendor. It was a block of fudge without any fillers. Even that solid fudge was jagged and not too pretty when we cut it, but it was super tasty!
This particular fudge has two of Easter’s most popular chocolate confections nestled into it. At the beginning of this post, I dared you to eat just one piece. Even though this fudge is beyond decadent and rich, you’ll most surely have to talk yourself out of a second helping of it. It’s really that good!
TWO TYPES OF CHOCOLATE EASTER EGGS
In our home, when it comes to Easter chocolate, we have two very distinct and different preferences. I will choose Cadbury Mini Eggs over just about any other Easter-themed chocolate in the universe. On the other hand, John.e and McKenna would most certainly select the Cadbury Creme Eggs.
To make all of us happy, I decided to include both. When I purchased the creme eggs, I almost bought the full size eggs with the intention of chopping them up. But, then in the corner of my eye, I happened to see the mini creme eggs. Knowing that the mini version would be easy to “hide” into the fudge mixture, I grabbed them too.
HOW THE FUDGE CAME TOGETHER
I started to toy with the idea of how I would assemble the fudge. Cutting the mini creme eggs in half would result in a glorious out-pouring of that delicious, yellow, gooey center. That’s exactly the look I wanted for the fudge! I left the mini eggs whole knowing full well that they were already less than bite-sized anyway. I know this, because I will often place about five of them into my mouth at the same time!
So, with the fudge bottom mixture ready to go, I added twelve of the mini creme eggs. They had been cut in half. I then randomly filled in the gaps with half of the mini eggs.
I distributed the fudge by the tablespoon over the surface of the eggs. Then, I pressed the fudge down with my finger tips, trying to get the bottom layer of eggs completely covered. To even out the fudge layer, I used a spatula and pressed the fudge as evenly as I could get it. I then set the fudge aside and started on the chocolate topping.
TOO MUCH CHOCOLATE? NEVER!
If you look at my other fudge recipes, you will note that the topping is made using one cup of chocolate. I needed the chocolate layer on top to hold the rest of the eggs. Using two cups of chocolate would allow the eggs to sink into the topping. This would eliminate the risk of them falling off when being cut.
The result was a very delicious treat. It might not be pretty, but a delicious one, nonetheless! Would I make this again? Absolutely! But, maybe not a few weeks before I needed to squeeze myself into a suit for an annual work conference! #bloated
As a quick reference, you can find my other fudge recipes here. Start with my Andes Mint Chop Cookie Dough Fudge first. Then, check out my Macadamia Cookie Dough Fudge. Lastly, if you’re in the mood for Christmas, try my Peppermint Chunk Fudge.
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Cadbury Creme and Mini Egg Fudge
- 1/2 cup salted butter, room temperature
- 1/2 cup brown sugar, lightly packed
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup all purpose flour, sifted
- 1/2 cup cocoa powder, sifted
- 1/4 teaspoon salt
- 24 whole mini creme eggs, cut in half
- 1 cup mini eggs
- 2 cups chocolate chips, semi sweet
- 2 teaspoons coconut oil
- Using a handheld mixer, blend together the butter, both sugars, vanilla extract, and milk until well incorporated.
- Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
- Line a 9″x9″ pan with parchment paper, leaving about two inches of paper sticking out over the pan. This will help to lift out the fudge when set.
- Place half of the creme eggs directly into the bottom of the pan, cut side up, evenly spread them out around the pan. Add half of the mini eggs, placing them in between the creme eggs to help fill in the gaps.
- Press the fudge mixture evenly into the pan, being sure to get into the corners. Once pressed, use a small silicone spatula to press the surface of the fudge to even out the surface as much as possible. Set aside.
- In the meantime, over a double boiler, melt together the chocolate chips and the coconut oil until melted and smooth.
- Pour over the fudge and smooth evenly over the surface.
- Top with the remaining creme eggs and mini eggs.
- Refrigerate for 2 hours until set. Allow to sit at room temperature for 5 minutes before cutting.
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