This white chocolate Mini Egg fudge is a cute Easter treat that's super easy to make. With just 3 ingredients and less than 10 minutes of prep time, you can whip this up in a hurry for any Easter event!
It's not Easter without Cadbury Mini Eggs, am I right?! That's why I am so excited to share my white chocolate Mini Egg fudge recipe with you today! With just 3 ingredients and optional colouring, it couldn't be more simple to make! You just melt and mix then pop it in the tin and let the fridge do the rest of the work! It's perfect for Easter parties, bake sales or edible gifts, and it's sure to be loved by everyone who tries it.
Let's get started, shall we? In the post below, I have written everything you need to know to get this recipe right on the first try. This includes ingredient and equipment notes, step-by-step photos and top tips. I hope you find this helpful but if you're more of a get-to-the-point kind of person, you can skip straight ahead to the recipe card at the end of the page. Enjoy!
Ingredients and equipment
Here's all you need to make this tasty 3-ingredient Mini Egg fudge for Easter...
- White chocolate: White chocolate makes up the base of this fudge, giving it its distinctive creamy sweetness and festive Easter look. My favourite is Milky Bar because of its unique flavour but I often use the supermarket brands too and they all work great.
- Condensed milk: Condensed milk is the secret to getting that perfect fudgy texture without the hassle of boiling sugar and checking candy thermometers. You'll need 397g for this recipe, which is the standard size of tin in the UK. Don't get it confused with evaporated milk as this will not work!
- Cadbury Mini Eggs: Mini Eggs add a delicious crunch and a gorgeous pop of colour to the fudge. I recommend chopping them before adding them to the fudge mixture- this will allow you to cut the fudge into neat slices without having to use too much force.
- Food colouring: This is optional but if you want that classic Cadbury Mini Egg look, you can colour your fudge with pink, yellow and purple food colouring. I recommend using a gel rather than a liquid.
- Saucepan: To melt the chocolate and condensed milk together. I prefer to do it over the stove to have better control of the heat but it can also be done in the microwave in a heatproof bowl. Just make sure to take it out every 20-30 seconds and give it a good stir to prevent burning or splitting.
- 8x8-inch tin: Or any baking tin that you have handy. 8x8 will give you nice thick slices, while larger tins will of course produce thinner slices. You can also put spoonfuls into silicone moulds or paper cake cases for individual-sized servings.
- Baking paper: For easy removal once the fudge has set. It's easiest if you leave a bit hanging over each tin edge.
- Bowls: Three small bowls, for colouring the fudge.
- Utensils: A wooden spoon, 3 teaspoons, a toothpick and a sharp knife. A silicone spatula is also handy (although not essential) for pressing the mixture into your lined tin.
How to make white chocolate Mini Egg fudge
Step 1: Line an 8x8-inch tin with baking paper and roughly chop 270g of Cadbury Mini Eggs. Set to one side for now.
Step 2: Break 450g of white chocolate into segments and place them into a saucepan along with 397g of condensed milk.
Step 3: Place the saucepan over low heat on the stove and stir gently until the chocolate has fully melted. When it's ready, the mixture should look thick and glossy with no large lumps left in it.
Step 4: Remove the saucepan from the heat and divide the fudge into 3 separate bowls. Add pink food colouring to the first bowl, purple to the second, and yellow to the third.
Step 5: Gently stir a handful of the chopped Mini Eggs into each colour of fudge. Don't mix too vigorously as the chocolate from the eggs will melt and cause brown streaks.
Step 6: Place spoonfuls of the fudge into your lined tin, alternating colours as you go, then use a toothpick to swirl them together in a marbled pattern. Top with the remaining Mini Eggs.
Step 5: Let the fudge cool to room temperature then pop it in the fridge for 4 hours to set. Then just remove it from the tin, cut it into squares and enjoy! An 8x8-inch tin will serve 16-32 people, depending on how big you want the slices to be.
Tips
- Use gel food colouring if you can- it will give you a more vibrant colour.
- Add a pinch of salt to the mixture if you want to tone down the sweetness slightly.
- Don't leave the Mini Egg pieces too large as they are very difficult to cut through and will ruin the look of your fudge when you slice it.
- Don't rush the process! When melting the chocolate with the condensed milk, it's important to keep the heat low so that the mixture doesn't split. It's worth the wait!
- For easier cutting, dip your knife in hot water and wipe it dry between slices. This will give you cleaner edges.
- Mini Eggs can be a little pricey so if you're on a budget, you can replace half of them with a cheaper alternative such as Smarties or some colourful cake sprinkles.
FAQs
When stored in an airtight container in the fridge, this fudge will keep well for up to 2 weeks. This makes it great for prepping at the start of the Easter season and enjoying it throughout.
This is quite a failproof recipe so if your fudge hasn't set, it's likely due to using too high of a heat when melting the chocolate and condensed milk, not leaving it in the fridge for long enough, or using the wrong quantity of ingredients. Make sure you're using sweetened condensed milk too, not evaporated milk- the two often get confused but work differently in this recipe.
Yes, this white chocolate fudge can be frozen for up to 3 months. You can pop the slices into an airtight container or freeze them solid on a baking tray then transfer them to a freezer bag. Alternatively, wrap the whole slab of fudge tightly with clingfilm. To defrost, transfer it to the fridge overnight. Do not refreeze.
Yes, if you're not keen on the sweetness of white chocolate and don't mind omitting the food colouring, you can swap it out for an equal amount of milk, dark or semi-sweet chocolate instead.
More Easter treats:
I hope you like my white chocolate Mini Egg fudge recipe. If you make it at home, please leave a comment to let me know how it goes. Enjoy!
3 Ingredient Mini Egg Fudge
Ingredients
- 270 g Mini Eggs (9.5oz) roughly chopped
- 450 g White chocolate (16oz)
- 397 g Sweetened condensed milk (14oz)
- Pink, purple & yellow gel food colouring (optional)
Instructions
- Line an 8x8-inch tin with baking paper and roughly chop your Mini Eggs. Set aside for now.
- Break the white chocolate into chunks and place it into a saucepan with the condensed milk.
- Place the saucepan over low heat and stir gently until the chocolate has melted and the mixture becomes shiny and thick. Alternatively, you can do this in the microwave, stirring the mixture every 20 seconds or so.
- Remove from the heat and divide into 3 separate bowls. Colour one pink, one purple and one yellow.
- Add a handful of chopped Mini Eggs into each fudge colour and gently mix them in.
- Place spoonfuls of the fudge into your lined tin, alternating colours as you go. Then use a toothpick to swirl them into a marbled pattern.
- Top with the rest of the Mini Eggs.
- Refrigerate for 4 hours until firm, then cut into squares and enjoy!
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
- If the fudge starts to set before you're finished colouring it, pop the bowl in the microwave for 10-20 seconds to make it runny again.
Leave a Reply