Mini Egg Fudge

If you want the perfect Easter gift using only three ingredients you have to try my easy, Mini Egg Fudge recipe. This 3-ingredient fudge recipe is a delicious white chocolate fudge, loaded with Cadbury’s Mini Eggs. Gluten free and SO moreish!

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This easy, Easter fudge recipe is packed with Cadbury’s Mini Eggs could not be any simpler to make if you tried.

It takes only a few minutes to make this Mini Egg Fudge (and a few hours chilling time) and is perfect for giving as a homemade gift instead of Easter eggs.

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.

If you’ve already tried my Slow Cooker Fudge or my festive Baileys Fudge recipe then you’re pretty much guaranteed to love this Easter fudge!

And if you do love Mini Eggs then make sure you try out some of my other Easter recipes including Mini Egg Cheesecake, Mini Egg Pancakes and Mini Egg Cookies.

Ingredients

There’s a printable recipe card for this simple Mini Egg Fudge below. But for the shopping list you’ll only need three simple ingredients.

• White Chocolate: If you prefer you can of course use milk chocolate for this fudge recipe, both will work as well. Make sure you double check the white chocolate gluten free and has no May Contain warnings.
• 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.
• 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!

How to Make Mini Egg Fudge

Here are some step-by-step photos to show you how easy this 3-ingredient Mini Egg Fudge is to make. There’s also a video in the recipe card below.

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 using a spatula.

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.

Storing and Freezing

This Mini Egg Fudge should be kept in the fridge. Ideally I’d say keep it for up to 2 weeks, but in all honestly I’ve kept some much longer than that and it’s been fine!

You can also freeze this fudge and then defrost it at room temperature as needed.

Frequently Asked Questions

Here are some FAQs about this easy Mini Egg Fudge recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

4.72 from 14 votes

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.

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Servings: 12 slices (or small 48 chunks)

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Ingredients 

1x2x3x

• ▢ 397 g tin sweetened condensed milk
• ▢ 400 g white chocolate
• ▢ 296g bag Cadbury's Mini Eggs

Metric – US Customary

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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.

Video

Notes

• Serving: 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!
• Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this fudge recipe should look at each stage.
• Variations: Swap the Mini Eggs for Creme Eggs – or your other favourite Easter chocolate – for fun Easter variations.
• Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Mini Egg Fudge recipe!

Nutrition

Serving: 1slice | Calories: 412kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g

Like this recipe? Rate and comment below!

More Gluten Free Easter Recipes

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