Cadbury Fudge Bar (Box of 60)

Product Information

Or, you can just eat your fudge straight from the freezer. It’ll still be a little soft as it’s mainly sugar and fat, so don’t worry, you shouldn't be at risk of breaking a tooth! Can I make Cadbury Creme Egg fudge in a different quantity? Cadbury Crunchie: Sugar, glucose syrup, cocoa butter, cocoa mass, skimmed MILK powder, whey permeate powder (from MILK), palm oil, MILK fat, emulsifier (E442), flavourings, coconut oil. 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.

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.They’re usually only sold in stores from January through to Easter, though you can often find them online year-round. Creme Eggs are available all year round in the UK and many other countries, but they are especially popular at Easter. 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! A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns. Is it safe to melt sugar?

The sugar thermometer is essential, as recipes that involve melting sugar need very precise temperatures to avoid crystallisation or burning the sugar. All the ingredient quantities will update automatically for you so that everything is in the right ratios. Can I make Cadbury Creme Egg fudge in a stand mixer such as a KitchenAid or Kenwood Mixer?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. 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.