This Mini Egg Fudge only has three ingredients and is jam-packed with Mini Eggs.
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Mini Egg Bakes
Mini Eggs are an absolute Easter staple. I mean what would Easter be without the glorious Mini Egg?
I already have so many Mini Egg recipes on my blog including Mini Egg Millionaire Blondies, Mini Egg Cookies and Mini Egg Bronuts. There are 10+ Mini Egg Recipes already on my website and I have no intention of stopping any time soon.
Mini Egg Fudge
This Mini Egg Fudge is super quick and easy to make and you only need three ingredients: condensed milk, white chocolate and copious amounts of Mini Eggs.
What I love about fudge recipes also is you don’t need a huge amount of baking equipment, a bowl, spatula and square tin are all you need to make this fudge.
The chocolate needs to be melted either in the microwave in 20-second bursts or in a baine marie. The chocolate needs to be stirred regularly to stop it from burning and needs to be melted until smooth and runny.
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To the white chocolate, you need to add the condensed milk. This needs to be full-fat condensed milk, a low-fat version won’t work and the fudge won’t set properly. This also can’t be evaporated milk, it must be condensed.
When you mix the condensed milk with the chocolate it will become super thick and gloopy. This is perfect and exactly how we want it to be. Continue to stir the two together until they are completely smooth and fully combined.
When it came to adding the Mini Eggs I added some whole Mini Eggs and some crushed. This is a complete personal preference you could crush them all or you could leave them all whole. I added 270g to the fudge and added the remaining 80g to the top of the fudge later. Again, how you want to split it is completely up to you.
Once the Mini Eggs have been mixed through the fudge pour the fudge into your square tin. Press it down until it is level and sprinkle over the remaining Mini Eggs.
Setting
This Mini Egg Fudge just needs to be set in the fridge for 3-4 hours. You will know it is ready because it will be hard to touch. If you start cutting it and notice that it is still quite soft, pop it back into the fridge for another hour or so.
Alternatives
I used white chocolate in this recipe because it brings out the Mini Egg flavours and colours more. This recipe would work perfectly with milk or dark chocolate if you prefer.
Equipment
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Mini Egg Fudge
Ingredients
For the Mini Egg Fudge
- 500 g White Chocolate
- 397 g Condensed Milk
- 350 g Mini Eggs
Instructions
To Make the Mini Egg Fudge
- Line your 8" square cake tin with baking parchment and leave it to one side.
- Add the white chocolate to a large bowl and melt in the microwave on 20-second bursts stirring in between until completely melted and smooth OR melt the chocolate in a saucepan over a low/medium heat.
- Once the chocolate has melted add in the condensed milk and mix until smooth. The mixture should be super thick and gloopy.
- Fold through 270g of the crushed and whole Mini Eggs until they are evenly distributed.
- Pour the mixture into your cake tin and smooth.
- Sprinkle over the remaining 80g of Mini Eggs.
- Pop it into the fridge to set (this should take around 4 hours).
- Once the fudge has set remove it from the fridge and cut it into individual portions and enjoy!
Notes
- This Mini Egg Fudge will last in the fridge for up to 3 weeks.
