Indulgent, creamy, and loaded with pockets of gooey caramel or milk chocolate, Cadbury Egg Fudge is the ultimate Easter treat. This rich, melt-in-your-mouth fudge combines silky-smooth white or milk chocolate with sweetened condensed milk to create a decadent base, then gets studded with iconic Cadbury Mini Eggs or Cadbury Creme Eggs for bursts of crunchy, creamy goodness in every bite. Whether you’re making it for an Easter gathering, giving it as a homemade gift, or just treating yourself, this no-bake, foolproof recipe comes together with minimal effort and maximum flavor. Best of all, you only need a handful of ingredients and a few minutes of prep to create this festive, showstopping dessert. If you’re a Cadbury lover, this Cadbury Egg Fudge is the perfect way to celebrate the season with a deliciously rich and chocolatey twist!
Why You’ll Love This Recipe
No-Bake and Easy
- Only a few ingredients and a simple stovetop or microwave method make this foolproof.
Perfect for Easter Celebrations
- Cadbury Eggs add a festive, fun element, making this an irresistible holiday treat.
Creamy and Crunchy Texture
- The smooth chocolate fudge contrasts beautifully with the crisp candy shell of Mini Eggs or the gooey filling of Creme Eggs.
Great for Gifting
- Package in Easter-themed boxes or treat bags for a thoughtful homemade gift.
Make-Ahead Friendly
- Stores well in the fridge or freezer, so you can prepare it in advance.
Customizable
- Switch up the chocolate, add mix-ins, or create a layered effect for a unique twist!
Preparation Time and Servings
- Prep time: 10 minutes
- Chill time: 2–3 hours
- Total time: 3 hours 10 minutes
- Yield: 24 small squares
- Serving Size: 1 square
Nutritional Information (per serving)
- Calories: 220 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 10g
- Fiber: 1g
- Sugar: 26g
Ingredients
For the Fudge Base
- 3 cups chocolate chips (milk, white, or dark chocolate)
- 1 can (14 oz) sweetened condensed milk
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- Pinch of salt
Mix-Ins and Toppings
- 1 cup Cadbury Mini Eggs, crushed (for crunch)
- 4–5 Cadbury Creme Eggs, halved (for gooey texture)
- Extra chocolate drizzle or sprinkles (optional)
Step-by-Step Instructions
1. Prepare the Pan
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Lightly grease the parchment paper with a touch of butter or cooking spray.
2. Melt the Fudge Base
- In a heatproof bowl, combine chocolate chips, sweetened condensed milk, and butter.
- Microwave method: Heat in 30-second intervals, stirring well each time, until smooth and melted.
- Stovetop method: Use a double boiler (heatproof bowl over simmering water) and stir until fully melted and smooth.
- Remove from heat and stir in vanilla extract and salt.
3. Fold in Cadbury Mini Eggs
- Let the fudge mixture cool slightly (about 3 minutes).
- Stir in crushed Cadbury Mini Eggs, ensuring they’re evenly distributed.
4. Pour and Add Cadbury Creme Eggs
- Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
- Gently press halved Cadbury Creme Eggs into the top of the fudge.
- For extra flair, drizzle with melted white chocolate or top with sprinkles.
5. Chill and Set
- Refrigerate for 2–3 hours, or until completely firm.
- For faster setting, freeze for 1 hour.
6. Slice and Serve
- Lift the fudge out using the parchment paper overhang.
- Use a sharp knife to cut into 24 squares.
- Serve at room temperature or slightly chilled for the best texture.
Ingredient Background
Chocolate Chips
A high-quality chocolate (milk, dark, or white) ensures a rich and smooth fudge base.
Sweetened Condensed Milk
Provides the perfect creamy texture and sweetness—no need for extra sugar!
Cadbury Mini Eggs
The crunchy candy shell and creamy milk chocolate interior add the ultimate Easter flavor and texture.
Cadbury Creme Eggs
A gooey, caramel-like filling that creates an indulgent, signature Easter treat.
Technique Tips
Use High-Quality Chocolate
- Cheap chocolate chips may result in grainy fudge—opt for premium brands for a smoother finish.
Let the Fudge Cool Slightly Before Adding Eggs
- This prevents Mini Eggs from melting and losing their signature crunch.
Cut with a Warm Knife
- Run your knife under hot water and wipe dry between slices for clean, even pieces.
Freeze for Firmer Fudge
- If the fudge is too soft, freeze for 10–15 minutes before cutting.
Alternative Presentation Ideas
Layered Fudge
- Create two layers by using white chocolate for one half and milk chocolate for the other.
