This easy Microwave Easter Egg Fudge is quick and delicious. It has both Cadbury Easter Creme eggs AND Cadbury mini eggs for the ultimate Easter egg party in your mouth! And it's the perfect bake sale fudge. Making it in the microwave is faster and easier, and there's no fussing with a candy thermometer!
Easter Egg Fudge is popular at Easter, but it also makes a great spring bake sale item! It was inspired by my Easter Creme Egg Icebox Cake - An Easy Easter Dessert.
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And if you LOVE Easter Creme Eggs and Mini Eggs as much as I do, try my Mini Egg Cupcakes and my Easter Creme Egg Chocolate Swiss Roll !
The first time I saw a Cadbury Easter Creme Egg, I was only a small child...The creamy white and yellow center just looked a little too real. It took me a while to wrap my head around, and I'll be honest, at first, I found it a little unappetizing.
However, after I ate my first one, I was in love! Easter cream eggs alone are amazing, but Easter cream eggs, mini eggs, AND fudge? Well, they were just meant to be together...
🥘 Ingredient Notes
For this Easter Creme Egg Fudge, you'll need these simple ingredients:
- Milk chocolate chips. Milk chocolate chips work best in this recipe. I use Hershey's.
- Butter. I use unsalted butter because I like to control the salt in my cooking and baking. Salt content varies by brand.
- Cadbury mini Easter Creme eggs (affiliate link). You can use the larger Easter Creme eggs if you can't get mini eggs.
*Please see recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Milk Chocolate Chips. You can use dark chocolate chips if you prefer dark chocolate to milk chocolate.
- Cadbury mini Easter Cream Eggs. You can swap out the Cadbury Mini Eggs and Creme Eggs for other Easter chocolates like Reese’s eggs, caramel-filled eggs, or solid chocolate eggs. Just be sure to crush them.
- Butter. You can use salted butter if you don't have unsalted, but it will taste a little saltier.
History of the Cadbury Creme Egg
The Cadbury Creme Egg has been around for a very long time! Cadbury created the first chocolate egg filled with sugary treats in 1875, and in 1923, they created the very first chocolate eggs filled with cream. But these chocolate eggs, as we know them today, weren’t actually invented until 1963 under the name “Fry’s Creme Eggs.”
The name was changed to “Cadbury Creme Eggs” in 1971. These cream-filled eggs are produced by many companies around the world and it's no surprise that Hershey's has market rights in the United States. You can read more about the history of the Easter Creme Eggs HERE.
🔪How to Make Easter Egg Fudge
PREP: Spray an 8x8 inch square baking pan with non-stick cooking spray. Alternatively, you can line it with parchment paper.
- Step 1: Place milk chocolate chips, white chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl.
- Step 2: Heat in the microwave on HALF POWER /50% for about 4- 5 minutes, stirring every 1-2 minutes and more (every 30 seconds) towards the end/last 2 minutes. *Heat it just until the chocolate mixture is melted and completely combined. It may take up to 6-8 minutes, depending on the power and age of your microwave, as white chocolate chips tend to melt slower.
- Step 3: Meanwhile, crush 12 mini Easter cream eggs. You can use a hammer or a rolling pin to do this.
- Step 4: When the chocolate is melted, gently stir crushed mini Easter cream eggs into the chocolate mixture until combined.
- Step 5: Transfer fudge mixture to prepared dish and smooth down with a spatula.
- Step 6: Gently partially crush mini eggs using a rolling pin or hammer. *You could even crush them a little less than I have in this photo if you prefer.
- Step 7: Sprinkle crushed mini eggs on top of the fudge and gently press into fudge.
- Step 8: Cover and refrigerate until set and completely cool (about 90 minutes). Slice into 25 (5 rows each way)squares and enjoy!
Expert Recipe Tips
- Use High-Quality Chocolate. The better the chocolate, the better the fudge! Use a good-quality milk chocolate like Hershey’s, Cadbury, or Ghirardelli for the best taste and texture.
- Melt Chocolate at 50% Power. Microwaving on full power can scorch the chocolate, causing it to seize and become grainy. Always melt at 50% power, stirring every 30-60 seconds to ensure smoothness.
