Cadbury Egg Fudge

This layered Cadbury Egg Fudge brings all the magic of those Easter favorites into a mouth-watering dessert. The smooth sweet center tucked between two chocolate layers gives you that familiar Cadbury taste without any tricky techniques. I stumbled upon this method when I needed a simpler way to get that classic combo while hosting friends during springtime celebrations.

At our family Easter lunch last year, my usually picky niece not only asked for another piece but also wanted to know how to make it herself. What makes it work so well is how the rich chocolate plays off that special sweet filling.

Key Ingredients and Smart Shopping Advice

• Corn Syrup: Use the light version to nail that signature Cadbury filling consistency
• Milk Chocolate: Try Ghirardelli wafers for the creamiest finish and tastiest results
• Powdered Sugar: This gives the filling its perfect sweet, silky feel
• Yellow Food Coloring: Go with gel types since you'll need just a tiny bit for bright color
• Vanilla Extract: Stick with the real stuff for much better flavor

Step-by-Step Making Process

1. Mix Up the White Center: Whip butter and corn syrup till they're totally smooth. Throw in vanilla, powdered sugar, a touch of salt, and milk, and keep mixing until it's creamy with zero lumps. You want it thick but easy to spread.
2. Make the Yellow Part: Put about 2/3 of your white mixture in another bowl. Add yellow food coloring to what's left and mix it well. This makes that eye-catching "yolk" look just like real Cadbury eggs.
3. Get Your Chocolate Ready: Put milk chocolate in a bowl that's safe for the microwave. Heat it in short bursts of 20-30 seconds, giving it a good stir each time, until it's completely melted and silky. Don't let it get too hot or it'll turn grainy.
4. Start the Base Layer: Put parchment paper in a 9-inch square pan, leaving some hanging over the sides for easy lifting later. Pour half your melted chocolate in and spread it evenly. Pop it in the fridge for about 5 minutes so it firms up a bit.
5. Add the White Layer: Carefully spread the white filling over your slightly set chocolate base. Go slow and steady to make an even layer without messing up the chocolate underneath.
6. Put in the Yellow "Yolk":: Drop spoonfuls of the yellow filling on top of the white layer. Use a flat knife or spatula to gently swirl it around, making a marbled pattern that looks like egg yolk.
7. Finish with More Chocolate: Pour what's left of your melted chocolate over everything. Tilt the pan around to cover it all or use a spatula to spread it carefully across the whole surface.
8. Let It Set: Put the fudge in the fridge for at least half an hour until the chocolate gets completely firm. All the layers will stick together while chilling.
9. Slice It Up: Take it out of the fridge. Use the parchment paper to lift the whole thing out of the pan. Cut into squares with a knife you've run under hot water and wiped off between cuts.
10. Keep It Fresh: Store cut pieces in a container that seals tight, putting parchment paper between layers if you stack them. Keep in the fridge until you're ready to serve.

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When I first tried making this fudge, I wasn't sure it could really taste like the real thing, but just one bite took me right back to digging through Easter baskets as a kid.

Tasty Twist Ideas

I've tried lots of different versions over the years that my family and friends can't get enough of. One hit was adding a couple drops of peppermint extract to the white filling for a cool mint chocolate twist. During Christmas season, I've switched up the colors to red and green instead of white and yellow, then sprinkled crushed candy canes on top for a holiday touch. Once you get the hang of the basic recipe, you can play around with it for any holiday or flavor you can dream up.

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Perfect Present Possibilities

This fudge works wonderfully as a handmade gift that feels more personal than anything from a store. I've packed small squares in pretty Easter tins with bright tissue paper for my kids' teachers and our neighbors. For something extra fancy, try using cookie cutters to make egg shapes, then wrap each piece in pastel foil – they look just like store-bought eggs but taste way better. People's faces light up when they bite into something familiar but clearly made with love.

Fun With Kids

Making this fudge has turned into a special tradition with my grandkids every spring. All the different steps make it great for helpers of all ages – little ones can stir things and drop dollops of the yellow "yolks" while bigger kids can help measure stuff and watch the chocolate as it melts. Besides just making something yummy, it's a great time to talk about why eggs are special symbols during Easter. These kitchen moments build memories while teaching both cooking skills and holiday traditions to kids.

I figured these tricks out the hard way - like that time I tried cutting it straight from the fridge with a cold knife and ended up with chocolate that cracked and edges that looked all messy.

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Closing Thoughts

This fudge has become my go-to Easter contribution that everyone asks for year after year. There's something really satisfying about turning a favorite seasonal candy into a homemade treat everyone can enjoy together. When you cut it, the layers look so pretty, making it just as nice to look at as it is to eat. What's great about this recipe is how flexible it is - you can change how much yellow versus white filling you use for a more dramatic "egg" look, or even color the white filling light blue or pink for a fun change. However you make it your own, this fudge brings Cadbury egg joy to your table in a whole new way.

Frequently Asked Questions

→ How does a hot knife help?

It slices chocolate smoothly and prevents cracking.

→ Do I really need food coloring?

Nope, the yellow is just for looks and won't change the flavor.

→ What kind of chocolate should I pick?

Milk chocolate tastes closest, but semi-sweet can work too.

→ What's the best way to store it?

Pop it in the fridge in a covered container.

→ Can I freeze leftovers?

Totally, just wrap it tight, and it'll last for up to 3 months.