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Easter fudge on a serving plate.
cookingwithmykids

Easter fudge

5 from 2 votes
This Easter fudge recipe is divine – soft, chocolatey fudge topped with mini eggs, it really does make the perfect Easter indulgence.
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Prep Time 30 minutes
chilling time 2 hours
Total Time 30 minutes
Servings: 36
Course: Dessert
Cuisine: British
Calories: 124
Ingredients Method

Ingredients
  

  • 500 g chocolate we used a mixture of milk and dark.
  • 395g can sweetened condensed milk
  • 150 g Small packet of mini eggs

Method
 

Add everything to a heat proof bowl
  1. Break the chocolate up into small pieces and put them into a heatproof bowl.
  2. Add the condensed milk to your bowl.
Cook the Easter fudge
  1. Using a double boiler (a pot of simmering water with a bowl placed on top, making sure the bowl doesn’t touch the water)
  2. Leave the fudge to cook on a low heat until it has fully melted, stirring it occaisionally.
Add the Mini Eggs
  1. Bash half the Mini Eggs then add them to your fudge. Stir them through so that they are evenly distributed.
Leave the fudge to set
  1. Line an 8 inch baking tray with baking paper. You can use a larger or smaller tin if you want thicker or thinner fudge. Pour the fudge in and press down with the back of a spatula.
Decorate your fudge
  1. Bash or chop up the remaining Mini Eggs and use them to decorate the top of the fudge.
    If you want you can also add some cut up Creme Eggs.
  2. Put the fudge in the fridge for a few hours until it has set.
  3. Cut into small squares and enjoy.