Easy peasy mini egg fudge with only three ingredients is simple, pretty and perfect for Easter!
Three Ingredient Mini Egg Fudge
Fuss-free and fun to make, this mini egg fudge recipe is perfect for Easter. There’s no need for boiling sugar or messing around with thermometers and setting points.
With just three ingredients, this fudge couldn’t be simpler.
I’ve also given you instructions for stove top, slow cooker or microwave, so anyone can make this any way they like.
You don’t even need a baking pan to set this fudge in. I use plastic takeaway trays, which are the perfect size for a small batch.
Pretty pastel coloured mini eggs and creamy dreamy milk chocolate are the perfect pairing but if you prefer, you can use white, dark or a mix of chocolate.
I LOVE how the crushed mini eggs add texture and a bit of crunch to the finished fudge.
This simple mini egg fudge recipe is a great one to make with children, who will love helping. They can measure, stir, crush the mini eggs and decorate, before proudly handing out their finished fudge as a delicious Easter gift.
Why you will love this Easter Fudge!
- Who doesn’t love creamy soft melt in the mouth fudge?
- 3 ingredient mini egg fudge couldn’t be easier.
- This recipe is adaptable, with no need for any special equipment. Make it in a saucepan, slow cooker or microwave.
- No pans of boiling sugar and no sugar thermometer needed!
- You don’t even need a baking pan to set the fudge: just use a (clean) takeaway tray!
- Less than 5 minutes hands-on time.
- This condensed milk fudge recipe is easily adaptable.
- This mini egg fudge is scalable, so it is just as easy to make a double, or even a triple batch.
- The recipe is totally fool-proof, which means that this is a great candy recipe for beginners, with full instructions.
Mini Egg Fudge Ingredients
- Condensed Milk – Half a can of sweetened condensed milk – about 200 g or 7 oz. Do not confuse condensed milk with evaporated milk, which is a completely different product. The standard can is 395 g / 14 oz in the UK, the USA and Australia. Alternatively, make a double batch. Either way, there’s no waste!
- Chocolate – We made this with milk chocolate, but we also love a white chocolate or dark chocolate version. Any decent chocolate is ideal for this; there’s no need for expensive branded chocolate. The size of bars can vary but that’s OK, as the recipe is flexible. It doesn’t matter if you are a couple of squares over or under.
- Mini Eggs – one regular 80 g bag of sugar coated chocolate eggs per batch.
Small Batch Condensed Milk Fudge
As I usually cook for two, I nearly always make smaller batches of all my recipes. I like to use half a can of condensed milk for a batch of fudge. This is the perfect amount for a take-out container, and makes 18–24 squares, which is plenty to last two people for a week.
How to Make Mini Egg Easter Fudge
Step one – Pop the mini eggs into a plastic bag and give them a good bash with a rolling pin to crush them up. Separate about 2 tablespoons of the larger pieces to decorate with, and set to one side.
Prepare the Tray / Mould
You need a baking pan, tray or mould to set the fudge in. I like to be prepared and get it ready before I start to make the fudge. A regular plastic takeaway tray (4″ x 6″) is the perfect size for a half can batch of fudge, and doesn’t even need lining. Just give it a spray with cake release spray, or brush it with some neutral flavoured oil.
If you use a rigid pan made of metal or ceramic, line it with parchment paper so you can lift the fudge out easily. If you are making a larger batch, either use two trays, or a 7–8″ (18–20 cm) square pan.
Step two – Pour the condensed milk into a saucepan and add the chocolate. Heat over the lowest setting, stirring all the time until you have a smooth mixture. This will take about 5 minutes.
Depending on your stove, you might need to use a diffuser ring for a gentler heat. You must not boil the mixture. If it gets too hot, the chocolate can seize and separate which will ruin the fudge.
Step three – Add the crushed mini eggs and stir in.
Step four – Pour the hot fudge into the prepared mould. Smooth it out to give an even surface and then decorate with the reserved pieces of mini eggs. Allow to cool. Then place the tray in the fridge to set. This will take at least a couple of hours.
Step five – Once set, turn the fudge out of the mould. Flex the sides and flip upside down, pressing the bottom of the tray to release it. If it is stuck, pop it into the freezer for 10 minutes and then give the bottom of the tray a good whack.
Cut the fudge into squares (it helps to have a big heavy knife here). The sugar shells of the mini eggs will have softened and they will now be easy to cut through. Keep your Easter mini egg fudge in a covered container in the fridge until you are ready to eat.
