Creme Egg fudge

Spring has sprung! My love affair with the humble Creme Egg has endured both time and distance – I once had them hand delivered to my apartment in Finland by a British rock band, I filled my suitcase with them when  I travelled back and forth whilst teaching in northern France… quite simply, a Creme Egg cannot be beaten when it comes to getting a sugary fix.

Another of my great loves is fudge, and so it was with great excitement on Saturday night (rock’n’roll, huh?) that I took to the kitchen to prepare a cauldron full of delicious fudge. Healthy it ain’t…

Recipe: Creme Egg fudge


  • 700g caster sugar
  • 200ml double cream
  • 200ml milk
  • 160g butter
  • Creme Eggs, broken


  1. Combine the sugar, milk, cream and butter in a large non-stick pan and bring to the boil, stirring occasionally. When the mixture hits 115ºC, remove from the heat and set aside for 5 minutes.IMG_20190316_185552.jpg
  2. Beat the cooled mixture and pour into a foiled baking tin. Fold the broken Creme Eggs into the mixture, taking care to keep stirring to distribute evenly.
  3. Leave to cool, before chilling overnight in the fridge.
  4. Turn the cooled fudge mixture out and cut into small pieces (bigger is most certainly not better in this situation!)
  5. Fend off your salivating friends, family and colleagues.

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