We are properly into March now, and that means I am going to be stepping up the Easter treats for the next few weeks. Of course that also means I’ve got plenty more chocolate coming your way, as well as the recipes for the Mother’s Day treats I sent my Mum. Can’t spill the beans on that one just yet though.
So, what about today? Well – I’ve got some white chocolate Creme Egg fudge that is so sweet it will make your teeth hurt. In a good way, of course. If you love white chocolate then you are going to go crazy for this white chocolate fudge. And who doesn’t love white chocolate? Katie, put your hand down.
The fudge itself is a really easy condensed milk recipe, that involves only three ingredients. Yes, you heard that right. And it’s the cheating type of fudge that doesn’t involve a sugar thermometer or any type of knowledge or skill whatsoever. If you can melt chocolate and mix it with some other ingredients, then you are set.
Just to be clear before we begin, this fudge is the soft and creamy sort, not the crumbly and grainy sort. It is like fudge and Milkybar had a soft little square baby.
You are going to need an 8inch square brownie pan for this recipe. If you don’t have one of those, then you can make this in two 1-litre rectangular ice cream tubs, or whatever you find lying around that looks the right size. It doesn’t even have to be rectangular, although it does make life easier when cutting into squares.
I lined my pan with aluminium foil. Don’t do this. It is a pain to peel off, and gets everywhere. Instead, line your pan with greaseproof paper or baking parchment, along the bottom and up the sides. Leave some excess so that you can easily pull the fudge out of the pan once it’s set.
Grab a saucepan and put the chocolate, milk, and butter in it. You are going to need a decent sized saucepan here, because 500g of chocolate takes up a surprising amount of room. Make sure the chocolate is broken up into fairly small pieces to make the melting process a lot quicker, and to minimise the chances of splitting your fudge.
I didn’t think it was possible to split condensed milk fudge, but I have now been proven wrong. Don’t throw massive chunks of chocolate in the pan and stir vigorously. The fudge will hate you.
Once the chocolate is melted, the only thing left to do is to stir in some smashed up Creme Eggs. I used 8 full sized ones, but I definitely think you could put more in there to maximise the Easter experience. I broke the Creme Eggs up with my bare hands (what a savage) but this did result in a bit of a mess. You could try putting the eggs in a plastic sandwich bag and hitting them with a rolling pin. Don’t completely pulverise them though, you want decent sized chunks of chocolate and Creme Egg filling in your fudge.
If you haven’t done so yet, I would absolutely love it if you followed me on Twitter, Pinterest, Instagram or Facebook. I promise not to spam you – and you will never miss out on my new recipes! Or you can subscribe to What Charlotte Baked by email – check out the sidebar for details
- 397g (14oz) sweetened condensed milk (one normal sized can)
- 500g (17.6oz) good quality white chocolate, broken into small pieces
- 50g (¼ cup) unsalted butter
- 8 full sized Cadbury's Creme Eggs
- Line the bottom and sides of an 8inch (20cm) square brownie tin with greaseproof paper, leaving some excess hanging over the edges to make it easy to get the fudge out. Set aside.
- Put the condensed milk, white chocolate, and butter into a medium sized saucepan, and heat on a low temperature, stirring occasionally to avoid the chocolate catching. Do not stir too vigourously or frequently, or you might split thee mixture (I'm speaking from experience here).
- Once the chocolate has completely melted, remove from the heat. Break up the Creme Eggs, using your hands, a knife, or hitting with a rolling pin. Add the smashed up Creme Eggs to the saucepan, and stir gently. Do not stir too much, as you do not want the eggs to melt too much, or dissolve into the fudge mixture.
- Pour the fudge into the pre-prepared brownie tin, and smooth out so that the top is as flat as possible. Put in the fridge to set for at least four hours - I usually leave overnight. Once set, remove from the fridge and cut into squares using a sharp knife.
- Keep the fudge in an air-tight container in a cool dry place for 1-2 weeks. If stored in the fridge, it may last for 3-4 weeks. The squares of fudge can be frozen for 2-3 months.