Yes! It’s rare that I have a dessert recipe that happens to be gluten-free, so I’m very happy that this one is! Yes, this Cadbury Creme Egg fudge is perfect for making ahead as it will keep in good condition for a few weeks. This is because sugar is a natural preservative, and this recipe is mostly sugar! This recipe only requires a tin, a pan, utensils, some scales and a chopping board to make your Cadbury Creme Egg fudge. The only thing you might not have is a sugar thermometer or a Thermapen.

Temperature: You need to make sure that the fudge mixture is heated to 118C (244F) so it reaches the ‘soft ball stage’. The ‘soft ball stage’ means that if you drop a little of the mixture into some water it forms a semi firm ball that you can squeeze between your fingers. Grease your tin and place a square of baking paper in the base - this will allow you to pop your fudge out easily once it's set.Increase the heat and boil until the mixture reaches a temperature of 118C (244F). Make sure to stir the mixture regularly, using a long handled silicone spatula to get into the corners to ensure nothing burns on the base of the pan. Be very careful as the mixture will be extremely hot, as will the pan. To avoid burning your sugar you just need to pay close attention and keep your sugar thermometer around. You only need to heat your fudge mixture to a temperature of 118C (244F). Any higher and you risk crystallisation or burning. They’re usually only sold in stores from January through to Easter, though you can often find them online year-round. Cadbury Dairy Milk Treatsize Buttons: MILK**, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea), emulsifier (E442), flavourings. Sometimes spoiled butter can look completely fine, so you should taste it before including it in a recipe. If it tastes fizzy you’ll know it isn’t safe to use. How can I tell if cream has gone off?

Stirring: One key point to watch out for is not to stir your cooling fudge too much. Stirring cooling sugar can cause large sugar crystals to form, resulting in grainy fudge. So while you do need to stir your fudge a little to stop it from setting in the pan, you shouldn’t be constantly stirring your fudge once it is off the heat.Yes, this recipe has only 6 ingredients and takes only 30 minutes to make. So even if you’ve never made fudge before, it’s going to be super easy!

Making fudge involves melting sugar and carefully mixing in butter and cream - that’s it! Melting sugar comes with risks, but if you’re nervous about melting sugar I’ve included lots of safety tips below to put your mind at ease.

Cadbury Fudge Chocolate Bar 22g

Again, there’s no mixing required for this recipe. So the only tool you’ll need to combine your ingredients is a spatula. How can I make sure my Cadbury Creme Egg fudge turns out perfectly? Food scientist Harold McGee recommends using a non-metal (wooden) utensil because “a metal spoon can induce crystallisation by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallisation].” When butter has spoiled, it turns from a pale yellow to a dark yellow with translucent patches. Spoiled butter might also have a layer of condensation on it, as if it’s sweating (eurgh). If your Cadbury Creme Egg fudge turned out gritty or grainy, then it’s most likely due to large ‘seed crystals’ forming within the fudge.