If you are looking for a silky smooth fudge with no boiling involved, then this is the stuff for you. This creamy melt in the mouth Mini Egg Fudge is extremely easy to make and tastes delicious too. Moreover, it doesn't take long to make, and your family and friends will adore it! Here is the step by step tutorial showing you how to make it.
1 Line your tin with baking paper and place it to one side.
2 Weigh out your 400 grams of white chocolate and place it in the pan. If you are using a large bar, break the chocolate into pieces before placing it in the pan.
3 Carefully open the can of condensed milk with your tin opener and then pour it into the pan. (Leave the pan to one side for a moment).
4 Weigh out half your Mini Eggs and place them into your zip lock bag. Ensure there is no air in the bag and seal it. (If there is air in the bag and you whack it full force with your rolling pin, the bag will explode, and you'll be wearing the mini eggs, so you have been warned.
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5 Place the bag on your chopping board and then bash the mini eggs with the rolling pin. Do this until the eggs have crumbled/crushed and are in pieces. Then place to one side.
6 Now, place the pan on your hob on a medium heat. (I used no 5 on my hob). Please ensure you heat the white chocolate gently. If the temperature is too high, it may burn, or seize and become lumpy so please be careful.
8 Now take the crushed up mini eggs, sprinkle half the bag into the pan, and lightly stir in.
9 Add the remainder of the bag and lightly stir that in.
10 Now, pour the mix into the lined tin and remove any remaining in the pan with the spatula.
11 Shake the tin to allow the mixture to settle into the corners.
13 Leave to cool on the work surface until it returns to room temperature. You can check this by placing your hand on the bottom of the tin to feel if it's warm. Please DO NOT put it in the fridge while the mixture is still hot/warm. If you do, it will raise the temperature inside the fridge and start ruining all your other chilled goods.
14 Only when it's fully cooled should you place it in your fridge to chill. If you do place it in the fridge, be sure to put it in an airtight container or cover it with clingfilm so that it doesn't pick up any fridge smells or dry out.
15 I placed mine in the fridge for about 1 hr 45 mins. I then took it out and cut it into chunks on a chopping board. The fudge was soft enough to cut but hard enough to hold its shape when I cut into it.
How to make Mini Egg Fudge
Ingredients
- 400 Grams - White Chocolate
- 397 Grams - Condensed Milk
- 160 Grams - Mini Eggs
Note: I used 400 grams of Callebaut Belgian White Chocolate, Carnation Condensed Milk, and 80 Gram Bags of Cadbury's Mini Eggs.
Equipment
- Medium Pan
- Spatula or Wooden Spoon
- Hob
- Zip Lock/ Sealed Plastic Bag
- Small Rolling Pin
- Chopping Board
- Sharp Knife
- 8-inch Tin
- Can/Tin Opener
- Non-Stick Baking Paper
Method
1 Line your tin with baking paper and place it to one side.
2 Weigh out your 400 grams of white chocolate and place it in the pan. If you are using a large bar, break the chocolate into pieces before placing it in the pan.
3 Carefully open the can of condensed milk with your tin opener and then pour it into the pan. (Leave the pan to one side for a moment).
4 Weigh out half your Mini Eggs and place them into your zip lock bag. Ensure there is no air in the bag and seal it. (If there is air in the bag and you whack it full force with your rolling pin, the bag will explode, and you'll be wearing the mini eggs, so you have been warned.
)5 Place the bag on your chopping board and then bash the mini eggs with the rolling pin. Do this until the eggs have crumbled/crushed and are in pieces. Then place to one side.
6 Now, place the pan on your hob on a medium heat. (I used no 5 on my hob). Please ensure you heat the white chocolate gently. If the temperature is too high, it may burn, or seize and become lumpy so please be careful.
7 Using a spatula, stir the white chocolate and condensed milk together until they become silky in texture. This took about 5 mins. (I wasn't really keeping an eye on the clock, I was more about watching the chocolate, ensuring it mixed together). Once this happens (it looks like a thick silky custard), remove it from the heat. (If you find your mixture is a bit thin, beat slightly with a wooden spoon to thicken up).
You can see it's also going slightly paler in colour.
8 Now take the crushed up mini eggs, sprinkle half the bag into the pan, and lightly stir in.
9 Add the remainder of the bag and lightly stir that in.
10 Now, pour the mix into the lined tin and remove any remaining in the pan with the spatula.
11 Shake the tin to allow the mixture to settle into the corners.
12 Then, start adding the remaining mini eggs to the top of the mixture.
13 Leave to cool on the work surface until it returns to room temperature. You can check this by placing your hand on the bottom of the tin to feel if it's warm. Please DO NOT put it in the fridge while the mixture is still hot/warm. If you do, it will raise the temperature inside the fridge and start ruining all your other chilled goods.
14 Only when it's fully cooled should you place it in your fridge to chill. If you do place it in the fridge, be sure to put it in an airtight container or cover it with clingfilm so that it doesn't pick up any fridge smells or dry out.
15 I placed mine in the fridge for about 1 hr 45 mins. I then took it out and cut it into chunks on a chopping board. The fudge was soft enough to cut but hard enough to hold its shape when I cut into it.
I tried cutting it in the tin first to see if it was 'set' enough to cut.
I then fully removed the baking paper and started to cut chunks on the chopping board.
You'll get around 20 pieces of fudge from this recipe, depending on the size and shape you cut them.
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