White Chocolate Easter Egg Fudge

White chocolate is one of my favourite things and so I decided to create this really simple fudge recipe full of my favourite mini Easter eggs. This recipe is fuss free and can be made in the microwave- it’s really foolproof. This fudge is really rich and delicious- it’s so creamy and the mini Easter eggs go perfectly with the white chocolate.

White Chocolate Easter Egg Fudge

Use a good quality white chocolate for this recipe- I really like Milkybar as it’s affordable and gives a nice flavour. Avoid using cheap supermarket brands (unless it’s from their luxury range) as they are usually too oily and lack flavour.

You can use any mini eggs you want- I used Cadbury mini eggs, Milkybar eggs, Cadbury Creme eggs and Galaxy caramel eggs. You can either crush the eggs before adding to the fudge or keep them whole, it’s up to you.

If you prefer you can also use milk chocolate instead of white chocolate. Use the same quantities but be careful not to burn it as milk chocolate is a little more temperamental than white chocolate.


Easter Egg Fudge

White Chocolate Easter Egg Fudge

An easy 4 ingredient fudge recipe with mini Easter eggs
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 36


  • 397 g Tin of condensed milk
  • 500 g Good quality White chocolate
  • 3-4 80 g Bags of mini Easter eggs of your choice   (I used mini Creme eggs, Cadbury mini eggs, Galaxy caramel eggs and Milkybar eggs)
  • 1 tsp  Vanilla extract or vanilla bean paste   (I used Taylor & Colledge or Nielsen Massey)


  • Line a 8×8"/20x20cm tin and set aside.
  • Crush and chop half of the eggs, or leave whole if preferred.
  • In a medium bowl, add the White chocolate, condensed milk and vanilla and microwave in 30 second bursts, stirring each time. This should take no longer than 1 minute 30 seconds in total. Give the mixture a good stir until smooth.
  • Add half of the eggs to the fudge, mix well and then pour into the tin, using a palette knife or spoon to smooth the top of the mixture. Sprinkle the remaining eggs over the top of the fudge.
  • Leave to cool slightly and then refrigerate for 2 hours.


Make sure to keep refrigerated- it will last for up to 10 days
You can use Milk chocolate instead of White chocolate if you prefer, just be careful not to burn it
You can cook this on the stove on a low heat instead of using the microwave
Use a good quality White chocolate (Milkybar, Lindt or a luxury supermarket range
You can use a different size tin, but it will alter the depth of the fudge
To make the fudge easier to cut, dip a sharp knife into some hot water. You may need to do this several times as you cut the fudge.

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