This Microwave Mini Egg Fudge is so simple to make; three ingredients: condensed milk, white chocolate and mini eggs made in just two minutes. It is absolutely fool proof and makes the perfect Easter gift or treat.
We all know I love an Easter recipe, there is no denying that. If something can be made with either Mini Eggs or Creme Eggs I’ll have given it a whirl. Because Easter, a holiday celebrated with chocolate? What’s not to love?!
My latest creation is this quick Mini Egg Fudge recipe. It’s a variation on my super simple 2 minute microwave fudge, and it is the perfect Easter gift.
I first discovered this fudge recipe almost two years ago and I’ve got quite a fudge repertoire now if you fancy a look; Creme Egg Fudge, Baileys Fudge, Peanut Butter Fudge, and Cookies and Cream Fudge. This Microwavable Fudge is so easy the world is your oyster with all the different flavours on offer.
I love to make things like this at the end of the School term to give to teachers, or the children classmates or friends instead of an Easter egg.
I find a homemade treat goes down so well, and this recipe is so easy, it’ll have maximum impact for minimum fuss – winner!
HOW DO YOU MAKE MINI EGG FUDGE?
This is not traditional fudge, where you boil and caramelise cream, this is my super easy version. Less faffing, fewer ingredients and super quick.
The basic recipe for this Cadbury’s Mini Egg Fudge is so simple, just chocolate and condensed milk. You can cook this in a microwave or a slow cooker. Of course it’s SO much quicker in a microwave though.
Just cook it for 30 seconds, two or 3 times, beat really well, mix in some Mini Eggs and pour into a lined dish.
Chop up the remaining Mini Eggs and press them into the fudge mixture, ensuring you spread them evenly so each finished piece has at least one on! Refrigerate overnight and there you have it, delicious creamy microwave fudge.
TOP TIP: Crush the Cadbury’s Mini Eggs using the bottom of the tin of condensed milk to WHACK them!
HOW DO YOU MAKE MINI EGG FUDGE WITH CONDENSED MILK?
The basic ingredients for this Mini Egg Fudge differ from traditional fudge as you’re not caramelising sugar to set the fudge. The chocolate sets the fudge and the condensed milk adds the sweetness and texture.
Be sure to store it in the fridge.
CAN YOU USE EVAPORATED MILK INSTEAD OF CONDENSED MILK IN FUDGE?
Unfortunately you simply can’t substitute the condensed milk, for anything else.
Whilst you could use evaporated milk in place of milk in many situations, evaporated milk and condensed milk are completely different.
Evaporated Milk is condensed milk without added sugar, and has an entirely different thickness and texture.
HOW LONG CAN YOU KEEP HOMEMADE MINI EGG FUDGE?
There doesn’t seem to be any hard and fast rules on this, but I’ve kept it in the fridge for a week and it’s been absolutely fine.
It will go really quite firm, so just let it soften a little before eating.
WHAT I USED TO MAKE MINI EGG FUDGE:
- I used my favourite Callebaut chocolate for this Mini Egg Fudge recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg bags at a time) from Amazon it works out about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference.
- Make sure that you do use baking paper (or parchment as it’s sometimes called) to line the tin. (I like this one, available on Amazon: Bacofoil Baking Parchment.)
- Use a fairly small dish to get a nice, deep fudge. (I like this one, available on Amazon: Masterclass 23cm Tin.)
TIPS FOR MAKING THIS MINI EGG FUDGE RECIPE:
- I pack the pieces of Mini Egg Fudge, fresh from the fridge, into little bags like these cellophane bags (from Amazon). It adds a special something to make them feel like a real gift.
- I used white chocolate in the fudge this time to give a sweet creamy flavour. You can use also use milk or dark chocolate if you prefer or half and half works really well too.
- You can also make this Mini Egg fudge in your slow cooker or crock pot. Depending on your particular slow cooker, this may take a little more or less time. As soon as it is thick and silky smooth looking, it’s ready. If your Slow cooker fudge looks like it’s a bit lumpy or splitting? You can resolve this by giving it a really really good beating with a wooden spoon. It should soon come together again.
- This Mini Egg fudge is kept stable by being chilled. Keep it in the fridge until you need it and if you’re giving it away, suggest that the lucky recipients keep it chilled too. It should stay fresh for around 2 weeks.
- You can also freeze your Mini Egg Fudge, wrap your fudge in baking paper and then foil before freezing, you can keep it like this for 2-3 months.
- This recipe is great as a basis for other flavours of fudge – you could remove the mini eggs or add extra flavourings if you’d like, like this gorgeous vanilla extract (it’s THE best!).
Do you fancy some other Easter gift ideas? How about Creme Egg Brownies or Creme Egg Rocky Road Or what about a show stopping easter dessert? Have a look at my Creme Egg Cheesecake, or Mini Egg Cheesecake recipes, they are gooooood!
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Mini Egg Fudge recipe. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
HOW TO MAKE MINI EGG FUDGE:
Mini Egg Fudge
- 350 g White Chocolate
- 397 g Condensed Milk One tin
- 296 g Mini Eggs Half in the fudge, the other half pressed on top.
- 2 tbsp Vanilla Extract OPTIONAL
- Put the white chocolate and condensed milk into a large bowl.
- Microwave for 30 seconds, beat well. Repeat once or twice until very thick and smooth.
- Mix in half of the crushed Mini Eggs plus the vanilla extract if using.
- Pour into a baking dish lined with baking paper.
- Smooth out fudge mixture, press the remaining Mini Eggs gently into the top of the mixture, trying to get an even spread across the whole of the baking dish.
- Refrigerate over night.
- Cut into small pieces, and keep in the fridge until ready to serve.