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Easter fudge made with a classic white chocolate fudge, stuffed with all of your favourite Easter chocolates! 

Easter fudge

This is essentially a super chocolatey fudge mashup of Easter chocolates or just absolutely delicious chocolates. It is addictive to say the least! I have done many a fudge recipe now, so sorry if you’re bored of them (How dare you!) but I thought one more for a little while (this could be a lie) to set you up for Easter next weekend!

This recipe is based on my original fudge recipe on my blog – I thought that as I had demonstrated an easier fudge recipe where there is no boiling and getting to ridiculous degrees of temperature with my triple chocolate cookie fudge, I should go back to where it all started and create a mashup of them all!


This fudge is a classic fudge in the fact that you use different ingredients to my normal ‘cheats’ fudge which uses condensed milk – and this one you do actually have to boil. A mixture of cream, golden syrup and sugar creates the base of the fudge – topped with vanilla for flavouring, and white chocolate for texture and flavouring. 


The texture is delicious crumbly in a good fudge way – its also a nice mix of white chocolate, with the sweets all delicious combined in the middle and on top! I thought that the obvious chocolate to use is Mini Eggs, and then I sort of just added in a load of other Easter chocolates from other brands that I know I love. 

However, you could easily use whatever you fancy. I’ve made this using just Galaxy eggs, Creme Eggs, Twirls, etc etc and I honestly just don’t get bored of making it. I know some chocolates aren’t for everyone, so its an ideal treat. However, it is a bit different because its not like my usual ‘cheats fudges’ but thats also why I love it.

Base alternative 

If its not Easter, you can still use the fudge as a base – and that’s what I like about it. I use the white chocolate because it contrasts well with the Easter chocolates, but you can swap the white chocolate to milk chocolate, or even dark chocolate. The chocolate addition helps thicken the fudge a lot quicker and get the best texture. 


I really do think that this sort of fudge is worth it, if you want to go the whole hog. I honestly and whole heartedly recommend using a thermometer for this because it almost guarantees a good fudge. I don’t personally like the way you can test it without using a thermometer because perceptions of whats soft and whats hard is different with everyone.

It may seem absolutely terrifying, but make sure to use the biggest round pan you have that has depth to it (don’t use a frying pan!), and add the ingredients. Stir them around to make sure that they melt together well and that the sugar has dissolved, and then let it boil. The difference with this type of fudge as well is you don’t have to religiously stir it whilst it’s boiling.

Simple but very hot recipe!

This recipe needs to come with a warning that it its EXTREMELY HOT and relatively dangerous to make, as you need the fudge to get to 116ºc for it to set. So, no making this with kids please. After it’s reached temp, you need to take it off the heat and ~carefully~ beat the mixture for 5-10 minutes, until it starts to thicken.

This may sound weird, but just beat it with a spoon or spatula until the colour lightens slightly, and the mixture becomes thicker. Add in the white chocolate, and let it melt whilst beating again. Finally, pour in the easter chocolates and whack it into the tin! The easter chocolates will melt ever so slightly in the process, but that is no bad thing. 


I decided I would use double cream for this because it creates such a yummy taste, and it makes the fudge so moreish, but to make it even more indulgent you could use clotted cream. Another amazing thing about this sort of fudge is that you don’t have to keep it in the fridge. It’s one of those types that you would buy in Cornwall, and they never keep them in the fridge!

And lets be honest, how chocolatey and delicious does it look?! Enjoy! x

Easter Fudge!

Easter fudge made with a classic white chocolate fudge, stuffed with all of your favourite Easter chocolates! 
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Category: Dessert
Type: Fudge
Keyword: Easter
Prep Time: 40 minutes
Cook Time: 20 minutes
Setting Time: 4 hours
Total Time: 5 hours
Servings: 45 Pieces
Author: Jane's Patisserie


White Chocolate Fudge

  • 450 g double cream
  • 550 g caster sugar
  • 200 g golden syrup
  • 2 tsp vanilla extract
  • 200 g white chocolate


  • 600 g Easter chocolates


  • Grease and line a 23cm/9inch square tin.
  • In a large pan, pour the cream, sugar, syrup and vanilla – heat gently, stirring until all the sugar has dissolved.
  • Bring to the boil and continue to boil until the temperature reaches 116 °C, test using a sugar thermometer.
  • When the mixture is hot enough, remove from the heat and beat until the mixture for about 5 minutes for it to thicken a little!
  • Near towards the end of the fudge mix thickening, pour in the 200g of white chocolate and it will melt almost instantly and thicken the mix .
  • Add the easter chocolates and mix through quickly.
  • Pour the fudge mixture into the tin and spread until even – leave to set for a good few hours in a cool place such as on the side – or preferably overnight.
  • Chop up the pieces into whatever size you like and enjoy! This will last up to two weeks in an airtight container!


  • Recipe updated February 2022
    • The original recipe was the same (however it used clotted cream), and I split the mixture into half white chocolate and half milk chocolate.
  • You can of course use whatever chocolates in the decoration that you like – but I used a mix of all Easter chocolates that I had. 
  • If you find that the fudge isn’t setting properly after a few hours then try storing it in the fridge to set, and it should harden up!


