Cadbury Creme Egg Fudge

A super easy 5 minute microwave Cadbury Creme Egg Fudge made from just 3 ingredients... condensed milk, chocolate and Cadbury Creme Easter Eggs!

5 from 4 votes

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Course: Dessert

Cuisine: Easter

Prep Time: 5

Chill time: 3

Total Time: 3 5

Servings: slices

Calories: 238kcal

Cost: $5

Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
Place the sweetened condensed milk and chocolate into a microwave-safe bowl. Melt on 50% power for 2-3 minutes or until melted. Stir well.
Spread the fudge mixture into the prepared tin and press the mini Creme Eggs into the top.
Place into the fridge for 3-4 hours or until set, before cutting into pieces.

Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
Break chocolate into pieces and grate for 10 seconds, Speed 8. Set aside.
Place the sweetened condensed milk into the Thermomix bowl and heat for 5 minutes, 100 degrees, Speed 3.
Add the grated chocolate and heat for 3 minutes, 80 degrees, Speed 4.
Spread the fudge mixture into the prepared tin and press the mini Creme Eggs into the top.
Place into the fridge for 3-4 hours or until set, before cutting into pieces.

RECIPE NOTES & TIPS:

Use full-fat condensed milk only (not skim or light) for proper setting.
Use mini Creme Eggs, not the large size.
Melt on 50% power – high heat can cause the chocolate to seize.
Stir frequently to ensure a smooth mixture.
Line your tin properly with overhanging baking paper for easy removal.
Use a hot knife to slice – run under hot water and dry before cutting for clean edges.
Chill fully before slicing or it will be too soft.
Storage: Keep in an airtight container in the fridge for up to 1 week.
Freezing: Freeze for up to 3 months in an airtight container. Defrost in the fridge overnight.