White Chocolate Easter Egg Fudge
An easy 4 ingredient fudge recipe with mini Easter eggs
Ingredients
- 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)
Instructions
- Line a 8x8"/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.
Notes
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.
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.