3 Ingredient Mini Egg Fudge

A super easy, no-bake white chocolate Mini Egg fudge that's perfect for Easter.

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Prep Time: 10

Chill time: 4

Total Time: 4 10

Servings: squares

Calories: 317kcal

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!

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.