One of my favourite things about Easter is the confectionary. Of course, I do appreciate that it also has very important, deeper meaning but my sweet tooth is grateful that modern tradition dictates that the supermarket shelves are bursting with a wonderful array of chocolatey goods.
Cadbury Creme Eggs are my vice. So much so that I keep a little stash of them in the top drawer of my desk at work, much to the amusement of my colleagues (until they get peckish of course – who’s laughing now, eh?)
I’ve been experimenting with slow cooker fudge for a while now with varying success, however, this haphazard creation was an absolute belter so I wanted to share the love.
Creates approximately 36 small squares. 2 hours cooking time, cool overnight. This can be made using a heavy-bottomed pan on low heat if you don’t have a slow cooker.
400g milk chocolate (any brand will do – I used a cheap supermarket one)
6 Cadburys Creme Eggs
1 397g tin of condensed milk
1 – Break up the chocolate and chop the creme eggs.
2 – Set your slow cooker to low and add the broken chocolate, 3 creme eggs and the tin of condensed milk.
3 – Leave the lid off and stir occasionally. The mixture should begin to melt and form a crust.
4 – Stir well and wait for the fudge to form a second crust.
5- Pour into a lined square tin or mould (I use a silicone one from Home Bargains) and quickly top with the remaining chopped creme eggs.
6 – Leave to cool in the fridge overnight. Cut into small squares and store in an airtight container (refrigerated) for up to one week.