It’s Cadbury Egg season and there’s no better way to celebrate than with this homemade fudge inspired by the classic Easter candy. A sweet cream filling sandwiched by layers of rich chocolate fudge will knock everyone’s socks off!
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What are Cadbury Eggs
Cadbury eggs are chocolate shells with a cream filling (to resemble an egg). It’s a bizarre treat, and you can usually only eat one since they are huge.
But today, I’ve got an easier alternative. No chocolate molds needed, but the same sweet taste.
If you love Cadbury Eggs do yourself a favor and whip up a batch of this fudge. It doesn’t take too long and you’ll be the talk of the town when you walk into a gathering holding a plate of these treats.
- Unlike other homemade candy recipes, this Cadbury egg fudge requires no boiling on the stove top or checking temperatures with a candy thermometer.
- You just whip the cream filling ingredients together, melt some chocolate and layer the different parts together.
- There’s no baking either; the fudge sets up in the fridge in about 30 minutes.
When you bite into a square of this fudge you get that classic fudge texture with amazing chocolate taste followed by a layer of creamy Cadbury egg filling.
This fudge is VERY rich so just a small square of it was enough to satisfy my sweet tooth!
Here’s what I used for the homemade “Cadbury Egg filling”:
- Corn syrup- yes it’s a must for today’s recipe! I use the light corn syrup.
- Butter- Unsalted or salted is fine for today’s recipe. Leave out the kosher salt if using salted butter.
- Vanilla- Be sure to choose pure vanilla extract or make our homemade vanilla extract.
- Powdered sugar- this is used to “thicken” the filling.
- Milk- Any kind of milk will work! Even dairy free.
- Yellow food coloring- I prefer gel food coloring for deeper color and less coloring needed.
For the fudge layers you need:
- Milk chocolate (chocolate chips, chunks or melting wafers)- Typically I choose the Ghirardelli melting wafers (dark chocolate works great too). They melt smooth and taste amazing.
How to Make Cadbury Eggs
Make the Filing.
- Whip together the softened butter with corn syrup, vanilla, powdered sugar, milk and a pinch of kosher salt.
- Remove 2/3 of the mixture and place it in a separate bowl.
- Add a drop of yellow food coloring gel to the remaining white mixture and mix well to combine.
Melt the chocolate.
- Place the chocolate in a microwave safe glass bowl.
- Heat in the microwave for 20 – 30 second increments, stirring between each, until the chocolate is smooth and melted.
Layer the fudge.
- Line a 9-inch square baking dish with parchment paper. Pour half of chocolate in the pan to cover the bottom of dish.
- Spread the white layer over the chocolate. Drop yellow layer over the white layer, spreading gently with a knife.
- Pour the remaining melted chocolate over, spreading evenly.
- Refrigerate until chocolate hardens, about 30 minutes.
Recipe Tips and Tricks
- A hot knife makes it so much easier to cut fudge smoothly! I place my knife in boiling hot water for a few seconds or so before removing (just be careful to avoid burning yourself!). A knife that’s just been through a hot rinse in the dishwasher will also work well.
- Don’t love milk chocolate? Semi-sweet chocolate chips work well here too, although the milk chocolate gives it a more authentic Cadbury Egg flavor.
- The food coloring is technically optional. Your filling won’t have the signature cream yellow color of a cadbury egg center but the taste won’t be affected.
But this recipe also a great way to get your Cadbury Egg fix when the iconic candies disappear for the season.
A rich chocolate fudge with buttery cream filling is welcome in my house anytime of year! Treat yourself to this decadently delicious fudge and you’ll be very happy indeed.
More Easy Dessert Recipes
Cadbury Egg Fudge
- ½ cup light corn syrup
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- pinch of kosher salt
- 1 Tablespoon milk
- 1 drop gel yellow food coloring
- 16 ounce milk chocolate melted
- In mixer, beat the butter and corn syrup together. Add vanilla, powdered sugar, salt and milk. Beat until smooth. Remove 2/3 of mixture to separate bowl, beat in several drops of yellow food coloring to remaining mixture.
- Line a 9-inch square baking dish with parchment paper. Melt chocolate according to package directions. Pour half of chocolate in pan to cover the bottom of dish. Spread white layer over chocolate. Drop yellow layer over the white layer, spreading gently with a knife. Pour remaining melted chocolate over, spreading evenly. Refrigerate until chocolate hardens, about 30 minutes.
- Using a VERY hot knife, cut into squares, store in covered container in refrigerator. Enjoy!