Easy Cadbury Mini Egg Fudge
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 296 g Mini Eggs (place them in a freezer bag and bash them into smaller pieces with a rolling pin)
- 350 g Milk Chocolate (broken into pieces)
- 397 g Condensed Milk
- 1 tsp Vanilla Extract
Method
- Place the condensed milk and chopped milk chocolate into a large saucepan over a low heat and stir until melted together.
- Add the vanilla extract and mix in.
- Stir in three-quarters of the chopped mini eggs.
- Pour the fudge into a square pan (20cm x 20cm) lined with parchment paper or plastic wrap (cling film) and use a spatula to smooth the top of the fudge. Sprinkle over the remaining mini eggs (including the small shards of the sugary shells) and refrigerate for at least 5 hours.
- Cut the fudge with a sharp knife and store in the fridge.