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!
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!