Cooking time: 40 mins. Serves: 4.
- 300g caster sugar
- 300ml double cream
- 100g butter
- 75g dark chocolate, chopped into small pieces
- 1 tsp vanilla extract
- 3 crème eggs
Line 16cm x 24cm shallow baking tin with parchment.
Put sugar, cream and butter in large pan and heat gently, stirring, until sugar is dissolved. Don’t leave any sugar crystals on the sides as this will affect the texture of the fudge.
Turn up heat, boil for 10-15 mins, stirring to ensure it doesn’t burn on the bottom, until the fudge reaches 115C on a sugar thermometer.
Remove pan from heat, add chocolate and vanilla extract. Beat well for 5-10 mins until it thickens and loses its shine.
Pour into baking tin and leave to cool for about 15 mins. Cut crème eggs into pieces and press into the top of the fudge then leave to cool completely.
Cut into 2.5cm squares.
Recipe from Cadbury Creme Egg Cookbook, £9.99, available in Waitrose, Asda, Sainsbury’s and Tesco.
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