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.
Servings: 12 slices (or small 48 chunks)
Ingredients
- 397 g tin sweetened condensed milk
- 400 g white chocolate
- 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.
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
