Cadbury Egg Fudge

This decadent Cadbury Egg Fudge perfectly captures the iconic Easter treat's flavors in a rich, homemade candy that satisfies cravings year-round. The layered approach creates that signature white and yellow "egg" center surrounded by milk chocolate that looks impressive but requires minimal effort.

I first created this fudge when my daughter begged for Cadbury eggs in July. This recipe became our secret way to enjoy that special Easter flavor anytime without waiting for seasonal treats to appear in stores.

Ingredients

• Corn syrup: Creates that signature smooth texture found in genuine Cadbury eggs
• Unsalted butter: Adds richness while keeping the sweetness balanced
• Vanilla extract: Enhances the creamy flavor without overwhelming
• Powdered sugar: Provides structure and the distinctive fondant texture
• Kosher salt: Amplifies all flavors while cutting through sweetness
• Milk: Adjusts consistency for the perfect creamy center
• Yellow food coloring gel: Works better than liquid for creating the egg yolk appearance
• Milk chocolate: Forms the shell. Choose high quality for best results

Step-by-Step Instructions

Create the Fondant Base:

Beat butter and corn syrup together in your mixer until completely incorporated. Add vanilla, powdered sugar, salt and milk, beating on medium speed until perfectly smooth with no lumps. The mixture should be thick yet workable.

Divide and Color:

Remove approximately two thirds of the white mixture to a separate bowl. With the remaining third, add yellow food coloring gel and beat until evenly distributed. Start with one drop and add more if needed for a brighter yolk color.

Build the Bottom Layer:

Line your 9inch square baking dish with parchment paper, leaving overhang on all sides for easy removal later. Melt chocolate according to package directions until completely smooth. Pour half the melted chocolate into the pan, spreading into an even layer covering the entire bottom.

Create the White Layer:

Once the bottom chocolate layer has slightly set but is still tacky, carefully spread the white fondant mixture over it. Use an offset spatula for the smoothest application, working gently to avoid mixing with the chocolate.

Add the Yolk Layer:

Drop spoonfuls of the yellow mixture over the white layer. Use a knife to gently swirl or spread, creating a marbled effect that mimics a real egg when cut.

Seal with Chocolate:

Pour remaining melted chocolate over the top, working quickly to spread it evenly before it sets. Tap the pan gently on the counter to remove air bubbles and create a smooth surface.

Chill and Cut:

Refrigerate until completely firm, about 30 minutes minimum. Using a knife warmed under very hot water and quickly dried, cut into squares for the cleanest edges.

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The yellow "yolk" center is what makes this fudge truly special. My youngest always bargains for the pieces with the most yellow, while my husband prefers the edge pieces with extra chocolate. It has become our tradition to make this fudge not just for Easter but whenever we need a special treat.

Storage Solutions

This fudge keeps beautifully in the refrigerator for up to two weeks when stored in an airtight container. For longer storage, pieces can be individually wrapped in wax paper and placed in a freezer container for up to three months. Always thaw in the refrigerator before bringing to room temperature for serving.

Customization Options

While traditional Cadbury eggs feature milk chocolate, this recipe works equally well with dark chocolate for a less sweet variation. White chocolate can also be substituted but requires careful melting to prevent scorching. For a minty twist, add a quarter teaspoon of peppermint extract to the white fondant layer. You can also experiment with different food colorings for seasonal variations like orange and black for Halloween or red and green for Christmas.

Serving Suggestions

For an elegant dessert presentation, serve small squares alongside fresh berries and a dollop of whipped cream. When packaging as gifts, stack fudge pieces in decorative paper cups inside small boxes tied with ribbon. During Easter, arrange the fudge on a platter with coconut "grass" and other Easter candies for a festive display.

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Creating this fudge from scratch honors the iconic Easter tradition while delivering a fun, customizable treat that the entire family loves year-round.

Frequently Asked Questions

→ How do I melt the chocolate for this treat?

You can melt chocolate using a microwave on low in 30-second intervals or with a double boiler to avoid burning. Stir often for smooth results.

→ Can I use a substitute for light corn syrup?

Yes, golden syrup or honey can work as alternatives, but may change the flavor slightly.

→ How do I ensure smooth layers while spreading the filling?

Use a warm offset spatula or butter knife and work slowly to spread evenly without blending the colors or textures.

→ Can I store this dessert at room temperature?

It's best kept refrigerated to maintain firmness and texture. Store in an airtight container for up to one week.

→ What’s the best way to cut the fudge without cracking the chocolate?

Use a sharp knife warmed under hot water and dried. Cut firmly but gently for clean, crack-free squares.