3-ingredient Creme Egg Fudge Recipe
3-ingredient Creme Egg fudge recipe - a super simple Easter treat that absolutely anyone can make. It's also gluten-free and Coeliac-friendly too.
Servings 40 -50 chunks
- 400 g milk chocolate
- 397 g condensed milk
- 300 g Creme Eggs mixture of mini ones and regular sized ones
Melt together your milk chocolate and condensed milk over a low heat or in the microwave in short bursts. Make sure you mix them together so they are well combined.
Stir in your creme eggs, I tend to keep some whole and cut some in half. You'll need to keep a few for the top too!
Pour the mixture into a lined 9 inch square tin and add the creme eggs you saved to the top - as this is to make them look good I half all the ones on top so you get the white and yolk.
Chill in the fridge for a 2-3 hours or overnight to firm up, then chop into chunks and enjoy! If you can, store them in the fridge.