Mini Egg Fudge
This easy 4-ingredient mini egg fudge combines rich white chocolate with sweetened condensed milk for a ultra-creamy, melt-in-the-mouth texture loaded with crunchy Cadbury Mini Eggs. This no-fail Easter fudge recipe makes an incredible homemade gift and holiday treat.
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
Instructions
- 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!
Video
Nutrition
Calories: 300kcal