Let me take you on a chocolatey adventure that just screams “cozy weekend vibes with a little bit of chaos thrown in.” This Easy Cadbury Egg Fudge is that delightful combo of smooth chocolate goodness mixed with everyone’s favorite Easter treat. This fudge is special because it’s ridiculously simple yet impressive — like, it might fool folks into thinking you spent more than ten minutes throwing it together (wink wink).

Okay, real talk; my husband and the kids? They’ve become loyal fans of this fudge! It all started one Easter when I was frantically trying to use up leftover Cadbury eggs — because, let’s face it, no one wants those hanging around until July. We now whip this up so often, it’s like a household tradition that just can’t be missed. Plus, sneaking a piece when you’re tiptoeing through the kitchen at midnight? Don’t tell my family, but that might just be my guilty pleasure.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🥚

MORE OF OUR FAVORITE…

Why You’ll Love This Easy Cadbury Egg Fudge

1. It’s dangerously easy and quick — you could probably do it with one eye closed and one hand tied behind your back.
2. It’s a guaranteed hit at parties or when you’re Netflix-n-chillin’.
3. Uses up those pesky leftover Easter candies — guilt-free snacking for the win!
4. You get to tell everyone you made FUDGE, which always sounds way more impressive than “I melted things in a pan.”

How to Make It

Alright, let’s keep it real here. Grab your chocolate chips and sweetened condensed milk — yup, the magic duo. Dump ‘em into a saucepan and get that fudge party started on low heat. Stir like a not-so-graceful witch with her cauldron until everything’s melty and smooth. Try to resist the temptation to stick your finger in for a taste, seriously. Once the mixture is silky and irresistible, toss in those chopped Cadbury eggs. Stir it all together, pour into a lined baking dish, and — boom! — just like that, you’ve got fudge. Pop it in the fridge to set, and have your Netflix queue ready because it’s almost snacking time.

Ingredient Notes

– **Chocolate Chips:** The soul of your fudge. Any ol’ brand works, but you might wanna go for a name brand if you’re feeling fancy.
– **Sweetened Condensed Milk:** This is like bottled happiness. Do NOT accidentally grab evaporated milk unless you’re in for a science experiment.
– **Cadbury Eggs:** These delightful bits make you feel like a kid again. Go heavy on them; there’s no such thing as an over-Cadbury-ed fudge.

**Recipe Steps:**

1. Combine chocolate chips and sweetened condensed milk in a saucepan over low heat.
2. Stir continuously until the mixture is smooth.
3. Add chopped Cadbury eggs and stir to combine.
4. Pour the mixture into a lined baking dish.
5. Refrigerate until set.

What to Serve It With

Honestly, this fudge is a star all by itself. But if you’re feeling extra snacky, throw in some pretzels for that sweet and salty magic or a dollop of whipped cream for extra indulgence. Or just a glass of milk to feel like you’ve hit your dairy intake for the day, kinda.

Tips & Mistakes

– Don’t overthink it; fudge doesn’t like stressed-out chefs!
– If it’s a hot mess before going in the fridge, congrats, you’re doing it right.
– Chill it for at least two hours… or speed-chill it in the freezer if you’re binging that show and need sweets, stat.

Storage Tips

Pop leftovers (ha! as if) in an airtight container and throw them in the fridge. If you’re icing it directly from the fridge, it might be a chilly bite, but no regrets if you sneak it for breakfast. Just blaming it on the sugar monster.

Variations and Substitutions

– Outta Cadbury eggs? Use any chocolate candy lurking in your pantry.
– No chocolate chips? Shave down some bars or, heck, mix types — chocolate is chocolate, my friend.
– Want more crunch? Throw some nuts in there, and oops, go heavy on them.

**Frequently Asked Questions**

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!