Other ways to make mini egg fudge
Put the condensed milk and chocolate in a microwave-safe bowl (I find a Pyrex glass jug is perfect).
Then give it several goes of 30 seconds at half power, stirring between each time.
It is vital that you go slowly because you do not want the mixture to boil. It if does, the chocolate will spoil.
Once you have a smooth mixture, proceed from step 3 above.
Slow Cooker Method
I love the ease of making this in the slow cooker, as this is a truly hands-off technique. You can wander off and do something else, and the fudge will look after itself.
My top tip is to use the slow cooker as a Bain Marie.
Put the condensed milk and chocolate into a Pyrex style jug or bowl. Then stand this in the slow cooker and add a few inches of boiling water to the slow cooker pot.
Set the cooker to low and leave the lid off. This is important, because you do not want the water to condense on the lid and drip into your fudge.
Stir the fudge from time to time, taking care not to get any water into it. Once melted (this will take about 30 mins depending on the power of your slow cooker), carefully remove the bowl or jug and proceed from step 3 above.
Easter mini egg fudge – hints & tips
How long does mini egg fudge last?
This fudge lasts at least a week in an airtight container in the fridge. After a couple of days, however, the mini egg shells will start to lose their lovely crunchy texture. This is a good reason to make your fudge in smaller batches and more frequently.
Can I use dark or white chocolate?
Absolutely. With dark chocolate, you will need to use about 200 g for the fudge to set but still have a soft creamy texture. With white chocolate, you will need about 250 g to get a good solid set.
If you are using white chocolate, add a few drops of your choice of food colouring for a pretty pastel-coloured fudge.
What can I do with leftover condensed milk?
Condensed milk will store for a few days in the fridge, but for months in the freezer.
Fuss Free Tip
If you freeze leftover condensed milk, be careful! Store it in a watertight container or make sure you have stored it upright and do not let it tip. Otherwise, your freezer will end up in a sticky mess! Condensed milk does not freeze solid, which is why it works in ice cream.
Use spare condensed milk to make one of my no churn ice cream recipes. You could also use it make a second batch of this mini egg fudge. Alternatively, you could try adding other favourite sweets to fudge, using this recipe to guide you.
More Easter Recipes!
- Creme egg ice cream (no churn)
- Creme egg shake
- Creme egg fudge
- Creme egg cheesecakes
- Creme egg fondue
Easy Mini Egg Fudge
- 80 g bag mini Easter eggs
- ½ can (14oz) condensed milk (200 g / 150 ml)
- 220 g milk chocolate (8 oz)
- Place the mini eggs into a plastic bag, and hit with a rolling pin a few times. You want to break each egg into two or three pieces, rather than crush them to a powder. Separate out about 15 of the largest pieces (about 2 tablespoons worth) for decoration.
- Prepare your tray. A 10 cm x 15 cm (4" x 6") plastic takeaway tray is perfect. Spray with cake release spray, or brush with a neutral flavoured oil. Or line a rigid tray with baking parchment.
To make on the hob
- Pour the condensed milk into a saucepan. Then break up the chocolate and put it on top of the milk.
- Warm the pan on the lowest heat and once the chocolate starts to melt, keep stirring it. Do not leave the pan, as it can rapidly overheat. If this happens, the mixture will split, spoiling your fudge.
- Once the chocolate is melted and well combined with the condensed milk, add the crushed mini eggs and stir in.
To make in the microwave
- Pour the condensed milk into a microwave-proof bowl, break up the chocolate and put it on top of the milk.
- Put it in the microwave for 30 second bursts, stirring well between each one, until the chocolate is melted. The time taken will vary according to the power of your microwave. Go slowly, as you only want to melt the chocolate, not boil the mixture.
- Stir the milk and chocolate together until smooth. Add the crushed mini eggs and stir together.
To make in a slow cooker
- Add condensed milk and chocolate to a jug. Place in the slow cooker. Add water to the slow cooker to make a bain marie around the jug. Switch on to high. Stir occasionally.
- When melted, stir in broken mini eggs.
When the fudge is mixed
- Pour the fudge into the tray. Smooth out, and dot the top with the larger pieces of mini eggs that you kept aside earlier. Allow to cool to room temperature. Then place in the fridge for at least 4 hours (overnight is ideal) to set.
- urn out the fudge then cut into 2.5 cm/1" squares with a sharp kitchen knife. The mini eggs would have softened should cut easily with a good kitchen knife.
- Store the fudge in the fridge. Eat within a week.
- This recipe is 4 Weight Watchers Smart Point per portion