Mini Egg Fudge

Equipment

• Saucepan
• 8"x8" Tin
• Spatula or Wooden Spoon
• Parchment Paper

Ingredients

• 397g Condensed Milk (one tin)
• 600g White Chocolate
• 296g Mini Eggs

Method

1. Line a 8"x8" baking tin. Crush the mini eggs using a pestle and mortar or a rolling pin and set aside!
2. Gently melt the white chocolate and condensed milk in a saucepan on a low-medium heat. Keep mixing until fully combined, thickened, and the fudge is starting to come away at the edge - this takes a couple of minutes. (Alternatively this can be done in the microwave. See recipe notes).
3. Take the fudge off the heat and fold in the majority of the crushed mini eggs - set aside a few to decorate the top of the fudge.
4. Pour the fudge in to the lined tin and smooth out. Finally, scatter on the remaining crushed mini eggs and press them down gently!
5. Leave in the fridge or at room temperature until fully set - this takes approx 2 or 3 hours in my fridge. Slice and enjoy!

Notes

• - Store your fudge in an airtight container at room temperature where it will last for 1+ weeks!
• - If using the microwave method: microwave the chocolate in 20 second burst in microwave suitable bowl, being careful to not overheat the chocolate. Once smooth add the condensed milk and mix in.
• - Recipe updated: 15/02/2022