Mini eggs chocolate fudge

Easter is most definitely the time to indulge in chocolate but if you want a fast no bake sweet treat this is the one for you. Mini eggs really are Easter to me. I get so excited spotting them in the shops for the first time each year. 

This cheats fudge is so easy. A few ingredients, a little colour and a lot of mini eggs and you’ve got something pretty special to share around. They’d make fab homemade gifts too. 

This easy-peasy cheats fudge needs  no need for sugar thermometers, which really takes the stress out of things, particularly if you’re getting a few treats ready for a party. A recipe that you stir together on the hob and then pop in the fridge is such a go to for me. 

Mini eggs chocolate fudge 

Recipe 

450g white chocolate

1 tin condensed milk (I always use Carnation for this)

2 tsp vanilla extract

Pinch salt

Food colouring (I used purple, pink and yellow for this recipe)

2x 80g bags mini eggs 

Makes approx 15 squares of fudge

Method

Line a 2lb loaf tin with greaseproof paper and leave to one side while you make the fudge

Carefully chop the mini eggs into shards to add to your fudge later. 

Chop the chocolate into small pieces and pop into a saucepan. Pour over the condensed milk and add the vanilla extract and salt. 

Over a low heat, gradually combine the ingredients until the chocolate has completely melted and the fudge has thickened. Keep stirring all the time with this one, white chocolate can be tricky to work with and you don’t want it to catch and burn on the bottom. 

When the mixture is ready, turn off the heat and spoon in large dollops of the mix into three small bowls, ready to add the food colouring. You’re after about a 50/50 split, leaving half the remaining mixture plain to swirl in with the colours. 

Let’s make the fudge

Add a few drops of gel food colouring and mix to create your purple, pink and yellow. I often use Pro Gel food colouring for this type of thing. Gels work well because they give you a vibrant colour without adding lots of liquid to your sweets. 

In the lined loaf tin, spoon on the different coloured fudge, alternating so that there will be a good colour contrast when you cut the fudge. Put half of the plain and coloured fudge mixes into the tin and gently swirl with a toothpick or skewer. Then add in half of the mini eggs, so you will have pieces all throughout the fudge. 

Add the remaining mix. Then ripple again and add the remaining mini eggs to the top, pressing down lightly.  

The mini eggs chocolate fudge will take a few hours to set in the fridge and then it will be ready to cut into squares. 

Once cut, the fudge is best stored in an airtight container in a cool dry place and will last about a week. It can be stored in the fridge, but you may find that the edges of the fudge dry out a little over time. 

Looking for more Easter ideas? Try our Giant mini eggs pop tart, Mini eggs Easter cake, Mini eggs Easter cake or Easter hot chocolate