Creme Egg Fudge Just 3 Ingredients

I made this Creme Egg Fudge recipe last year, without really planning to blog about it but it was too good not to share. This slow cooker (crock pot if you’re that way inclined) fudge combo is everywhere on Pinterest and it’s so adaptable. The children and I made a chocolate orange version as Christmas gifts for teachers last year and it went down SO well I had to try it with Creme Eggs. It takes a while but just bubbles along quietly on low in the slow cooker whilst you get on with something else. Result? Deliciously easy slow cooked Easter fudge. (You can also cook it in the microwave using THIS method of mine if you prefer.) G&H are so excited to help package this up and give as gifts to adults this weekend. I hope someone remembers to give me a bag of it.. I used my favourite Callebaut chocolate (dark in the fudge and white on top). This chocolate is just amazing, it melts so well and really makes a difference to any recipe that calls for chocolate to be melted.

Tips for making the Slow Cooker Creme Egg Fudge:

I use dark chocolate in the fudge this time to give a deeper flavour. You can use milk chocolate if you prefer or half and half works really well too. This fudge is kept stable by being chilled. Keep it in the fridge until you need it and it you’re giving it away, suggest that the lucky recipients keep it chilled too.