Mini Egg Fudge {Easy No Bake Recipe}
36 standard portions
Source field check Β· Original source retained
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
- 350 g White chocolate
- 397 g Condensed milk (x1 tin)
- 296 g Mini Eggs (Half in the fudge, the other half pressed on top)
- 2 tsp Vanilla extract (Optional)
Method
- 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 20x20cm tin 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 overnight.
- Cut into small pieces and keep in the fridge until ready to serve.
- Enjoy!