Easter Fudge
A delightful and colorful homemade Easter fudge that combines the sweetness of white chocolate with crunchy mini chocolate eggs, perfect for celebrating the festive season.
Ingredients
Main Ingredients
- 180 g mini chocolate eggs (e.g., Cadbury Mini Eggs)
- 1 can 397g condensed milk
- 500 g white chocolate, broken into pieces
Instructions
Preparation
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Place half of the mini chocolate eggs on a chopping board and roughly crush them using the end of a rolling pin or the back of a spoon.
Cooking
- Add the condensed milk and white chocolate to a large saucepan. Warm over low–medium heat, stirring constantly, until melted, thick, and smooth.
- Remove from the heat and fold in the crushed mini eggs.
- Pour into the prepared tin, smoothing to the edges. Press the remaining mini eggs into the top.
Chilling
- Chill in the refrigerator for 3–4 hours until set, then cut into 64 pieces (about 2.5cm / 1in each).
Notes
Use high-quality white chocolate for the best results. Store in an airtight container and can be frozen if needed.