Ingredients

The following ingredients have 36 Servings
  • 450 g Granulated sugar
  • 150 g Unsalted butter
  • 150 mls Semi-skimmed milk
  • 50 g Golden syrup
  • 3 Cadbury Creme eggs (chopped)
  • 50 g Dark chocolate (broken up)
  • For decoration:
  • 1 Pack Cadbury Mini Creme Eggs
  • 2 handfuls of Mini Eggs (I used Smarties ones)

Instruction

  • Grease a 20 x 24.5cm tin with butter and line with a single sheet of baking paper allowing extra to hang over each end (which will act as handles for removing fudge).
  • Place the sugar, butter, milk, golden syrup and Creme Eggs into a heavy based saucepan.
  • Heat gently and stir until the sugar has completely dissolved (a whisk is useful).
  • Bring the mixture to the boil and then boil gently, stirring ocassionally, for 10 minutes or until it reaches “soft ball” stage of 116ºC (use a sugar thermometer)..
  • Remove the pan from the heat and set aside for 5 – 10 minutes.
  • Beat the mixture with a whisk until it starts to go thick and grainy.
  • Pour the fudge into the tin and even out with a plastic spatula if necessary.
  • Decorate by pushing the Creme Eggs and mini eggs into the surface.
  • Allow to cool.
  • Once cool remove the fudge from the tin and cut into bite sized pieces (I made 36 generous sized pieces).
  • Store in an airtight container in the fridge where it should keep for at least 2 weeks.