Cadbury Creme Fudge

.  Did anyone else realize that Easter is in March this year?

Not gonna lie, it just seems wrong.  I didn’t even know that Easter in March was actually possible.  Well Easter has shown me up obviously.

But regardless, I guess it’s about time I pop out an Easter post then, eh?  Can you tell that I’ve been working on publishing themed posts prior to the actual holiday?  Usually the special days creep up on me so you don’t see the recipes that go with the event until after the holiday is over.  Oopsies!
However, I managed to knock out an Easter holiday well in advance this year.  And probably because it’s a recipe I pinned last year before Easter but for one reason or another never got to making it.  My bad.

And I’m still not sure why I would put off making one of the most iconic treats known to Easter.  I mean really, who doesn’t love those Cadbury Creme Eggs?!  And if you don’t, I don’t know what you like then.  Because those chocolate cases surrounding creamy, sugary goodness are one of  a kind.  And deliciously addicting.  If it weren’t for the fact that you know you probably shouldn’t be eating handfuls of them, then I would.  Eat handfuls of them, that is.  Especially those caramel ones.  Nummyyyy!

Anywho, this ‘fudge’ is super easy.  I’m not quite sure I would call it fudge but at the moment I’m at a loss for another name.  But it’s easy because it’s a couple of layers of a couple of ingredients and voila, your very own Cadbury creation!

Now I’ll be honest [because that’s what we do here], this recipe wasn’t exactly what I hoped it would be [see My Notes below…].  But ironically, Robbie [who is the KING of all things Cadbury] actually loved these.  He said ‘if you like Cadbury Eggs, you’ll like these.  They taste just like the real ones.’  And that’s a direct quote, no if’s, and’s, or but’s.

So if you’re wise, which I know you are, you’ll take Robbie’s word and get to whippin’ this ‘fudge’ together.  Your Cadbury-lovers will bow at your feet ☺  .

My Notes:
  • The only ‘issue’ I had with this ‘fudge’ is the texture.  The [white/yellow] filling was a little thicker than I think I was expecting.  I also think it would be interesting to use milk chocolate chips rather than semisweet to really give it that sweet chocolate flavor.  Lastly, I found that this is the best at room temperature, because the filling gets really gooey and the chocolate is nice and soft.
  • I poured over this recipe quite a bit afterwards because I felt like I could have made it a bit more presentable.  One of the ideas I came up with was using a mini muffin tin and layering the chocolate and filling.  Then you’d end up with a nice little layered Cadbury fudge piece.  Cute, huh?!
  • I did find that the fudge was a bit hard to cute due to the thickness of the chocolate.  So be sure to use a good knife and odds are you won’t get perfectly clean cut pieces.  But it still tastes just as good!

1/2 c. light corn syrup
1/4 c. butter, at room temperature
3 c. powdered sugar
Yellow Food Coloring
1/4 tsp. salt (optional)
2 c. semisweet or milk chocolate chips
  1. Line a 8-inch baking dish with wax paper; set aside until ready to use.  In a medium bowl, beat together the light corn syrup and butter.  Slowly mix in powdered sugar and salt until combined [mixture will be very thick].  
  2. Separate one third of the mixture and place into a small bowl.  Add the yellow food coloring until you reach the desired color.
  3. Press the white filling into the prepared pan and top with the yellow filling.
  4. In another medium bowl, melt chocolate chips in microwave until smooth.  Pour the chocolate over the white and yellow filling and spread evenly.
  5. Refrigerate for a couple of hours or until firm before cutting and serving.
Yield: 24 servings
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