- Avoid Chocolate Seizing: Keep Everything Dry! Water is chocolate’s worst enemy! Even a tiny drop of water or steam can cause the chocolate to seize (become grainy and lumpy). To prevent this, use completely dry bowls and utensils. Make sure your mixing bowl, spatula, and any other tools are moisture-free before melting the chocolate. Avoid condensation – If your chocolate was in the fridge, let it come to room temperature before melting it to prevent moisture buildup. Don’t use a wet spoon – Even a damp spatula or spoon can cause issues, so always dry them thoroughly before stirring.
- Be Gentle When Mixing. Overmixing can introduce air bubbles and create a crumbly texture. Stir only until combined for a smooth and creamy consistency.
- Line the Pan for Easy Removal. Using parchment paper with overhanging edges makes it super easy to lift out the fudge for cutting. If you don’t have parchment, grease the pan well with non-stick spray.
- Don’t Rush the Chilling Process. Let the fudge set completely in the fridge for at least 90 minutes before slicing. If it’s too soft, refrigerate it longer or pop it in the freezer for 30 minutes for firmer results.
- Cut with a Warm Knife for Clean Edges. Run a sharp knife under hot water, wipe it dry, and then slice for smooth, even squares. Repeat between cuts for best results..
- Perfect for Bake Sales & Gifting! Make extra because this fudge is a hit! Package it in cute Easter-themed boxes or bags for gifts, bake sales, or Easter celebrations.
👪Servings
Kids love Easter creme eggs, mini eggs, or any chocolate eggs any time of the year, so I made these for a spring bake sale, and they went crazy for it! It was the first thing to go, and I wish that I had made quadruple the amount I made.
This Easy Easter Fudge recipe makes 25 small pieces (the size in the photos), but you can click on the highlighted servings number in the recipe card and adjust the recipe to however many servings you want.
So, if you are looking for an easy bake sale idea, give these a try!
But if you're having a bake sale after Easter, no problem; this recipe is perfect for using up Easter chocolate egg leftovers (if you actually have any).
🌡️Storage
Store this Mini Egg Fudge recipe in the fridge in an airtight container for 4-5 days. If you are just storing it overnight, you could simply cover it in plastic wrap.
This Cadbury Egg fudge also freezes well, so you can make it well in advance! Just make sure you make 3-4 times more than you think you need because it will be a hot seller (especially if you put Easter cream eggs in front of it)!
❔Recipe FAQ's
Absolutely! You can melt the ingredients using a double boiler on the stovetop over low heat. Stir frequently until fully melted and smooth.
Make sure you heat the chocolate mixture on half power (50%) and stir frequently. Overheating or heating at full power can cause the chocolate to seize, making the fudge grainy.
If your fudge is too soft, it may not have been chilled long enough or the chocolate mixture was over-mixed before setting. Let it chill longer in the fridge, or try freezing it for firmer result.
If you have leftover sweetened condensed milk, store it in an airtight container in the fridge for up to 7 days or freeze it for up to 3 months.
If your chocolate does seize, try stirring in a small amount of warm vegetable oil or melted butter to help smooth it out. But prevention is key!
But even if you're not having a bake sale or don't like overly sweet treats, you'll still love this quick and easy Easter Cream Egg Microwave Fudge (and so will anyone else you share it with)!
So, if you are looking for Easter fudge recipes for your sweet tooth or fun Easter desserts, you'll love this delicious fudge!
And if you're looking for more easy fudge recipes, try my Microwave Sugar Cookie Fudge or this Rootbeer Float Fudge - it really does taste like a rootbeer float!
Happy Easter!
🍪More Bake Sale Recipes
So, if you are looking for bake sale recipes, this Easter Egg Fudge was a huge hit! But also be sure to check out my other best sellers:
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Microwave Easter Egg Fudge Recipe
Equipment
Ingredients
- 1 300ml can condensed milk
- 2 cups milk chocolate chips
- 1 225 g -bag white chocolate chips (about 1 ¼ cups)
- ¼ cup butter
- 12 Cadbury mini creme eggs smashed/chopped
- ½ cup Cadbury mini eggs (colored) light crushed/broken
Instructions
- Spray an 8 inch square baking pan with non-stick cooking spray. Or alternatively, you can line it with parchment paper.
- Place milk chocolate chips, white chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl.1 300ml can condensed milk, 2 cups milk chocolate chips, 1 225 g -bag white chocolate chips (about 1 ¼ cups), ¼ cup butter
- Heat in the microwave on HALF POWER /50% for 4-5 minutes, stirring every 1-2 minutes and more (every 30 seconds) towards the end/last 2 minutes. *You want to heat it just until the chocolate mixture is melted and completely combined. It may take up to 10 minutes, as the white chocolate chips tend to melt slower.
