Satisfy your sweet tooth with our irresistible Mini Egg Fudge! Rich and creamy, these bite-sized treats are a must-try for Easter.
Traditionally, fudge is made with sugar, butter and milk or cream. In more recent times, sweetened condensed milk has become a popular base for fudge.
It’s super sweet, sets really well, and gives your fudge an amazing rich flavour. It also makes the whole process easier.
Lately, 2 ingredient fudge has become incredibly popular.
Milk chocolate and condensed milk together give you all the sugar, dairy and fat that you need to make a great fudge, and 3 ingredient fudge, with chocolate, condensed milk, and some kind of addition or flavouring is great.
It sets quickly, it’s easy to make, and you can add anything to it.
This mini egg fudge recipe isn’t that. It’s still an easy fudge recipe with condensed milk, but there’s some effort.
While easy chocolate fudge is great, I love the texture and flavour of a more old-fashioned fudge without chocolate.
I like the bits of added chocolate, in this case, mini eggs, but I add them to a plain fudge.
I think of it as being like the chocolate chip cookie of fudge, double choc is great, but sometimes you just want to taste the cookie, with added chocolate chips.
It does mean that this recipe is a little more difficult, and you might prefer an easy easter fudge recipe.
But I think it’s worth it!
Why is This Mini Egg Fudge Different?
- There’s no chocolate in the fudge itself.
- It’s more work, but once you get it right, you can add anything to this fudge.
- It’s soft, and melts in your mouth, not hard and chewy.
- You feel like you’ve achieved something when it sets perfectly!
- No chocolate in the fudge means that you can really taste the flavours of the mini eggs, they aren’t just there for the sake of it.
- It’s the perfect easter gift.
Ingredients for Mini Egg Fudge Without Chocolate
For my soft mini egg fudge, I use:
Condensed Milk
Light Brown Soft Sugar
Butter – I use unsalted, straight out of the fridge.
Milk – I use regular semi-skimmed milk.
Salt
Cadbury Mini Eggs
Can You Use Different Easter Treats?
Yes, you can add any kind of easter treat you want for a delicious Easter Fudge. I just recommend freezing them first.
Even crème egg could work well.
Top Tips for Making Creamy Melt-in-the-Mouth Fudge
Patience and a strong arm!
For the perfect fudge, my tips are:
- Break your mini eggs up before you freeze them.
- Freeze the crushed mini eggs for at least an hour, so they are nice and cold.
- Use a non-stick pan.
- An 8-inch square tin, lined with baking paper is ideal. But silicon is really good too. I’ve even been known to make fudge in silicon muffin tins, and chop them into little cheese-like segments.
- Keep stirring while the butter is melting and the fudge is bubbling, especially around the edges, where it’s more likely to stick.
- Before you start, place a cup of water in the freezer. When you think your fudge is ready, take it off the heat and drizzle a small amount off a teaspoon into the water, if it’s ready, this will form a little pliable ball, like a ball of soft dough.
- If it’s not ready, return to the heat and keep boiling for a few more minutes and try again.
- After removing it from the heat, beat your fudge vigorously with a wooden spoon.
- Leave for 10 minutes, and then 5, beating again each time.
- As it sits, the fudge will develop a bit of a shine, beat it until it’s a more matte look.
- Add the mini eggs for the last beat, just before pouring them into the tin, it will be thick, and you’ll have to work hard to beat them in, but this is the best way to make sure they don’t melt.
- Leave your mini egg fudge to set for at least 3 hours.
When Do You Add the Mini Eggs to Fudge?
Don’t be tempted to add your chocolate eggs too soon. Instead, wait until the last time you beat the cooling fudge so that they don’t melt.
How Long Does Mini Egg Fudge Take to Set?
At least 3 hours in the fridge. Overnight is great though if you can.
What if My Fudge Doesn’t Harden?
This mini egg fudge recipe isn’t a hard, chewy, toffee-like fudge.
It’s soft, and it melts in your mouth, which means it won’t ever fully harden, you can press it about a bit.
If you do prefer it harder, boil for 5 minutes longer before removing it from the heat.
Why is My Fudge Dry and Crumbly?
If your fudge is dry and crumbly, it might mean that you’ve cooked it for too long, and it doesn’t have enough liquid. Or, that you didn’t put enough liquid in, in the first place.
It will still taste amazing!
How Do You Cut Fudge?
Because this fudge is softer, the fudge itself slices really easily.
But you might need to apply a little pressure when you meet a mini egg!
I recommend using a very sharp knife, and if at any point you find it difficult, run your knife under a hot tap.
How to Store Fudge with Mini Eggs
Soft fudge like this keeps better in the fridge. I store it in a sealed tub, with a sheet of baking paper between the layers to stop it from sticking.
Other Easter Recipes You Might Enjoy
If you like this easter egg fudge you might also want to try:
- Crème Egg Millionaire Shortbread
- Mini Egg Millionaire Shortbread
- Crème Egg Scotch Eggs
- Mini Egg Cookies
- Crème Egg Cookies
Mini Egg Fudge
Ingredients
- 397 g Condensed Milk (This is a standard tin)
- 450 g Light Brown Soft Sugar
- 120 g Butter (Diced into cubes)
- 125 ml Milk
- Pinch Salt
- 160 g Mini Eggs
Instructions
- Place the mini eggs in a sandwich bag and use a rolling pin to break them into smaller pieces, leaving a few whole.
- Place these in the freezer for at least an hour.
- Place a small cup of water in the freezer.
- Pour the condensed milk, sugar, butter, and milk into a medium non-stick saucepan.
- Warm over low heat on the hob, stirring constantly until the butter has melted.
- Increase the heat, and bring the mixture to a rolling boil, stirring constantly.
- Boil steadily for 10 minutes, stirring constantly, especially around the edges where it’s more likely to catch to the bottom of the pan.
- Remove from the heat and take your cup of water out of the freezer.
- Use a teaspoon to drizzle a little fudge into the cold water.
- If your fudge is ready, it will form a small, pliable ball, a little like soft play-doh.
- If it needs longer, return to the heat and boil for a few more minutes before trying again.
- When it’s ready, remove it from the heat, add a pinch of salt, and beat well for 2 minutes.
- Leave for 10 minutes.
- Line an 8-inch square tin with baking paper.
- After 10 minutes, your fudge will have a sheen, beat vigorously until it looks matte.
- Leave for a further 5 minutes.
- Add the mini eggs and beat well, until the eggs are evenly distributed.
- Pour into the prepared tin and set in the fridge for at least 3 hours.
Notes
- This fudge is fairly soft and melts in your mouth. If you prefer a harder, chewier fudge, simmer for a few minutes longer.
- See the post above for more tips.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
