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