Swirled Fudge
- Melt white and dark chocolate separately and swirl them together for a marbled effect.
Easter Egg Nest Fudge
- Top with toasted coconut and extra Mini Eggs to mimic bird nests.
Cookie Crust Base
- Add a crushed graham cracker or Oreo crust for extra texture.
Additional Tips for Success
- Use room temperature ingredients for better mixing.
- Gently press Creme Eggs into the top rather than stirring them in—they hold their shape better.
- For extra flavor, add a pinch of espresso powder to enhance the chocolate richness.
- Store in an airtight container to maintain freshness.
Recipe Variations
- Peanut Butter Cadbury Egg Fudge: Add ½ cup peanut butter for a Reese’s-inspired twist.
- Rocky Road Version: Stir in mini marshmallows and chopped almonds for a crunchier texture.
- Salted Caramel Fudge: Drizzle with caramel sauce and sprinkle with sea salt.
- Dark Chocolate Lovers’ Version: Use bittersweet chocolate for a richer, less sweet variation.
- Nutty Delight: Stir in chopped hazelnuts or pecans for a nutty crunch.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze slices in a sealed container for up to 2 months.
- Thaw at room temperature before serving.
Healthier Twist Ideas
- Use dark chocolate instead of milk for added antioxidants.
- Reduce sweetness by using unsweetened chocolate and cutting back on Mini Eggs.
- Swap heavy cream for coconut milk for a dairy-free version.
- Add chopped almonds or walnuts for extra protein and fiber.
Serving Suggestions for Events
- Easter Dessert Table: Arrange on a pastel platter with chocolate bunnies and marshmallow chicks.
- Brunch Spread: Pair with fresh fruit, coffee, and mini muffins for a sweet morning treat.
- Springtime Gift Boxes: Wrap individual pieces in clear treat bags tied with festive ribbons.
- Iftar Dessert: A rich, satisfying post-fast treat when paired with tea or coffee.
- Bake Sale Favorite: Cut into bite-sized pieces and package for easy grab-and-go treats.
Special Equipment
- 8×8-inch baking dish
- Parchment paper
- Sharp knife
- Heatproof mixing bowl
- Spatula
- Double boiler or microwave-safe bowl
Frequently Asked Questions
1. Can I make this without condensed milk?
Yes, you can make Cadbury Egg Fudge without sweetened condensed milk, although the texture and sweetness may slightly differ. A common alternative is to use heavy cream and powdered sugar—combine 1 cup heavy cream with ¾ to 1 cup powdered sugar to mimic the sweetness and creaminess of condensed milk. You’ll also need to cook it longer on low heat until it thickens to a condensed milk-like consistency before mixing with the chocolate. Keep in mind that the resulting fudge may be softer or require a bit more chilling time. You could also experiment with condensed coconut milk for a dairy-free option.
2. Can I use white chocolate?
Absolutely! White chocolate works beautifully in this recipe and adds a rich, creamy, and slightly sweeter base that complements the candy eggs perfectly. It also allows for more visual contrast if you use colorful Mini Eggs or drizzle darker chocolate on top. When using white chocolate, make sure you choose high-quality baking white chocolate or white chocolate chips that melt smoothly. Be extra careful with the heat, as white chocolate tends to burn more easily than milk or dark chocolate. You can even make a layered fudge, with a base layer of white chocolate and a top layer of milk or dark chocolate for added texture and flavor.
3. How do I keep fudge from sticking?
To prevent sticking and ensure easy removal, always line your pan with parchment paper or aluminum foil, leaving an overhang on the sides so you can lift the fudge out once it’s set. You can also lightly grease the parchment paper with butter or cooking spray to make sure nothing sticks. If you’re not using parchment paper, be sure to generously butter the entire pan. Using a nonstick pan can help, but parchment paper gives the best results and makes slicing the fudge much easier and cleaner.
4. What if my fudge doesn’t set?
If your fudge turns out too soft or doesn’t set properly, don’t worry—it can usually be fixed. First, chill it for a few more hours, as sometimes it just needs more time. If it’s still soft, place it in the freezer for 30–60 minutes to help it firm up before cutting. If your fudge is still too gooey, it may be due to too much moisture in the mix (especially if you added additional mix-ins or used low-fat chocolate). For next time, try reducing liquid ingredients slightly or using full-fat chocolate and condensed milk for better structure. Soft fudge is still delicious—just cut it into smaller pieces and enjoy it as a truffle-style dessert!
