The salted crème egg fudge recipe that is the perfect Easter treat
After the seemingly never-ending March, April is finally here - which means that Easter is just around the corner.
Basically, it's the time for all the chocolate-y treats.
And thankfully, Aldi have come to the rescue with a whole bunch of recipes for seasonal sweet treats that sound way too good to eat.
Like this Salted Crème Egg Fudge.
Yeah, talk about amazing - especially since it turns out it takes next to no time at all to make.
The recipe serves 12 people and, with 15 minutes of prep time and 25 minutes of cooking time, it'll be super easy to whip up in the kitchen.
Here's what you need to do.
- 5 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
- 1 tsp Sea Salt
- 1 tsp Instant Coffee
- Line a 18cm square cake tin with tin foil.
- 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 then you are 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 about 3-5 minutes.
- The mixture should thicken up and start to look more matt finish than gloss. Take the tin foil 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.
Recipe courtesy of Aldi.