Find my other Fudge & Easter Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. A on March 14, 2024 at 11:58 am

    Please could we still have a link to the original version too? SO much better!

    • Jane's Patisserie on March 15, 2024 at 11:16 am

      The notes about the original recipe are on the post. There wasn’t much change at all x

  2. Jane C on April 10, 2023 at 1:23 am

    5 stars
    I made this fudge for Easter and it was delicious. I added chopped Twix bars and topped with Cadbury eggs. The texture was creamy with a lovely flavor. Hardened nicely as I followed directions and heated to 116. Thank you, so much , for another great recipe.

  3. Fiona on March 22, 2023 at 1:48 pm

    I have made this fudge for my daughters birthday & it has not set after all night in fridge. Any idea what I could do .

    • Jane's Patisserie on March 30, 2023 at 12:53 pm

      Hiya! Did you use a thermometer to check the temperature was correct? x

  4. Mini Egg Fudge! - Jane's Patisserie on March 29, 2018 at 4:31 pm

    […] like normal fudge.. its cheats fudge! Normal fudge is something I would consider is similar to my Easter Fudge, whereas cheats fudge is just SO EASY to […]

  5. jonnyd2509 on April 11, 2015 at 5:33 pm

    Thanks my recent ‘like’ on my blog on “Homemade cashew, cocoa and date Nakd bars”.
    Your Easter recipe is fantastically brilliant. I’m literally speechless (my mouth is full of dark choccie Easter egg).
    Keep up the great work!


    • Jane's Patisserie on April 11, 2015 at 5:35 pm

      Thats okay! It looked utterly delicious 🙂 I always struggle to find recipes for such a bake!
      And thank you hahaha I want to make more already but as you are too, I’m still eating easter eggs so I feel its a bit premature!

    • Rachel on April 15, 2022 at 7:22 pm

      Did you crush the eggs before putting them in the fudge or did you put them in hole? Thankyou x

  6. 5 on Friday: Easter Baking | Changing Pages on April 3, 2015 at 8:43 am

    […] Fudge from Janes Patisserie I’m not a huge fudge eater but this looks […]

  7. nikkisuzanna on April 1, 2015 at 6:30 pm

    i will try using super thick cream! i have found several recipes to try and make clotted cream. however, they all seem incredibly time consuming and more importantly, are not ‘the real deal.’ thank you so much jane!! xx

    • Jane's Patisserie on April 1, 2015 at 6:31 pm

      Thats okay!! Please let me know if it works, I’m intrigued! and I agree, I always use genuine Cornish Clotted Cream so I have no idea what it would be like homemade, I do want to try it though! xx

  8. nikkisuzanna on April 1, 2015 at 6:09 pm

    hello jane! we don’t celebrate easter but this fudge looks absolutely incredible! i’m going to attempt it this weekend. for those of us living in the states, the clotted cream that the recipe calls for is impossible to find. i have done some reading & found that you can mix mascarpone with whipped cream, sugar & vanilla extract. do you think this may work similarly to the clotted cream or do you have any other suggestions of substitutions i may be able to use? i read also that butter is similar. thank you bunches in advance! nikki. xx

    • Jane's Patisserie on April 1, 2015 at 6:18 pm

      Thank you so much Nikki! Well I know that another girl who tried to make it couldn’t find it either, but she tried using normal Double Cream or just thick cream? I believe it worked well for her! I just think the difference is the taste is slightly different, but it should still work! Do you have that sort of cream there? it might be easier then trying to make it! 🙂 xx

  9. siljedaber on March 30, 2015 at 10:19 am

    These look absolutely insane! Do you think it would work the same with soy cream as with normal dairy? Maybe my little allergic sweet tooth could have some of these with darker chocolate. 🙂

    • Jane's Patisserie on March 30, 2015 at 10:36 am

      I honestly have no idea I’m afraid but it’s worth a try!! Let me know how it goes 🙂 Id just say make sure you mix it loads to thicken it enough ☺️ and thank you’

  10. mrsaubergine on March 30, 2015 at 3:30 am

    Reblogged this on Books, Baking & Other Objects of Beauty and commented:
    OMG, just look at this! Another one of Jane’s fabulous recipes I definitely need to try!

  11. life is bello on March 29, 2015 at 11:38 am

    Oh my

  12. maryambakes on March 29, 2015 at 9:48 am

    ?? omg…that looks amazing! Can’t wait to make it! Just a quick qn…when I have made fudge before it wasn’t really a pourable consistency, do you think I’m over mixing it or..?

    • Jane's Patisserie on March 29, 2015 at 9:50 am

      Thank you!! Yes you might have over mixed it, it’s hard to explain how to do it really! You can try it where you only mix it for a couple of minutes and it will be a lot looser but the texture will be a little bit crumblier 🙂 x

    • maryambakes on March 29, 2015 at 9:52 am

      Thanx Jane….practice makes perfect! And the more I practice the more fudge I can eat ?

    • Jane's Patisserie on March 29, 2015 at 10:19 am

      Exactly haha, I hope you enjoy it!! ☺️

  13. explorationology on March 29, 2015 at 10:26 am

    well done! it looks amazing I blog about food too

    • Jane's Patisserie on March 29, 2015 at 10:44 am

      Thank you!! Your blog looks good too!

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