Easter Egg Fudge

A fun Easter Egg Fudge recipe taken from the Dairy Diary.

With only three ingredients, this is a super-simple recipe that is great to make for Easter. Why not present the fudge in a bag or box tied with a ribbon – a thoughtful homemade gift! You can also substitute the easter eggs for a different type of confectionary so it’s perfect for a treat anytime of year.

Confectionery Fudge

5/5
1

Makes 36

5 mins

Ingredients

White chocolate chips 500g (1lb 2oz)

Sweetened condensed milk 405g tin

Chocolate mini eggs 225g (8oz), coarsely chopped

Instructions

Line a 20cm (8in) square shallow tin with two strips of baking paper, leaving some hanging over the edges for easy removal.

In a pan, gently melt together chocolate chips and condensed milk, stirring occasionally, until thickened and smooth. Remove pan from the heat and stir in half the mini eggs.

Pour into prepared tin, smooth the top and scatter with remaining eggs, pressing in slightly. Chill for 4 hours.

Remove from tin and cut into 36 squares. Store in an airtight container; they will keep for up to 2 weeks

Cook’s Tips

These make a lovely gift, presented in a bag or box tied with a ribbon. Use chopped white chocolate instead of chocolate chips, or use plain chocolate, if preferred. If chopping mini eggs proves tricky, place in a plastic bag and bash with a rolling pin instead.