Cream Egg Fudge is smooth, creamy and a delicious treat for the cream egg lovers. A traditional chocolate fudge recipe made more indulging with cream eggs. Make this at Easter time or anytime!
Cadbury Cream Eggs are my favorite treat around the Easter season! I try my hardest to limit myself on how many I eat, but its hard! Anyone else like them?
I also LOVE the Chocolate Dipped Peeps, oh my goodness! It is good that they come in 3 packs only.
Back to Cadbury Cream Eggs – the combination of the chocolate and the cream inside make them a delicious combination for the season! I could enjoy them year ’round but instead I just indulge around Easter.
This fudge is so super simple to make and will certainly be a crowd pleaser. That is, if you don’t eat it all. I prefer to make this fudge in an 8×8″ baking dish so that it is a decent thickness. The smaller the pan, the thicker the fudge will be.
More Easter Dessert Ideas
- Easter Pretzels
- Oreo Easter Bark
- Easter Bunny Cookies
- Easter Peep Mobiles
- Easter Egg Rice Krispie Treats
- Easter Bunny Danish
What Do You Need to Make Cream Egg Fudge
- Milk Chocolate Chips
- Sweetened Condensed Milk
- Mini Cream Eggs
How Do You Make Cream Egg Fudge
Combine chocolate chips with sweetened condensed milk.
Heat for 25 seconds, stir well, and reheat for another 25 seconds as needed until you get a smooth consistent texture.
Fold the fudge mixture into your prepared pan.
Once all fudge has been added to the loaf pan, cut all mini eggs in half and press into the fudge.
Refrigerate at least 4 hours (or overnight) to set.
When ready, remove pan from fridge and remove the fudge from the pan, then the parchment paper. Cut into inch squares for bite-sized servings.
- 2 Cups Milk Chocolate Chips
- 6 Tablespoons Sweetened Condensed Milk, divided
- 10 mini Cream Eggs
- Line n 8x8" baking dish with parchment paper. Set aside.
- In a microwave-safe bowl, combine chocolate chips with sweetened condensed milk.
- Heat for 25 seconds, stir well, and reheat for another 25 seconds as needed until you get a smooth consistent texture.
- Fold the fudge mixture into your prepared pan.
- Once all fudge has been added to the loaf pan, cut all mini eggs in half and press into the fudge.
- Refrigerate at least 4 hours (or overnight) to set.
- When ready, remove pan from fridge and remove the fudge from the pan, then the parchment paper.
- Cut into inch squares for bite-sized servings.
The smaller the pan, the thicker your fudge will be.
Mini eggs are the best!
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 53mgCarbohydrates: 28gFiber: 1gSugar: 24gProtein: 3g
This N That with Olivia, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thisnthatwitholivia.com attempts to provide accurate nutritional information, these figures are only estimates.