Salted Crème Egg Fudge
A word from the chef
Got plenty of chocolate treats left over from Easter? Here’s an idea for what you could do, while enjoying some quality time in the kitchen with the children. Check out this recipe for fudge covered Creme Eggs, topped with mini eggs. Drool! They take just 15 minutes to prepare and 25 minutes to bake.
INGREDIENTS
Five Cadbury Creme Eggs or Dairyfine Eggjoyables
100g pack Mini Chocolate Eggs
200ml Milk 200ml Double Cream
160g Salted Butter, cut into small chunks
700g Granulated Sugar
1tsp Sea Salt
1tsp Instant Coffee
METHOD
Line a 18cm square cake tin with tinfoil.
Put the milk, cream, butter, sugar, salt and coffee into a medium saucepan. Slowly heat to melt the sugar and butter then cook for about 20 minutes, if using a sugar thermometer, heat until 115°C.
If you don’t have a thermometer, then after 20 minutes the liquid should look thick, bubbly and a nutty brown colour. Test by dropping a small teaspoon into some cold water – if the mixture goes into a soft ball, it is ready.
Remove from the stove and stir gently with a wooden spoon for a couple of minutes. Then, with a handheld electric mixer, beat on a low speed for three to five minutes.
The mixture should thicken up and start to look more matt finish than gloss. Take the tinfoil off the Creme Eggs and gently bash them.
Chop up the mini eggs. Gently fold the eggs into the fudge. Pour into the prepared tin and allow to cool completely. Refrigerate for a few hours. Cut into chunks and serve.
So head to the kitchen and teach the kids some baking skills for Easter!