This Cadbury Creme Egg fudge is smooth, sweet and delicious. It's also surprisingly easy to make!
You won't need any special ingredients to make this creme egg fudge - just butter, sugar, golden syrup, double cream and, of course, plenty of creme eggs!
You'll make the fudge in a large pan on the stove, heat all the ingredients except the creme eggs until they boil and reach a temperature of 118C (244F) - you'll need a thermometer for this, such as a sugar thermometer or Thermapen.
Once your fudge is made, you'll allow it to cool and thicken, then pour two thirds into a tin. Next, you'll add some creme eggs, pour the rest of the fudge on top, then top with more creme eggs! All that's left to do after that is cool, cut and devour!
Here's the full recipe for my Cadbury Creme Egg fudge.
Ingredients
- 100 g (7 tbsp) unsalted butter
- 550 g (3 cups) white caster sugar (superfine sugar)
- 200 g (½ cup) golden syrup
- 340 g (1⅓ cup) double cream (heavy cream)
- 3 Cadbury Creme Eggs
- 26 Mini Cadbury Creme Eggs
Equipment
- Large heavy bottomed pan
- 8 x 8 inch tin
Instructions
Grease your tin and place a square of baking paper in the base - this will allow you to pop your fudge out easily once it's set.
Put the butter, sugar, golden syrup and double cream in a large nonstick pan. The mixture will bubble up a lot when heated, so you need to allow lots of space.
Warm over a medium heat, stirring gently with a silicone spatula until everything is melted together.
Increase the heat and boil until the mixture reaches a temperature of 118C (244F). Make sure to stir the mixture regularly, using a long handled silicone spatula to get into the corners to ensure nothing burns on the base of the pan. Be very careful as the mixture will be extremely hot, as will the pan.
Turn the heat off and allow the mixture to cool in the pan for 10 minutes, stirring occasionally.
Next, carefully pour the mixture into a heatproof bowl.
Allow to cool for a further 10 minutes, beating with the spatula at regular intervals until mixture thickens and loses its shine.
Pour two thirds of the fudge into the prepared tin and level off.
Place 16 mini creme eggs on top of the fudge, pressing just slightly.
Pour the remaining fudge on top and level off.
Halve the remaining mini eggs and full size creme eggs and place all over the top of the fudge, cut side up.
Cover loosely and leave to set a room temperature overnight. Don’t place in the fridge as it won’t set properly.
Once fully set, cut into squares and serve.
Pointers, tricks and troubleshooting tips for the perfect Cadbury Creme Egg fudge
Is Cadbury Creme Egg fudge easy to make?
Yes, this recipe has only 6 ingredients and takes only 30 minutes to make. So even if you’ve never made fudge before, it’s going to be super easy!
Making fudge involves melting sugar and carefully mixing in butter and cream - that’s it! Melting sugar comes with risks, but if you’re nervous about melting sugar I’ve included lots of safety tips below to put your mind at ease.
Once your fudge is made all you need to do is add the Creme Eggs for decoration and leave it to set overnight on the counter.
It’s honestly a super simple recipe for such an impressive result!
Will I need any special equipment to make Cadbury Creme Egg fudge?
This recipe only requires a tin, a pan, utensils, some scales and a chopping board to make your Cadbury Creme Egg fudge. The only thing you might not have is a sugar thermometer or a Thermapen.
The sugar thermometer is essential, as recipes that involve melting sugar need very precise temperatures to avoid crystallisation or burning the sugar.
Luckily, sugar thermometers are widely available. So you’ll probably find one in the baking section of your supermarket, or in a kitchenware store. If you can’t find a sugar thermometer in store, you can always order one from Amazon.
If you’re in doubt, there’s always a full list of suggested equipment on the recipe card below my recipes. I always include links to example products, so you can see exactly what I used to make each recipe.
What are Cadbury Creme Eggs?
Cadbury Creme Eggs are hollow egg-shaped chocolate, filled with a sugar fondant designed to look like an egg white/yolk.
They’re usually only sold in stores from January through to Easter, though you can often find them online year-round.
Apparently, American Creme Eggs use a different recipe, which means they’re not as nice as UK versions. So if you aren’t in the UK, try and buy the UK variety of Creme Eggs from Amazon or a British food importer!
Where can I buy Creme Eggs?
Creme Eggs are available all year round in the UK and many other countries, but they are especially popular at Easter.
In the UK, we love Easter chocolates, so you can usually find Creme Eggs in stores from the end of January. They're so popular that you'll probably be able to get some in your local shop.
But don't worry if you can't find them in-store; you can usually find Creme Eggs on Amazon, often all year round.
I can’t find Creme Eggs, can I use something else?
If you can’t find Creme Eggs then don’t worry, you can use any chocolate egg or chocolate you prefer.
The popularity of Cadbury’s Creme Eggs has led to many other brands of chocolate releasing their own filled eggs. For example, Galaxy offer caramel-filled eggs or Lindor offer a version of their popular Lindor chocolate, in egg form.
There are also candy-coated eggs like Mini Eggs, or Hershey’s makes their own candy-coated eggs too.
If you’re making this recipe for someone with dietary restrictions, make sure that you use an alternative that suits their diet.
How can I tell if butter has gone off?
When butter has spoiled, it turns from a pale yellow to a dark yellow with translucent patches. Spoiled butter might also have a layer of condensation on it, as if it’s sweating (eurgh).
These changes occur when bacteria release enzymes to break down the proteins in the dairy, causing the fat, protein and liquid molecules to unravel from each other. So the condensation and translucent patches are the liquid and fat separating.
The lactic acid released will also generate a sour smell and cause the butter to taste fizzy or tangy.
Sometimes spoiled butter can look completely fine, so you should taste it before including it in a recipe. If it tastes fizzy you’ll know it isn’t safe to use.
How can I tell if cream has gone off?
Double cream should last for around 2 weeks in the fridge if it’s unopened (and around 2-3 months in the freezer). Once it is over this window, it tends to decline quite quickly.
When double cream spoils, it becomes more yellow in colour and becomes thicker or even separates into a chunky texture.
If your container of cream is sealed, you’ll probably see that the foil lid has expanded as if there’s a bubble underneath it. This expansion is due to the cream spoiling within; as bacteria break down the dairy’s proteins the process releases lactic acid and carbon dioxide.
The lactic acid released as cream spoils will also cause it to develop a tangy or sour smell. So if your cream is open and has a strange smell, it’s definitely not safe to use.
Is Cadbury Creme Egg fudge suitable for vegetarians?
This Cadbury Creme Egg fudge recipe is completely vegetarian as long as you use the ingredients listed.
Sugar, butter, cream and golden syrup are vegetarian, as are Creme Eggs. However, if you use an alternative to Creme Eggs, then you should check the label to make sure that they’re vegetarian.
Animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So candy-coated chocolate eggs could contain ingredients like Carnauba wax or Shellac, both of which are derived from insects and commonly used in candy coating.
So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.
Is Cadbury Creme Egg fudge suitable for vegans?
This Cadbury Creme Egg fudge recipe isn’t suitable for vegans, as it is made using dairy.
Usually, I would recommend substituting non-vegan ingredients with vegan alternatives, but in this case, the process of making fudge is too reliant on dairy. While you can make vegan fudge, you need to follow different methods and use different quantities.
Luckily, Carnation have a vegan fudge recipe on their website which could work well. So you could use that recipe and swap out Cadburys Creme Eggs with Mummy Meagz vegan ‘Chuckie Eggs’ - a vegan alternative to Creme Eggs.
I haven’t followed the Carnation vegan fudge recipe, but they’re usually pretty reliable. If you make a vegan version of this Cadbury Creme Egg fudge recipe please let me know how it goes - I’m always so interested in seeing vegan versions of my recipes!
Is Cadbury Creme Egg fudge gluten-free?
Yes! It’s rare that I have a dessert recipe that happens to be gluten-free, so I’m very happy that this one is!
