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Mini Egg Fudge!

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Delicious & scrumptious Mini Egg Fudge that is seriously easy to make at home, no boiling or sugar thermometers involved!

So, its less than a Week away till its Easter 2016… so its time for my last few delicious Easter related recipes of the year. I actually find this a little tragic, as I LOVE Easter chocolates such as Mini Eggs & Creme Eggs and it breaks my heart a little that they’re going to be off the shelves in less than a week.

But anyway, an easy recipe today that even the worlds biggest fudge novice can make & enjoy as its not like normal fudge.. its cheats fudge! Normal fudge is something I would consider is similar to my Easter Fudge, whereas cheats fudge is just SO EASY to make!

By cheats fudge, I do not by any means mean that its low fat.. or sugar free, because LOL no its not.. I mean that its incredibly easy to make, and you don’t need a sugar thermometer to make it like normal fudge. After the success of my Mini Egg Drip Cake, and No-Bake Mini Egg Cheesecake recipes recently, I knew my Easter fudge this year had to be Mini Egg related.

The recipe itself is based on my other ‘cheats fudge’ recipes such as my Peppermint Fudge inspired by Carnations fudge which were big successes in themselves.. so this is a winner. It’s a simple mix of a chocolate, condensed milk and sugar. The darker the chocolate the harder the set, but usually a rule of 400g to a tin of condensed milk is ideal.

The Fudge itself is white chocolate based as I thought that would make it more Easter-y as its light in colour, and brings out the Mini Eggs well. the Crunch of the Mini Egg is delicious against the fudge texture, and of course its super addictive. Some find it sweet, so I cut fairly small squares of fudge so that you don’t feel so bad about eating it.. theres a method in my madness see. I also state below that this can last 2-3 weeks in the fridge, but it NEVER lasts that long in reality.

Last year I posted my classic Easter Fudge recipe, which in itself is delicious – and is made like proper fudge.. so if you fancy giving that a go then do, but if you want something easy and quick to make for your Easter sweet treat, then give this delicious recipe a go! Enjoy!

Mini Egg Fudge!

Delicious & scrumptious Mini Egg Fudge that is seriously easy to make at home, no boiling or sugar thermometers involved!
5 from 4 votes
Print Pin Rate
Category: Dessert
Type: Fudge
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 3 hours
Total Time: 20 minutes
Servings: 50 People
Author: Jane's Patisserie

Ingredients

  • 397 g Condensed Milk
  • 450 g White Chocolate
  • 1 tsp Vanilla Extract
  • 100 g Icing Sugar
  • 400 g Mini Eggs (crushed)

Instructions

  • Line a tin with parchment paper – I use a 9×9″ square tin as it makes a nice depth of fudge!
  • Put the chocolate, chopped, into a heavy based pan, along with all of the condensed milk, and vanilla extract.
  • Melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
  • Once melted, tip in the sifted icing sugar and combine well, it make take a bit of beating. Leave the mixture to cool for about 5 minutes, stiring occasionally to prevent a skin.
  • Once cooled, pour in 3/4 of the crushed mini eggs and quickly stir through pour into the tin and smooth over the mixture. 
  • Pour on the rest of the crushed mini eggs and press into the top of the fudge and store in the fridge for at least 3-4 hours to set, or overnight!
  • Once set – remove from the tin and cut into the squares (I cut 1″ squares) , return to the fridge for another couple of hours to finish setting – ENJOY!

Notes

  • This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long.
  • You can also easily half or double the recipe, the setting times will just change slightly.
  • If you don’t let the mixture cool enough, the mini eggs will start melting quickly so don’t worry if they do, it’ll just start marbling the mixture slightly – stop mixing as quickly as you can and set it in the fridge to prevent a mush!
  • You can easily swap the Mini Eggs to any other Easter Treat you fancy!
  • Recipe Update January 2019 - The only changes are it used to have 400g of White Chocolate, and 25g of Unsalted Butter!
  • Using icing sugar is optional - but without I would use 100g more chocolate!
Nutrition Facts
Mini Egg Fudge!
Amount Per Serving
Calories 76 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 23mg1%
Potassium 52mg1%
Carbohydrates 15g5%
Sugar 15g17%
Protein 1g2%
Vitamin A 55IU1%
Vitamin C 0.5mg1%
Calcium 55mg6%
Iron 0.1mg1%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Sweets & Easter Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

25 Comments

  • Amanda W
    May 3, 2020 at 11:09 pm

    5 stars
    I made these at Easter and the recipe was so quick and easy to follow. They tasted delicious!!

