CADBURY EASTER EGG FUDGE
Cadbury Easter Egg Fudge made easily with all your favorite Easter candy for a delectable treat! Cadbury eggs combined with a creamy layered chocolate fudge for a deliciously rich festive treat!
Servings: 25 servings
Calories: 278kcal
Equipment
- Parchment Paper
- 9x9 Square Pan
Ingredients
- 1 ½ Cups Dark Chocolate Chips
- 1 ½ Cups White Chocolate Chips
- 16 ounces Container Chocolate Frosting
- 16 ounces Container White Frosting
- ¼ Cup Cadbury Mini Eggs
- 3 Cadbury Creme Eggs regular size
- 1 tsp Almond Extract
- Easter Nonpareils Sprinkles
Instructions
- Prep: Line a 9x9 baking pan with parchment paper, make sure to leave a little overhanging from the pan so that it's easier to remove the fudge later. Set the pan aside.
- Prepare candies: Place the mini eggs in a baggie and seal it closed. Smash them into small chunks using a rolling pin, or something similar. Set aside.
- Next, unwrap the Cadbury crème eggs and slice them into small chunks. Be sure to not cut your Cadbury Crème Eggs too big, it will make it difficult to cut the fudge later on. Set them aside.
- Prepare fudge: In two small microwave safe bowls, place the dark chocolate chips into one and the white chocolate chips into another. Then, take turns microwaving each of them in 30-second intervals, stirring well between each until smooth and creamy. This usually takes about 2-3 minutes between both bowls.
- After that, grab the frostings, remove the lid from each of the containers and place them into the microwave for 1 minute each to soften up. Stir the frosting in the container to help remove any clumps in the middle. The goal is to have them be completely melted.
- Next, add the almond extract to the white frosting and stir to combine. Do not add the almond extract straight to the chocolate mixture. This will seize the chocolate and make it impossible to use.
- Then, add the chocolate frosting to the bowl of melted dark chocolate chips and add the melted white frosting to the white chocolate chips. Stir each bowl until fully combined. The chocolate will start to seize just slightly when you add the white frosting to it. That’s ok, this is normal. Keep vigorously stirring it and it will smooth out.
- Assemble: Note before you begin: you will want to move quickly when doing the melting and pouring steps. If you cannot move quickly, maybe have someone randomly stir the bowls to keep them smooth. If not, they will get clumpy and make for an ugly fudge. But do not worry because it will still taste delicious though!
- Now, pour the dark chocolate mixture into your prepared pan and tap the sides of the pan to make sure that it is an even layer and the bubbles come out. Then, cover this layer of fudge with the Cadbury Crème Eggs you chopped earlier.
- Next, pour the white chocolate and frosting mixture over the top and spread it out evenly. Tap the sides of the pan again to smooth it out and make it level.
- Using a butter knife or the pointed end of a steak knife, swirl through the fudge in a squiggly pattern to slightly mix the layers a bit.
- After that, top your white fudge layer with crushed mini eggs and Easter sprinkles. You can use as many sprinkles as desired. After I have put the last toppings on, I like to lightly press down on all of it with my hand so the toppings really stick to the fudge layer.
- Then, place the fudge into the fridge to chill for 3 hours before slicing and serving. Enjoy!
Notes
Fudge should be stored in an airtight container at room temperature and it will last up to 10 days.
For longer storage, you can place the squares in an airtight container in the fridge for up to 3 weeks.
Nutrition
Calories: 278kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 90mg | Potassium: 141mg | Fiber: 1g | Sugar: 33g | Vitamin A: 11IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 0.5mg