At the time of writing (February 2022), Creme Eggs are gluten-free. So as long as you follow the recipe exactly, your Cadbury Creme Egg fudge will be suitable for someone who doesn’t eat gluten.
As ever, double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.
Is Cadbury Creme Egg fudge keto-friendly?
This Cadbury Creme Egg fudge recipe is the opposite of keto-friendly. The fudge is mainly made using sugar and the Creme Eggs contain a lot of sugar too, so it isn’t suitable for someone on a ketogenic diet.
Is Cadbury Creme Egg fudge healthy?
This Cadbury Creme Egg fudge is almost entirely made from sugar and fat, so it’s not very healthy.
However, being healthy means being happy - so enjoying a treat every now and then (as part of a balanced and varied diet) can help your happiness levels.
But this is definitely not a recipe to eat every day, unless you want to spend a lot of money at the dentist!
Is Cadbury Creme Egg fudge safe to eat while pregnant?
There’s nothing in this Cadbury Creme Egg recipe that would pose a risk to a pregnant person, but it does contain a lot of sugar. Doctors sometimes recommend that pregnant people limit their sugar intake, as pregnancy can make you more sensitive to your blood sugar levels. So if you’re pregnant, talk with your doctor about eating sugary foods.
When cooking for someone in a vulnerable group (pregnant, young children, older people, people living with health conditions), you should take extra care to make sure that all of your ingredients are in good condition and your food is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is it safe to melt sugar?
Melting sugar can be dangerous, but as long as you take precautions you can do it safely.
This recipe calls for you to combine all of the ingredients together before heating, which makes it a little safer than making a dry caramel and adding the wet ingredients.
A dry caramel is where you heat sugar alone in a pan until it melts, then add butter and cream. Adding wet ingredients to a dry caramel can cause it to bubble up dangerously - so the method for this recipe is a little safer.
However, the heated mixture will still bubble up, which is why the recipe instructs you to take it off the heat for 10 minutes, so that the fudge mixture loses its initial heat.
My top tips for melting sugar safely:
- If you can, it's best to wear a long-sleeved top to prevent hot splatters from landing on your skin. (However, make sure the sleeves aren't too loose or big, so they don't catch on anything.)
- Keep children, pets and other people out of the way when you're melting sugar. Though ideally, you should make sure there's another adult in the house while you're making this, in case you need assistance.
- Fill the sink with a few centimetres of cold water so you can put the pan in there if it becomes too hot and is at risk of bubbling over the edge of the pan.
- Have a large bowl of ice-cold water on the counter somewhere accessible, so you can quickly soak your hand into it if caramel splatters onto your hand.
Should I use metal, silicone or wooden utensils to stir melting sugar?
For this recipe, I used a heat-proof silicone spatula to stir the fudge. The benefits of silicone are that it is easier to clean, and crucially it has low thermal conductivity. Low thermal conductivity means that the silicone spatula won’t contribute to the heat in the pan, unlike a metal utensil.
Food scientist Harold McGee recommends using a non-metal (wooden) utensil because “a metal spoon can induce crystallisation by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallisation].”
However, while I agree that metal isn’t ideal for mixing melted sugar, wooden spoons can contain water or particles of fat or old food which can contaminate and impact the mixture. So I think using a silicone spatula is the best option.
How do I avoid burning the sugar?
To avoid burning your sugar you just need to pay close attention and keep your sugar thermometer around. You only need to heat your fudge mixture to a temperature of 118C (244F). Any higher and you risk crystallisation or burning.
Never leave heating sugar unattended, as it can quickly burn or bubble over causing a fire risk.
So there’s no trick to avoid burning sugar, you just have to focus.
Can I add extra chocolate to this recipe?
If you want to add extra chocolate to your Cadbury Creme Egg fudge then go right ahead!
You won’t be able to add any to the fudge mixture while cooking it, but feel free to drizzle some melted chocolate over the top of your fudge once it has cooled.
Or add any other chocolate topping you prefer - some mini chocolate bunnies could be very cute!
How should I store Cadbury Creme Egg fudge?
