Cream Egg Fudge
A super simple 3-ingredient fudge perfect for Easter, today’s Cream Egg Fudge recipe is the perfect decadent treat for Cream Egg fans!
Cream Egg Fudge Recipe
When it comes to the Mini Eggs vs Cream Eggs debate, I am firmly on the side of Cream Eggs.
Everything about them just hits the spot for me – the cute wrapping, the milk chocolate coating, the silky, sweet fondant filling and all of those nostalgic Easter memories.
While they are perfectly acceptable to enjoy on their own, this super simple Cream Egg Fudge is a fun twist that still allows those bite-sized treats to shine while making them even more indulgent and special.
This cream egg fudge would be perfect for serving to guests around the Easter holidays or gifting to friends and neighbors, especially if you plan to get together for a little Easter Egg hunt with the kids.
Can this fudge be frozen? This fudge will last at room temperature for up to two weeks, if kept in an airtight container. Refrigerating will allow it to last up to a month.
However, if are planning way ahead of time, you can freeze this fudge for up to four months, but note that the texture will change slightly. If you do need to freeze it, try to freeze it before cutting into servings (to prevent the fudge from drying out) and wrap in wax paper before placing in an airtight zip-top bag.
More Homemade Fudge Recipes
- No-Cook Rainbow Fudge
- Hot Chocolate Fudge
- Bailey’s Irish Cream Fudge (with video)
- 3-ingredient Chocolate Bailey’s Fudge (with video)
- Andes Mint Fudge
- Christmas Tree Fudge
- Nutella Fudge (with video)
For even more fun Easter Ideas, check out our Easter Planning eBook, featuring 32 of our favorite Easter crafts, recipes and decor ideas – it’s free for e-mail subscribers:
Cream Egg Fudge Ingredients
- 2 Cups Milk Chocolate Chips
- 6 Tablespoons Sweetened Condensed Milk, divided <– note, do not use Carnation Condensed Milk as it is more runny than brands like Eagle Brand or Great Value and hasn’t yielded great results for readers who have used it in our other no-cook fudge recipes
- 10 mini Cream Eggs
Scroll down to the printable recipe card for full measurements.
Tip: you can adjust the sweetened condensed milk to your personal preferences. Less will result in a harder chocolate while more will result in a chewier, softer fudge.
Kitchen Tools You May Find Helpful
- Loaf pan
- Large microwave-safe bowl
- Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Parchment paper
- Measuring cups and spoons
How to Make Cream Egg Fudge
Line a loaf pan with parchment paper. Set aside.
In a microwave-safe bowl, combine chocolate chips with sweetened condensed milk.
Heat for 25 seconds, stir well, and reheat for another 25 seconds as needed until you get a smooth consistent texture.
Fold the fudge mixture into your prepared pan.
Once all fudge has been added to the loaf pan, cut all mini eggs in half and press into the fudge.
Refrigerate at least 4 hours (or overnight) to set.
When ready, remove pan from fridge and remove the fudge from the pan, then the parchment paper.
Cut into inch squares for bite-sized servings.
Pin this Easy Cream Egg Dessert for Easter:
Grab your free printable recipe card for our cream egg fudge recipe:
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Cream Egg Fudge
A delicious 3-ingredient fudge recipe perfect for Easter, this Cream Egg fudge is super simple to make and utterly decadent. The perfect homemade Easter treat for giving or serving at Easter Egg hunts
Ingredients
- 2 Cups Milk Chocolate Chips
- 6 Tablespoons Sweetened Condensed Milk, divided
- 10 mini Cream Eggs
Instructions
- Line a loaf pan with parchment paper. Set aside.
- In a microwave-safe bowl, combine chocolate chips with sweetened condensed milk.
- Heat for 25 seconds, stir well, and reheat for another 25 seconds as needed until you get a smooth consistent texture.
- Fold the fudge mixture into your prepared pan.
- Once all fudge has been added to the loaf pan, cut all mini eggs in half and press into the fudge.
- Refrigerate at least 4 hours (or overnight) to set.
- When ready, remove pan from fridge and remove the fudge from the pan, then the parchment paper.
- Cut into inch squares for bite-sized servings.
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I hope your family loves this easy no-cook Easter fudge as much as mine did – it completely disappeared in one weekend!
Check out some of our other No Bake Recipes here:
