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Easy Mini Egg Fudge
Delicious, pretty fudge made with your favourite Easter treats – mini eggs! Only three ingredients and three different easy ways to make this simple but impressive recipe.
Servings: 24 pieces
Ingredients
- 80 g bag mini Easter eggs
- ½ can (14oz) condensed milk - 200 g / 150 ml
- 200 g milk / dark chocolate - 8 oz
Instructions
- 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.80 g bag mini Easter eggs, ½ can (14oz) condensed milk, 200 g milk / dark chocolate
- 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.
- Flex the tray and turn out the fudge (then cut into 2.5 cm/1" squares with a sharp kitchen knife. The mini eggs would have softened and should cut easily.
- Store the fudge in the fridge. Eat within a week.
Notes
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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 63kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg