Cadbury Egg Fudge - Easy No-Bake Easter Dessert

Question 1

How do you make Cadbury Egg Fudge?

Accepted Answer

To make Cadbury Egg Fudge, first beat softened butter, corn syrup, vanilla, powdered sugar, salt, and milk until smooth. Remove two-thirds of this mixture; tint the remaining one-third with yellow gel food coloring. Melt 16 ounces of milk chocolate. Layer half the melted chocolate in a parchment-lined 9-inch square pan, spread the white filling over it, then the yellow filling, and top with the remaining chocolate. Refrigerate for about 30 minutes until set.

Question 2

What ingredients are needed to make Cadbury Egg Fudge?

Accepted Answer

The recipe requires 1/2 cup light corn syrup, 1/4 cup softened unsalted butter, 1 teaspoon vanilla extract, 3 cups powdered sugar, a pinch of kosher salt, 1 tablespoon milk, 1 drop gel yellow food coloring for the filling, and 16 ounces of melted milk chocolate for the fudge layers. This yields 48 servings from a 9-inch square pan.

Question 3

How should Cadbury Egg Fudge be stored?

Accepted Answer

Cadbury Egg Fudge should be stored in a covered container in the refrigerator. It will keep well for up to two weeks. For longer storage, you can freeze the fudge for up to three months and thaw it in the refrigerator before serving to maintain its best texture.

Question 4

What is the best way to cut Cadbury Egg Fudge without it cracking?

Accepted Answer

Use a very hot knife to cut the fudge cleanly without cracking. Dip the knife in boiling water for a few seconds or use a knife from a hot dishwasher rinse, then wipe it dry before slicing. Cutting while the fudge is partially set but not fully hardened can also help prevent the chocolate from cracking and the filling from oozing.

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