Once your fudge is in it’s tin to set, you should place it in an airtight container and store it on the counter to let it set. Then when it has set you should keep it on the counter or in a cupboard. If you put the fudge in the fridge, it will dry out quickly. You can also freeze your fudge to preserve it for longer.
How long will Cadbury Creme Egg fudge keep?
Most sources state that fudge can keep for up to 3 weeks if stored correctly. Or you can freeze it and it should keep for up to 3 months.
Can I leave Cadbury Creme Egg fudge out on the counter?
Yes, the best place to store your Cadbury Creme Egg fudge is in an airtight container on the counter or in a cupboard. You shouldn't refrigerate your fudge or it will dry out and begin to crack and crumble apart.
Can I make Cadbury Creme Egg fudge ahead?
Yes, this Cadbury Creme Egg fudge is perfect for making ahead as it will keep in good condition for a few weeks. This is because sugar is a natural preservative, and this recipe is mostly sugar!
So as long as you store it correctly (in an airtight container, on the counter or in the cupboard) it should be fine to make ahead of time.
Can I keep Cadbury Creme Egg fudge in the refrigerator?
No, the worst place to store your Cadbury Creme Egg fudge is in the refrigerator. When some foods are stored in the refrigerator, the cool temperature draws out moisture from the food.
Cold air holds less moisture than warm air, so when food is stored in the refrigerator, the constantly moving water molecules within the food are drawn into the air where there is more space to move around. This is why some foods dry out in the refrigerator.
Can I freeze Cadbury Creme Egg fudge?
Yes, you can freeze your Cadbury Creme Egg fudge for up to 3 months, as long as it is in the correct container.
As long as your freezer is cold enough and there’s no excess air in the container, freezing your fudge should bypass the water loss that happens in the fridge.
If there’s excess air in the container water can turn into vapour and freeze, forming freezer burn. So the best way to avoid freezer burn is to slice your fudge into pieces, then layer the pieces on top of each other between sheets of baking paper so they snugly fit into your airtight container.
What is the best way to defrost Cadbury Creme Egg fudge?
The best way to defrost your fudge is to transfer it from the freezer to an airtight container on the counter. It should defrost within a couple of hours, though the longer you leave it the less sticky it will be.
Or, you can just eat your fudge straight from the freezer. It’ll still be a little soft as it’s mainly sugar and fat, so don’t worry, you shouldn't be at risk of breaking a tooth!
Can I make Cadbury Creme Egg fudge in a different quantity?
If you want to make more or less Cadbury Creme Egg fudge then go right ahead. This is a stovetop recipe, so you won’t need to change your cooking temperature or cooking times. Though the mixture might come to temperature a little quicker if you make less fudge.
To increase or decrease the yield for this recipe, scroll down to the recipe card below. You'll see the serving number near the top. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
Can I make Cadbury Creme Egg fudge in a stand mixer such as a KitchenAid or Kenwood Mixer?
No, there’s no need for an electric mixer for this recipe as you only need to stir your ingredients over the heat.
Can I make Cadbury Creme Egg fudge with a food processor?
Again, there’s no mixing required for this recipe. So the only tool you’ll need to combine your ingredients is a spatula.
How can I make sure my Cadbury Creme Egg fudge turns out perfectly?
To make sure your Cadbury Creme Egg fudge turns out perfectly, you’ll need to pay close attention to the heating of your ingredients. Too hot and your sugar will crystallise, too low and your sugar won’t melt.
Luckily, I’ve included the exact temperature required to melt the sugar and plenty of step by step photos so you can see exactly how your fudge should look. But here are a couple of points in the recipe to watch out for:
- Temperature: You need to make sure that the fudge mixture is heated to 118C (244F) so it reaches the ‘soft ball stage’. The ‘soft ball stage’ means that if you drop a little of the mixture into some water it forms a semi firm ball that you can squeeze between your fingers.
- Stirring: One key point to watch out for is not to stir your cooling fudge too much. Stirring cooling sugar can cause large sugar crystals to form, resulting in grainy fudge. So while you do need to stir your fudge a little to stop it from setting in the pan, you shouldn’t be constantly stirring your fudge once it is off the heat.
