Cadbury Egg Fudge

I have to admit: the first time I made Cadbury Egg Fudge, I may have squealed like a kid in a candy aisle. You know those mini eggs with gooey centers that somehow implode into a glorious mess when you bite them? I thought, “Why not shove that chaos into fudge?” The result tastes like Easter and nostalgia in one creamy bite — a little sticky, a little melty, and wildly moreish. This recipe takes store-bought comfort and turns it into something you can slice, gift, or selfishly hoard. If you love sweet, smooth fudge with pockets of Cadbury goo, you’re about to have your new favorite candy hack.

Quick Facts

• Yield: Serves 12–16 (about 36 small squares)
• Prep Time: 15 minutes
• Cook Time: 5 minutes (melting)
• Total Time: 2 hours 20 minutes (includes chilling)

Why This Recipe is Awesome

This fudge is ridiculously simple and dangerously addictive — it’s so easy even your oven can’t mess it up. The base stays silky and creamy from the sweetened condensed milk and melted white chocolate, while chopped Cadbury Creme Eggs add gooey pockets and a caramel-like color burst. You get smooth, melt-in-your-mouth texture with surprise bites of sticky, sweet center. It’s perfect for holidays, potlucks, or midnight snacking when you want something quick and show-stopping.

Ingredients

For the Main Dish:

• 1 (14 oz) can sweetened condensed milk
• 12 oz white chocolate chips (or chopped white chocolate)
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of kosher salt
• 6–8 Cadbury Creme Eggs, chopped into small pieces (reserve a few halves for topping)

For the Sauce / Garnish (if applicable):

• Coarse sea salt for sprinkling (optional)
• Extra chopped Cadbury Eggs or mini chocolate eggs for decoration

How I Make It

Step 1:

Line an 8×8-inch pan with parchment, letting the paper hang over the edges for easy removal. In a medium saucepan over low heat (or use a double boiler), combine the sweetened condensed milk, white chocolate chips, and 2 tbsp butter. Stir constantly until the chocolate melts and the mixture turns glossy and smooth — this takes about 3–5 minutes. The kitchen will smell like warm sugar and vanilla; take a deep breath and smile.

Step 2:

Remove the pan from heat and stir in 1 tsp vanilla and a pinch of salt. Let the mixture rest for 1 minute so it cools slightly — you want it warm and pourable, not hot. If it stays too runny, the chopped eggs will sink; if it’s too cool, the chocolate firms up and becomes harder to spread.

Step 3:

Fold in most of the chopped Cadbury Creme Eggs, saving a few pieces for the top. The gooey centers will marble a little into the white chocolate base and create patches of golden caramel color — that’s the magic. Listen for the quiet clinks of chocolate against the spatula and watch the colors swirl; it looks like a candy-colored cloud.

Step 4:

Pour the fudge into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Press the reserved egg pieces gently into the surface and sprinkle with a pinch of coarse sea salt if you like sweet-salty contrast. Tap the pan a few times on the counter to level the mixture and release any air bubbles.

Step 5:

Chill in the refrigerator for at least 2 hours (I usually do 2–3 hours) until the fudge firms up and holds a clean edge when you press it. Use the parchment overhang to lift the slab out, then cut into squares with a sharp knife (wipe the knife between cuts for neat edges). Enjoy immediately or store.

Pro Tips

• Warm the sweetened condensed milk slightly before melting if your kitchen is cold — it helps the chocolate melt smoothly and prevents graininess.
• Chop the Cadbury Eggs into uneven pieces so you get both melt-in pockets and chunkier bites; the gooey center adds pockets of color and texture.
• If your white chocolate seizes or looks grainy, add 1 tsp of neutral oil or an extra tablespoon of sweetened condensed milk and stir over very low heat until smooth.
• For cleaner cuts, chill the fudge until very firm and dip your knife in hot water before slicing each piece.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap white chocolate for milk chocolate for a richer, creamier fudge; expect deeper color and cocoa flavor.
• Use vegan/dairy-free sweetened condensed coconut milk + dairy-free white chocolate to make a dairy-free version (texture will be slightly softer).
• For a gluten-free treat, confirm your Cadbury Eggs and chocolate are certified gluten-free — fudge itself contains no gluten.
• Replace butter with coconut oil (use ¾ the amount) for a dairy-free alternative; the flavor shifts subtly to coconut.

Variations & Tips

• Make a dark-chocolate base and fold in chopped Cadbury Eggs for a sweet-and-bitter contrast.
• Stir in ½ cup chopped toasted pecans or almonds for crunch — great if you like texture contrast.
• Swirl in 3 tbsp peanut butter before chilling for a peanut-butter-Cadbury mashup.
• Add ¼ tsp orange zest to the base for a bright, citrusy lift that cuts the sweetness.
• Make it kid-friendly: press mini M&Ms on top for colorful, crunchy decorations.
• For a grown-up twist, sprinkle a few drops of bourbon over the top before chilling (use sparingly).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the fudge up to 5 days ahead. Store it in an airtight container in the refrigerator. For best texture, bring to room temperature for 10–15 minutes before serving so the flavors bloom.

Can I double the recipe?

Sure thing. Use a 9×13-inch pan instead of 8×8 and increase chilling time slightly (add 30–60 minutes). Keep stirring time the same; just melt in a larger saucepan or in two batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a firm surface that gives under gentle pressure and a clean edge when you lift the slice. The center should hold its shape and not squish out when you push the top gently.

What if I don’t have ingredient X?

If you don’t have white chocolate, use milk chocolate or a combination of white + milk. No Cadbury Eggs? Use chopped caramel-filled candy or mini caramel squares to mimic the gooey center.

How I Like to Serve It

I slice this fudge into small squares and arrange them on a little dessert plate for guests — they disappear fast. For holiday trays, mix these with salted caramel bites and dark chocolate truffles for contrast. I love pairing a square with a bold coffee or a glass of cold milk; in spring, they make a playful addition to an Easter basket.

Notes

• Store fudge in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months (thaw in the fridge overnight).
• If you warm fudge slightly to soften, keep it under 40°F in storage and let it rest at room temp for 10–15 minutes before serving.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade Cadbury Egg Fudge. It’s sweet, silly, and totally shareable (unless you don’t want to share — I won’t judge).