Not only does Cadbury Fudge taste great but it's only 98 calories per bar and it's gluten-free so whilst it's the perfect size for small hands, it can be enjoyed by adults too! Making fudge involves melting sugar and carefully mixing in butter and cream - that’s it! Melting sugar comes with risks, but if you’re nervous about melting sugar I’ve included lots of safety tips below to put your mind at ease. I am a big fan of fudge in general, but Cadburys Fudge is a nice sweet treat for people of all ages. The smooth, creamy fudge interior smothered in delicious milk chocolate. The good thing is that it is not overpowering in terms of sweetness and is very light. The fudge really melts in your mouth once you take a bite. Therefore, eating more than one bar can very easily be accomplished. I haven’t followed the Carnation vegan fudge recipe, but they’re usually pretty reliable. If you make a vegan version of this Cadbury Creme Egg fudge recipe please let me know how it goes - I’m always so interested in seeing vegan versions of my recipes! Is Cadbury Creme Egg fudge gluten-free?

If you want to change the flavour of your fudge, you could try adding a few drops of flavouring essence to the cream, sugar, butter and syrup mix before it is heated. Orange or vanilla could work really well with this recipe! If you use orange you could even replace the Cadbury Creme Egg with pieces of Terry’s Chocolate Orange. Who invented fudge? As with most iconic desserts, it’s unclear who invented fudge. The first written record of fudge is from a letter written by a woman called Emelyn Battersby Hartridge in the early 1920s where she mentions buying fudge from someone at Vassar college in Maryland, US.When fudge doesn’t set, it’s usually down to temperature issues during cooking. As I said above, fudge needs to be heated to at least 116-118C (244F). This temperature point causes the fudge mixture to reach the softball stage, which means it becomes a semi-firm viscous mixture when it cools. Alternatively, your Cadbury Creme Egg fudge could appear dry and crumbly due to large seed crystals forming as it cools. These larger crystals can result in a more brittle, crumbly fudge. So make sure that you don’t stir your fudge too much or too vigorously once you take it off the heat to cool down. Why didn’t my Cadbury Creme Egg fudge set? There are also candy-coated eggs like Mini Eggs, or Hershey’s makes their own candy-coated eggs too.

To avoid burning your sugar you just need to pay close attention and keep your sugar thermometer around. You only need to heat your fudge mixture to a temperature of 118C (244F). Any higher and you risk crystallisation or burning.Cadbury Dairy Milk Little Bar: MILK**, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea), emulsifiers (E442, E476), flavourings. Once your fudge is made all you need to do is add the Creme Eggs for decoration and leave it to set overnight on the counter.

You won’t be able to add any to the fudge mixture while cooking it, but feel free to drizzle some melted chocolate over the top of your fudge once it has cooled. Fudge gets its texture from microcrystals forming as it cools down. The fat from the butter helps to reduce the size of the crystals, but if you stir the cooling fudge too much or very vigorously it can cause larger crystals and a gritty texture to form. How can I add/change the flavours in these Cadbury Creme Egg fudge?But this is definitely not a recipe to eat every day, unless you want to spend a lot of money at the dentist! Is Cadbury Creme Egg fudge safe to eat while pregnant?