    Reply
  • Stevie
    April 13, 2020 at 2:02 pm

    5 stars
    Followed your recipe but used milky bar eggs instead because I couldn’t find mini eggs (doh!) & It came out amazing! I made it to chop up & dish out as Easter treats too the family & leave on their doorstop. Thank you for this recipe, lots of my friends are asking for it now, so I’m sending them this link 😁👍

    Reply
  • John
    March 28, 2020 at 3:50 pm

    Normally you would have to boil the condensed milk or sugar and cream to get it to setup, I assume the setting comes from the amount of chocolate?

    Reply
    • Jane's Patisserie
      March 28, 2020 at 5:46 pm

      Not for condensed milk fudge you don’t, typically it’s just a mix of condensed milk and chocolate. Classic fudge needs boiling.

  • Charlotte
    February 5, 2020 at 8:43 am

    Hi! Would it be possible to leave out the mini eggs and make this as a quick vanilla fudge? Would it still set firm?
    Thank you 🙂

    Reply
    • Jane's Patisserie
      February 6, 2020 at 8:32 pm

      Yes it should be fine! It will naturally be thinner though as the total weight volume will be less!

  • Kayleigh
    January 22, 2020 at 8:54 pm

    5 stars
    Just made this and it was sooo nice and really easy! Did not expect it to taste this good considering how easy the recipe is!

    Reply
    • Jane's Patisserie
      January 23, 2020 at 9:05 am

      Ahh yay! And I know right?! I love these recipes so much for that reason!

  • Venita Quinn
    February 19, 2019 at 4:08 pm

    5 stars
    Making my mouth dribble as I look at this lol Once the ingredients are melted do you keep it on the heat to stir in the icing sugar are take it off ? Nice touch with the galaxy golden eggs !! Adds a touch of indulgence 👌🏻

    Reply
    • Jane's Patisserie
      February 19, 2019 at 6:06 pm

      Remove it when mixing in the the icing sugar etc! X

  • Emma
    February 17, 2019 at 6:08 pm

    Can you swap the white chocolate for milk chocolate ??

    Reply
  • Tamsin
    February 5, 2019 at 3:43 pm

    Do you have any tips on cutting it? I made it yesterday and was going to cut it this morning to take to work but it seemed like it was going to be difficult to cut and take some time so thought I’d leave it till i get home lol x

    Reply
    • Jane's Patisserie
      February 6, 2019 at 3:38 pm

      I just use a large sharp knife and cut!

    • Gemma
      December 23, 2019 at 3:25 pm

      Hello Jane, are the condensed milk fudge a “squidgy” kind of fudge like your rolo caramel fudge recipe is or does it set more firm? Random question I know 😂

    • Jane's Patisserie
      December 23, 2019 at 7:12 pm

      These set firm if kept in the fridge!

  • Emma
    April 7, 2017 at 1:44 pm

    Ive tried to make this 3 times and it never sets…. what am i doing wrong ???

    Reply
    • Jane's Patisserie
      April 7, 2017 at 1:51 pm

      Are you sure you’re using the correct ingredients? There’s no reason why it shouldn’t set unless the ingredients are different.

  • […] Mini-Egg Fudge from Jane’s Patisserie […]

    Reply
  • gracie / Crafts and Cupcakes
    March 22, 2016 at 4:01 pm

    This looks delicious!!

    Reply
  • Pistachios
    March 21, 2016 at 11:06 am

    This really does sound super easy! I will give it a go 🙂

    Reply
    • Jane's Patisserie
      March 21, 2016 at 11:07 am

      Thank you! That was my aim 🙂 enjoy!

  • Lauren
    March 21, 2016 at 9:14 am

    Looks delicious and beautifully presented as always Jane! 🙂 xxx

    Reply

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