Why did my Cadbury Creme Egg fudge turn out dry/crumbly?
If your fudge has turned out dry or crumbly, then it’s most likely because you have cooked off the water from the mixture. This can happen if you keep your fudge on the heat after it reaches the required temperature. So as soon as the thermometer hits 118C, take it off the heat.
Alternatively, your Cadbury Creme Egg fudge could appear dry and crumbly due to large seed crystals forming as it cools. These larger crystals can result in a more brittle, crumbly fudge. So make sure that you don’t stir your fudge too much or too vigorously once you take it off the heat to cool down.
Why didn’t my Cadbury Creme Egg fudge set?
When fudge doesn’t set, it’s usually down to temperature issues during cooking. As I said above, fudge needs to be heated to at least 116-118C (244F). This temperature point causes the fudge mixture to reach the softball stage, which means it becomes a semi-firm viscous mixture when it cools.
If you don’t heat your fudge mix to this temperature, then it won’t set when it cools. So you’ll end up with something more like a caramel sauce.
Why did my Cadbury Creme Egg fudge turn out gritty or grainy?
If your Cadbury Creme Egg fudge turned out gritty or grainy, then it’s most likely due to large ‘seed crystals’ forming within the fudge.
Fudge gets its texture from microcrystals forming as it cools down. The fat from the butter helps to reduce the size of the crystals, but if you stir the cooling fudge too much or very vigorously it can cause larger crystals and a gritty texture to form.
How can I add/change the flavours in these Cadbury Creme Egg fudge?
If you want to change the flavour of your fudge, you could try adding a few drops of flavouring essence to the cream, sugar, butter and syrup mix before it is heated. Orange or vanilla could work really well with this recipe! If you use orange you could even replace the Cadbury Creme Egg with pieces of Terry’s Chocolate Orange.
Who invented fudge?
As with most iconic desserts, it’s unclear who invented fudge. The first written record of fudge is from a letter written by a woman called Emelyn Battersby Hartridge in the early 1920s where she mentions buying fudge from someone at Vassar college in Maryland, US.
From other written records it seems that making fudge was popular in women’s colleges during this time, so fudge was most likely created by a student with a sweet tooth!
Print this recipe for Cadbury Creme Egg fudge
Cadbury Creme Egg Fudge
Ingredients
- 100 g (7 tbsp) unsalted butter
- 550 g (3 cups) white caster sugar (superfine sugar)
- 200 g (½ cup) golden syrup
- 340 g (1⅓ cup) double cream (heavy cream)
- 3 Cadbury Creme Eggs
- 26 Mini Cadbury Creme Eggs
Equipment
- Large heavy bottomed pan
- 8 x 8 inch tin
Instructions
- Grease your tin and place a square of baking paper in the base - this will allow you to pop your fudge out easily once it's set.
- Put the butter, sugar, golden syrup and double cream in a large nonstick pan. The mixture will bubble up a lot when heated, so you need to allow lots of space.
- Warm over a medium heat, stirring gently with a silicone spatula until everything is melted together.
- Increase the heat and boil until the mixture reaches a temperature of 118C (244F). Make sure to stir the mixture regularly, using a long handled silicone spatula to get into the corners to ensure nothing burns on the base of the pan. Be very careful as the mixture will be extremely hot, as will the pan.
- Turn the heat off and allow the mixture to cool in the pan for 10 minutes, stirring occasionally.
- Now carefully pour the mixture into a heatproof bowl and allow to cool for a further 10 minutes, beating with the spatula at regular intervals until mixture thickens and loses its shine.
- Pour two thirds of the fudge into the prepared tin and level off.
- Place 16 mini creme eggs on top of the fudge, pressing just slightly.
- Pour the remaining fudge on top and level off.
- Halve the remaining mini eggs and full size creme eggs and place all over the top of the fudge, cut side up.
- Cover loosely and leave to set a room temperature overnight. Don’t place in the fridge as it won’t set properly.
- Once fully set, cut into squares and serve.
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