Creme Egg fudge


Easter is without a doubt one of my favourite times of year – what’s not to love about four days off work and mountains of delicious chocolate eggs packing the shelves (and let’s be honest, filling my tummy).

One of my favourite things to do at this time of year is come up with deliciously decadent treats that are perfect for enjoying as part of your annual Easter-chocolate-coma, or giving to loved ones as gifts instead of the standard store-bought bits of pieces. And luckily, this delicious Creme Egg fudge ticks both boxes.

You might remember that I shared a recipe for pretty delish Pineapple Lump Fudge late last year (if not, click here to check it out). Well, this Creme Egg fudge is based on the same recipe and is equally as delicious.


This is one truly decadent recipe and an absolute dream for chocolate-lovers. Imagine a creamy, soft chocolate fudge made with a block and a half of milk eating chocolate, stuffed with chopped mini Creme Eggs and finished with a scattering of even more chopped mini Creme Eggs. Yeah, it’s amazing.

Despite being so indulgent, this fudge is incredibly simple to make – it’s as easy as popping the ingredients in a saucepan over low heat and stirring it until smooth. Voila! You have fudge. Then just pop in the Creme Eggs and you’re finished. It’s that simple.

I hope you enjoy this rather special Easter treat!



  • 400g milk chocolate, broken
  • 395g sweetened condensed milk
  • 25g butter, softened
  • 100g icing sugar
  • 260g (two bags) mini Creme Eggs, unwrapped and chopped into quarters


  1. Line a slice tin with baking paper. I used a 25cm x 15cm tin for mine.
  2. Place chocolate, condensed milk and butter in a saucepan and warm over low heat. Stir continuously until melted, smooth and glossy. Remove from heat.
  3. Add icing sugar and whisk until well combined and smooth.
  4. Allow to cool slightly (20-30 seconds) then stir through half the chopped Creme Eggs until evenly distributed. Pour fudge into prepared slice tin and spread evenly. Top with remaining Creme Eggs, pressing lightly to set in fudge.
  5. Place in fridge to set (approx. one hour). Slice using a warm knife. Store in an airtight container in the fridge.

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  • Natalie Jayet

    This looks so delicious! I’m not much of a baker but may have to give this a try.

    • Kirsten Robinson

      Thanks Natalie! It’s a super quick & easy recipe to make – I hope you like it :)

  • Cassandra Myee

    Four words, Get. In. My. Belly! Yum! I’ll definitely be making this as Easter treats x

    • Kirsten Robinson

      I hope you like it Cassandra!

  • Meagan Kerr

    Yummo! I loved your Pineapple Lump fudge, so I’m looking forward to tasting some of this!

    • Kirsten Robinson

      Thanks Meagan – I hope you like it just as much x

  • Jacqui Carlson

    I loved the pineapple lumps one, so I’m sure this one will be just as delish!
    Does it keep well? Ha that is if I can resist eating it all after making it!!!

    • Kirsten

      Thanks so much Jacqui, I’m glad you loved my pineapple lump fudge :) This keeps nicely in the fridge – if it lasts that long 😉