A classic dark chocolate and vanilla fudge, with pieces of Creme Egg pressed into the top.
This is a dark and delicious fudge that’s really easy to make. If it’s your first time making a fudge we’d highly recommend having a sugar thermometer so you can keep track of the temperature easily. It is possible to test the temperature by dropping a small amount of the boiling mixture into a bowl of iced water. If the fudge forms into a soft ball, it’s ready. But you will feel more confident with a thermometer to reassure you. Use dark chocolate with a high percentage of cocoa solids – at least 70%. The bitterness offsets a little of the sugary sweetness of the fudge so it won’t be sickly. This makes a great Easter gift as well – present it in a small box lined with tissue paper and tie it up with a pretty ribbon.
Use a large, high-sided and heavy bottomed pan for the fudge. It might look bigger than you need to start with, but it can bubble up as it boils and this will ensure it doesn't boil over - which can be really messy.
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- 300g caster sugar
- 300ml double cream
- 100g butter
- 75g dark chocolate, chopped into small pieces
- 1 tsp vanilla extract
- 3 Creme Eggs