- Meanwhile, crush 12 mini Easter cream eggs. *I put them in a ziplock bag and crush them with a hammer (or rolling pin).12 Cadbury mini creme eggs
- When the chocolate is melted, gently stir crushed mini Easter cream eggs into the chocolate mixture.
- Gently crush mini eggs with a hammer or a rolling pin.½ cup Cadbury mini eggs (colored)
- Sprinkle crushed mini eggs on top of the fudge and gently press into fudge.
- Cover and refrigerate until set and completely cool (about 90 minutes ) Slice into 25 (5 rows each way)squares and enjoy!
Notes
- Use High-Quality Chocolate. The better the chocolate, the better the fudge! Use a good-quality milk chocolate like Hershey’s, Cadbury, or Ghirardelli for the best taste and texture.
-
- Melt Chocolate at 50% Power. Microwaving on full power can scorch the chocolate, causing it to seize and become grainy. Always melt at 50% power, stirring every 30-60 seconds to ensure smoothness.
-
- Avoid Chocolate Seizing: Keep Everything Dry! Water is chocolate’s worst enemy! Even a tiny drop of water or steam can cause the chocolate to seize (become grainy and lumpy). To prevent this: Use completely dry bowls and utensils – Make sure your mixing bowl, spatula, and any other tools are moisture-free before melting chocolate, Avoid condensation – If your chocolate was in the fridge, let it come to room temperature before melting to prevent moisture buildup.Don’t use a wet spoon – Even a damp spatula or spoon can cause issues, so always dry them thoroughly before stirring.
-
- Be Gentle When Mixing. Overmixing can introduce air bubbles and create a crumbly texture. Stir only until combined for a smooth and creamy consistency.
-
- Line the Pan for Easy Removal. Using parchment paper with overhanging edges makes it super easy to lift out the fudge for cutting. If you don’t have parchment, grease the pan well with non-stick spray.
-
- Don’t Rush the Chilling Process. Let the fudge set completely in the fridge for at least 90 minutes before slicing. If it’s too soft, refrigerate longer or pop it in the freezer for 30 minutes for firmer results.
-
- Cut with a Warm Knife for Clean Edges. Run a sharp knife under hot water, wipe it dry, and then slice for smooth, even squares. Repeat between cuts for best results..
-
- Perfect for Bake Sales & Gifting! Make extra, because this fudge is a hit! Package it in cute Easter-themed boxes or bags for gifts, bake sales, or Easter celebrations.
Darlene Demell
oh wow I love these Easter cream eggs. This is a recipe I have to try. Too bad the only time I can find these eggs though is at Easter time. Thanks for sharing.
Terri Gilson
Thanks, Darlene! I hope you get lucky and find some eggs earlier this year!
Kim
I can see why these are a hit! Who could resist? Also love the fact that is easy - I confess, I am intimidated by candy thermometers.
Terri Gilson
Thanks, Kim 🙂 Candy thermometers can definitely be intimidating!
Vanessa | Zest & Simmer
Creme eggs are my favourite Easter candy, and you’ve made them infinitely times yummier with this fudge!!! Looks so delicious I can’t wait to try it out!
Terri Gilson
Thanks, Vanessa!
Sabrina
Yum! (And thank you for not making me use a candy thermometer!) I love Easter cream eggs so much but this fudge is a much tidier way to enjoy them and such a quick easy recipe. Thanks so much!
Terri Gilson
haha you're welcome! Although I'm quite comfortable with a candy thermometer, this is so much less hassle!
Leanne | Crumb Top Baking
I totally remember growing up that creme eggs and mini eggs were around at Easter time and that was it. The same was true of so much of the Christmas chocolate you see all the time now. Year round availability kinda takes some of the excitement away. That being said, this fudge is super exciting and I know if I made it for Easter, my nephews would love it!
Terri Gilson
Yeah, I agree, Leanne! But although it really does take away the 'special' factor, they're still soo good and I was pretty happy to find them in January so I can do this post well in advance of Easter 🙂
Michele Peterson
I love that this recipe doesn't need a candy thermometer! I can see how they'd disappear at a bake sale. Super cute!
Terri Gilson
Thanks, Michele! Yes, they were very popular with the middle school crowd 🙂