📋 Microwave Easter Egg Fudge Recipe

Squares of Easter Creme egg fudge piled on a white plate with a pan of fudge in the background

5 from 5 votes

📋 Microwave Easter Egg Fudge Recipe

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.

Course Dessert, Snack

Cuisine American, Canadian

Keyword Easter creme egg, fudge, mini Easter egg

Special Diet Vegetarian

Prep Time 10

Cook Time 10

Refrigeration 1 30

Total Time 1 50

Servings pieces

Calories 125kcal

Author Terri Gilson

Equipment

8x8 pan

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

US Customary - Metric

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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

*Note: If you can only find 14 ml can of condensed milk, you won't use the entire can, so you'll have a little leftover and enough to make my Healthy Weight Watchers Butter Chicken ! These two recipes together really balance each other out (and you can feel a little less guilty about the fudge, if you feel guilty at all!)

Expert 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 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.

Servings:

This recipe makes 25 small pieces (the size in the photos) but you can click on the highlighted blue servings number in the recipe card and adjust the recipe to however many servings you want.

Storage:

Store this Easter 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 eggs 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)!

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