Mini Egg Fudge {Easy No Bake Recipe}

A pile of white chocolate mini egg fudge squares on a chopping board.

4.62 from 49 votes

Mini Egg Fudge {Easy No Bake Recipe}

This Mini Egg Fudge is ULTRA simple to make. Just 3 ingredients, 2 minutes to make and 1 microwave. We don’t even have to bake it! It is absolutely foolproof and makes the perfect Easter gift or treat.

Prep Time2

Cook Time2

Total Time4

Course: Snack

Cuisine: Family Food

Servings: Squares

Author: Sarah Rossi

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

Metric - Imperial

Instructions

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 overnight.
Cut into small pieces and keep in the fridge until ready to serve.
Enjoy!

Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.

Notes

Chocolate: I used my favourite Callebaut chocolate for this recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe.

Line the tin: 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.)

Tin: Use a fairly small dish to get a nice, deep fudge. (I like this one, available on Amazon: Masterclass 23cm Tin.)

Gifting: 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.

Alternatives: I used white chocolate in the fudge this time to give a sweet creamy flavour. You can also use milk or dark chocolate if you prefer or half and half works really well too.

How to make in the slow cooker: You can also make this Mini Egg fudge in your slow cooker or crock pot. The timing will depend on your particular slow cooker, but as soon as it is thick and silky smooth looking, it’s ready. If your fudge looks like it’s a bit lumpy or splitting, you can resolve this by giving it a really good beating with a wooden spoon. It should soon come together again.

Storing: 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.

Cutting: If the slab is too hard to cut straight out of the fridge, allow it to come to room temperature for 30 minutes. Be careful when cutting it may be very hard!

Nutrition