Mini Egg Fudge

My mini egg fudge is a perfect, decadent Easter treat! It’s creamy, melt-in-the-mouth and so so smooth, with a delightfully beautiful sugar-coated crunch from the yummy mini eggs. Honestly, people never truly believe just how easy this three ingredient fudge is to make!

Mini egg fudge is a quick and easy three ingredient fudge. Perfect seasonal treat! Recipe by movers and bakers

Easter shake up!

I love chocolate, and mini eggs have long been a seasonal favourite of mine (check out my other mini egg recipes below if you don’t believe me!). So finding lots of different ways to incorporate them into different bakes and treats is always a pleasure!

Quick fudge recipes are brilliant because you can throw them together in no time, and know the results will always be on point. All they really need are a few ingredients and about 10 minutes of making time, then leaving it to chill for a few hours before cutting up. Simples!

What is fudge?

Fudge is a dense and soft confection slab, known for being smooth and melt-in-your-mouth in texture. The texture of a good fudge is somewhere between fondant icing and hard caramel (nearer the fondant!), wonderfully smooth and just melt-in-your-mouth heavenly!

How is quick fudge different from traditional fudge?

Traditional fudge is made by heating up sugar, butter and milk together. These three together make up the basic ingredients for fudge, then all sorts of flavours can be added to it. This mixture is heated to soft ball stage, before being beaten and mixed whilst cooling to prevent crystals forming. Doing this results in a smooth creamy consistency for the fudge.

Quick fudge doesn’t take as much time or effort to make as traditional fudge, which is why it’s preferred by so many. It doesn’t require a food thermometer nor does it need beating whilst cooling. You simply melt together core ingredients of condensed milk and chocolate, add in any extras, then tip into your pan and leave to set. Job done!

Is fudge the same as Scottish tablet?

No, fudge is much softer and creamier than Scottish tablet, which typically has a brittle, grainy texture. Scottish tablet is also more of a medium-hard confection, whereas fudge is softer by comparison.

A bowl of mini eggs ready to use in my mini egg fudge. A quick and easy three ingredient fudge. Perfect seasonal treat! Recipe by movers and bakers

What ingredients do I need to make this mini egg fudge recipe?

  • White chocolate: forms the body of the fudge. Use your favourite white chocolate for extra deliciousness.
  • Condensed milk: for sweetness, creaminess and all round yumminess! I always use the full fat version, not the lighter one.
  • Vanilla: for a delicate flavour. This ingredient is totally optional, but pretty tasty!
  • Mini eggs: the star of the show! Delicious chocolate eggs coated in a crisp sugar shell. 

What equipment do I need to make this mini egg fudge recipe?

  • Baking tin*: to set your fudge in.
  • Parchment paper: for lining your tin. 
  • Digital kitchen scales*: whilst I do provide cup measurements for all my recipes, I always recommend using scales to weigh your ingredients out instead. Weighing out your ingredients is much more accurate, and will ensure better results every time.
  • Measuring spoons*: for measuring smaller quantites such as tablespoons (tbsp) and teaspoons (tsp). It’s definitely worth investing in some measuring spoons, as they are much more accurate than using your day to day spoons.
  • Rolling pin*: to bash up your mini eggs! Much more fun than chopping them! 😆
  • Mixing bowl*: to melt and mix your ingredients together when making your fudge.
  • Spatula*: for mixing and smoothing over the fudge, as you make it and when transferred into your tin.

How to make mini egg fudge

So after all my talk of how easy it is to make this fudge, I’ll bet you’re thinking, “It can’t be THAT easy!!” Well, it is I can assure you!!

Ingredients to make this fudge: condensed milk, white chocolate, vanilla (optional) and mini eggs. Recipe by movers and bakers

Step 1: Line an 8″ x 8″ tin with baking parchment, then set it aside.

Step 2: Place your white chocolate into a large microwave safe bowl and melt it in short bursts, stirring in between, until completely melted.

Step 3: Add in your condensed milk and vanilla and stir through. Your mixture will become thick. Leave to cool slightly while you break up your mini eggs.

Adding the star of the show to the fudge! Recipe by movers and bakers

Step 4: To break up your mini eggs, you can either chop them with a sharp knife, or place them into a large sealable freezer bag and bash them with a rolling pin. The latter is highly recommended and lots of fun! You want your mini eggs in chunks, but some smaller pieces are fine too.

Make sure to cool your fudge mixture a little or the chocolate from your mini eggs will melt! Recipe by movers and bakers

Step 5: Once your chocolate mixture has cooled a little (so it doesn’t melt the chocolate middle of your mini eggs), fold most of your mini eggs into your fudge mixture. Tip the fudge into your prepared pan, pressing into the corners and levelling it out, and use the extra mini eggs to sprinkle over the top of your fudge. Leave to set in the fridge for at least 3-4 hours (I leave mine overnight) and cut into pieces. Enjoy!

Push your fudge into your tin, making sure to get into the corners and level the top. Recipe by movers and bakers

How do I line my tin?

There are several ways to line your tin for your fudge. The simplest way is to cut two strips of parchment paper slightly smaller than the width of your lightly greased tin and place them in a cross shape within the tin, so you have an overhang over all four sides. Make sure to fold along the bottom and side edges so you get nice clean lines when your fudge is pushed in, and your paper doesn’t get chilled within your fudge!