5. Can I add food coloring?
Yes, food coloring is a fun way to make your Cadbury Egg Fudge more festive and suited to spring or Easter themes. This works best when using white chocolate as your base, as the color will show up more vibrantly. Use gel or oil-based food coloring (not water-based), which mixes better with chocolate and doesn’t cause it to seize. Try swirling in pastel colors like baby blue, pink, or lavender for a marble effect, or divide the fudge into sections and dye each one a different color for a layered rainbow fudge. Be careful not to overmix or it may muddy the colors.
6. Can I use homemade caramel-filled eggs?
Definitely! Homemade caramel or cream-filled chocolate eggs are a delicious substitute for store-bought Cadbury Creme Eggs. Just make sure they’re firm enough to slice in half without oozing too much, and gently press them into the fudge after pouring it into the pan. If the homemade eggs are very soft or gooey, refrigerate them briefly before slicing to make handling easier. You can also make mini versions and scatter them throughout the fudge for gooey bites in every square. Either way, the fudge will have the same rich, indulgent texture with an added homemade touch.
7. Can I double the recipe?
Yes, this recipe is very easy to double if you’re making fudge for a larger group or for gifting. Simply double all ingredients and use a 9×13-inch pan instead of an 8×8-inch one. Keep in mind that thicker fudge may need slightly more chilling time to set fully. If you’re using deeper pans or making extra-thick fudge squares, consider chilling for up to 4–5 hours or overnight. For even layers and consistent texture, spread the mixture evenly with a spatula and lightly tap the pan on the counter to remove air bubbles.
8. What’s the best way to serve this?
Because Cadbury Egg Fudge is very rich and dense, the best way to serve it is in small squares or rectangles, about 1 to 1.5 inches in size. Use a sharp knife dipped in hot water and wiped clean between cuts to ensure clean slices, especially if your fudge has soft or gooey components like Creme Eggs. You can present it on a decorative platter with Easter candy, or wrap individual pieces in cellophane bags or mini cupcake liners for party favors or gifts. For an elegant dessert board, pair the fudge with other sweets like chocolate bark, truffles, cookies, and fresh fruit.
Conclusion
Cadbury Egg Fudge is everything a festive dessert should be—easy to make, visually stunning, and absolutely decadent. With its creamy chocolate base and delightful bursts of crunchy or gooey Cadbury eggs, this treat is perfect for sharing, gifting, or indulging in all on your own. Whether you stick with the classic recipe or try one of the many variations, the result is always crowd-pleasing and delicious. Ideal for Easter brunches, dessert tables, bake sales, or simply celebrating spring, this fudge is destined to become a cherished seasonal tradition. So gather your ingredients, unwrap those eggs, and create a treat everyone will remember—one sweet, chocolatey square at a time.
Print
Cadbury Egg Fudge
- Total Time: 3 hours 10 minutes
- Yield: 24 small squares 1x
Ingredients
For the Fudge Base
- 3 cups chocolate chips (milk, white, or dark chocolate)
- 1 can (14 oz) sweetened condensed milk
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- Pinch of salt
Mix-Ins and Toppings
- 1 cup Cadbury Mini Eggs, crushed (for crunch)
- 4–5 Cadbury Creme Eggs, halved (for gooey texture)
- Extra chocolate drizzle or sprinkles (optional)
Instructions
1. Prepare the Pan
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Lightly grease the parchment paper with a touch of butter or cooking spray.
2. Melt the Fudge Base
- In a heatproof bowl, combine chocolate chips, sweetened condensed milk, and butter.
- Microwave method: Heat in 30-second intervals, stirring well each time, until smooth and melted.
- Stovetop method: Use a double boiler (heatproof bowl over simmering water) and stir until fully melted and smooth.
- Remove from heat and stir in vanilla extract and salt.
3. Fold in Cadbury Mini Eggs
- Let the fudge mixture cool slightly (about 3 minutes).
- Stir in crushed Cadbury Mini Eggs, ensuring they’re evenly distributed.
4. Pour and Add Cadbury Creme Eggs
- Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
- Gently press halved Cadbury Creme Eggs into the top of the fudge.
- For extra flair, drizzle with melted white chocolate or top with sprinkles.
5. Chill and Set
- Refrigerate for 2–3 hours, or until completely firm.
- For faster setting, freeze for 1 hour.
6. Slice and Serve
- Lift the fudge out using the parchment paper overhang.
- Use a sharp knife to cut into 24 squares.
- Serve at room temperature or slightly chilled for the best texture.
- Prep Time: 10 minutes
- Chill Time: 2–3 hours
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 26g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g