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If you want the perfect Easter gift using only three ingredients you have to try my gluten free Mini Egg Fudge recipe.
This Easter fudge packed with Cadbury’s Mini Eggs could not be any simpler to make if you tried.
It takes only a few minutes to make (and a few hours chilling time) and is perfect for giving as a homemade Easter gift.
Or, if you don’t fancy sharing, you can just scoff this gluten free Mini Egg Fudge yourself instead.
So stock up on the Mini Eggs (yes, they ARE gluten free!) because you’re going to want to keep making this over and over again.
Are Cadbury’s Mini Eggs gluten free?
The good news is that yes, Cadbury’s Mini Eggs are completely gluten free.
They have no gluten in the ingredients and no ‘may contain’ warnings which means they are safe for people with coeliac disease.
Sadly they do contain dairy and given how much other dairy is in this recipe I don’t have a dairy free alternative at this time.
And if you do love Mini Eggs then make sure you try out some of my other Easter recipes including Mini Egg Blondies, Mini Egg Pancakes and Mini Egg Cookies.
Mini Egg Fudge Ingredients
There’s a full printable recipe card below with the method and quantities, but here’s a few pointers on the ingredients used in this recipe.
- White Chocolate: If you prefer you can of course use milk chocolate for this fudge recipe, both will work as well. I like the way the Mini Eggs ‘pop’ against the white fudge though. Make sure you double check the white chocolate gluten free and has no May Contain warnings. I have used Dr Oetker and Tesco’s own white cooking chocolate when I have made this recipe before.
- Condensed Milk: You’ll need a single tin of sweetened condensed milk which is usually found with dessert items such as jelly and tinned fruit in the supermarket. This help creates the fudgey texture of the recipe.
- Cadbury’s Mini Eggs: Of course you couldn’t make Mini Egg Fudge without Mini Eggs! That being said, if there is another type of ‘mini egg’ you prefer, this recipe will work pretty much anything. Just check they are gluten free!
Don’t forget the full quantities and printable method are in the recipe card below.
How to make Mini Egg Fudge
Not only does this Mini Egg Fudge only have three ingredients, it’s also ridiculously easy to make too.
All you have to do is gently heat the chocolate and condensed milk together and then stir in the Mini Eggs and chill it.
I use a 2lb loaf tin (lined) for my fudge as I wanted to create slices like you get in the fudge shops on holiday.
However you could also line a square baking tin to get a much shallower tray of fudge which can then be cut into cubes.
Whatever you do, always give your fudge plenty of time to set before you decide to cut it into pieces.
My Mini Egg Fudge recipe
Here it is – the easiest fudge you’ll ever make and the perfect gift to give this Easter.
It’s also a great activity for kids as it’s nice and easy to make and gives them a chance to get creative with the decorating too.
This recipe makes a 2lb loaf tin of fudge which can be cut into 12 slices, which makes approximately 48 small pieces.
Plus here’s a handy video to show you how to make this, or to turn it into Creme Egg fudge if you refer!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Mini Egg Fudge
This Mini Egg Fudge is SO easy to make with only 3 ingredients and is a great homemade gift idea or Easter activity for kids. Gluten free.
Ingredients
- 1 x 397g tin sweetened condensed milk
- 400g white chocolate
- 1 x 296g bag Cadbury's Mini Eggs
Instructions
- Place a large pan on a low heat. Break the white chocolate into chunks and add to the pan along with the condensed milk.
- Keep the pan on the low heat, stirring regularly, until the chocolate has melted and there are no lumps. Take it straight off the heat (you don't want to overcook or boil the mix) and leave to cool for around 5 minutes.
- Add the Mini Eggs to the pan (saving a small handful for the topping) and mix together.
- Pour the mixture into a lined, 2lb loaf tin and smooth out the top. Add the extra Mini Eggs on top - either crushed or whole - and then place in the fridge to chill for 4-5 hours or ideally overnight.
- Once the fudge is solid and chilled through, cut into around 12 slices to give out as gifts, or cut these into smaller cubes to enjoy then and there. Will keep for up to 2 weeks in the fridge.
Notes
- If you prefer, you can pour the fudge into a square baking tin. This will mean you can easily cut it into squares instead of slabs - it's completely up to you and how you intend to serve/gift it!
Nutrition Information:
Yield:
48Serving Size:
1/4 of a slabAmount Per Serving: Calories: 103Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 19mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 1g
Need some more gluten free Easter inspiration?
Want to have a go at some of the other gluten free Easter recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking tutorials to get you going:
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this Mini Egg Fudge recipe?
Make sure you pin these recipe cards below for later!
Do head over and follow me on Pinterest too for more gluten free recipe inspiration.