Can I use evaporated milk instead of condensed milk in this fudge recipe?

No, unfortunately evaporated milk cannot be substituted for condensed milk when making this recipe as it’s a completely different ingredient. There is no swap for condensed milk in quick fudge recipes.

How long does this mini egg fudge last and how do I store it?

This fudge needs to be stored in an airtight container. It will keep for a week at room temperature (if it lasts that long!) If you prefer, you can store it in the fridge, where it will last up to three weeks.

Can you freeze fudge?

Absolutely! You can freeze it for up to 2 months. Just wrap it up tightly in two layers of cling film and pop into an airtight container. To defrost, thaw your fudge overnight in the fridge before serving.

This is a quick and easy three ingredient fudge. A perfect Easter treat! Recipe by movers and bakers

Is fudge gluten free?

Yes, this mini egg fudge is gluten free, as mini eggs are gluten free too. Hurrah!

Additional tips for making this fudge recipe

  • Invest in good quality ingredients for your fudge. Since there are so few ingredients used, using a good quality chocolate and condensed milk will naturally make a big difference.
  • Make sure you allow your fudge mixture to cool a little before you add in your broken mini eggs, or you will end up with melted swirls of chocolate within your fudge too! By making my fudge first, then setting aside whilst I bash up my mini eggs, I allow time for my fudge mixture to cool.
  • Allow your fudge to chill for at least 3-4 hours in order for it to firm up. I prefer to leave it overnight before cutting into squares.
  • To cut your fudge, use a sharp knife always. Place your fudge on a cutting board, then dip your knife in boiling water. Wipe it dry and use it to cut your fudge into lovely clean lines. Make sure to redip and wipe the knife between cuts for really clean edges without any smears or smudges.

Troubleshooting

If you have any other questions about this mini egg fudge recipe, please use the comments below to ask away and I’ll do my best to help! And if you made and enjoyed this, you know I’d love to hear from you too!

And please don’t forget: if you make this recipe for mini egg fudge, please do consider leaving a rating and review below, I would love to know how you enjoy making it and it really helps others looking for a similar fudge recipe too! You could even post a picture on Instagram and tag me when you share it with the world, I’d love to see! 😊

More Easter and fudge recipes for you to enjoy

Don’t forget to check out these other Easter bakes and fudge recipes on my blog too:

Mini egg cupcakes: these cupcakes are perfect Easter bakes! Moist chocolate cupcakes topped with light vanilla buttercream and mini eggs. Delish!

Mini egg cookies: beautiful chewy cookies with a wonderful crispy crust. Plenty of gooey and melty chocolate chips. And lots and lots of mini eggs too. Now doesn’t that sound just divine?

Oreo fudge: this one is always a hit with everyone who tries it! Creamy, melt-in-the-mouth indulgence with beautiful crunch and texture from the biscuits, people never believe just how easy this fudge is to make!

Biscoff fudge: if you’re a Biscoff fan, you’ll absolutely adore this fudge! A delightfully smooth and creamy fudge with crunchy Biscoff biscuits all the way through, this one is so simple to make and sure to be a hit!

Happy fudge-making, my friends! x

A stack of mini egg fudge pieces. A soft and creamy quick fudge recipe packed with lots of delicious mini eggs! Recipe by movers and bakers

Recommended equipment and ingredients I used *

Baking tinDigital kitchen scales
Measuring spoonsRolling pin
Mixing bowlSpatula
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Mini Egg Fudge

5 from 1 vote
Recipe by movers and bakers Course: Fudge, Dessert, SnacksCuisine: American, BritishDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

25

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

300

kcal
Chilling time

3

minutes
Total making time

10

minutes

Creamy and smooth with plenty of mini egg crunch, this fudge is always a seasonal hit!

Ingredients

  • 450 g ( 2 cups + ½ cup) white chocolate, broken into pieces

  • 397 g (14oz) sweetened condensed milk

  • 1 tsp vanilla (optional)

  • 370 g (13oz) mini eggs

Directions

  • Line an 8″ x 8″ tin with baking parchment, then set it aside.
  • Place your white chocolate into a large microwave safe bowl and melt it in short bursts, stirring in between, until completely melted.
  • Add in your condensed milk and vanilla and stir through. Your mixture will become thick. Leave to cool slightly while you break up your mini eggs.
  • To break up your mini eggs, you can either chop them with a sharp knife, or place them into a large sealable freezer bag and bash them with a rolling pin. The latter is highly recommended and lots of fun! You want your mini eggs in chunks, but some smaller pieces are fine too.
  • Once your chocolate mixture has cooled a little (so it doesn’t melt the chocolate middle of your mini eggs), fold most of your mini eggs into your fudge mixture. Tip the fudge into your prepared pan, pressing into the corners and levelling it out, and use the extra mini eggs to sprinkle over the top of your fudge. Leave to set in the fridge for at least 3-4 hours (I leave mine overnight) and cut into pieces. Enjoy!

Recipe Video

Subscribe to My Newsletter

Leave a Comment

Your email address will not be published.

*