Print
Overhead photo of yellow drizzled Creme Egg chocolate fudge cut into small squares.

Slow Cooker Creme Egg Fudge

Learn how to make this super simple and easy Slow Cooker Creme Egg fudge in your crock pot. No boiling of sugar, it uses condensed milk instead. Such a delicious treat as an Easter sweet or dessert!

Course Dessert
Cuisine Family Food
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 36 Servings
Calories 142 kcal

Ingredients

  • 400 g Chocolate
  • 397 g Tin Carnation Condensed Milk
  • 3 Creme Eggs

To decorate:

Metric - Imperial

Instructions

  1. Pop the chocolate (broken into chunks), the condensed milk and the 3 Creme Eggs (cut in half) to the slow cooker.
  2. Cook on LOW for 50 minutes, stirring every 10 minutes.
  3. Pour into a pan lined with baking paper and smooth out the top.
  4. Drizzle over melted chocolate, and decorate with Creme Egg halves.
  5. Refrigerate overnight and then cut into chunks.
Nutrition Facts
Slow Cooker Creme Egg Fudge
Amount Per Serving
Calories 142 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 4mg 1%
Sodium 19mg 1%
Potassium 101mg 3%
Total Carbohydrates 18g 6%
Sugars 16g
Protein 1g 2%
Vitamin A 0.6%
Vitamin C 0.3%
Calcium 4.1%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.