Mini Egg Fudge


Mini Egg Fudge

Easter is almost here, the shops are filled with Easter chocolate, and all spring flowers are out! I love this time of year! The days are getting longer and warmer!

I love fudge all year round, chocolate fudge, vanilla fudge, rum and raisin fudge, etc…  Love most fudge; I can’t decide on a favourite flavour. Maybe double chocolate fudge? The thing I love about fudge, its very adaptable. You can make almost any flavour fudge you want, just as longs as you have the basic recipe for a good old vanilla or chocolate fudge!  At christmas time I adapted my favourite vanilla fudge recipe and made gingerbread fudge and candy cane fudge. Both worked really well.

I was sat writing my Cadbury Creme Egg Hot Cross Bun recipe on my Mac eating a bag of mini eggs. I love mini eggs; have to admit it’s one of my favourite Easter chocolates! I thought to myself how could I incorporate these into one of my favourite treats? I thought to myself what haven’t I made in a while? Fudge sprung to mind! Yes, perfect! Mini Egg fudge…..even thinking about it is making my mouth water!!

My fudge turned out so well I felt it was only fair to share it with you! It’s quick and easy to make! Enjoy!!

 

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Ingredients:

400g Milk Chocolate

1 can of Condensed Milk

100g Icing Sugar

30g Unsalted Butter

3 Bags of Mini Eggs

 

Method:

  1. Melt the chocolate in a heatproof bowl over a pan of hot water. (How to melt chocolate).
  2. Once the chocolate has fully melted, stir in butter continuously until completely melted and well combined.
  3. Stir in the condensed milk and icing sugar.
  4. Crush 2 bags (180g) of Mini Eggs into small pieces. You can do this by placing the Mini Eggs into a sealable sandwich bag and hit with a rolling pin.
  5. Mix in the crushed Mini Eggs into the mixture.
  6. Pour the fudge mixture into a grease proof baking tin, spreading it out evenly.
  7. With the reminding bag of Mini Eggs; place them on top of the mixture, evenly, pressing them in slightly. 
  8. Place the fudge in the fridge and leave it to set for at least 2 hours (best set over night!).
  9. Cut into square pieces and enjoy!
  10. Best stored in the fridge, and last for up to 3 weeks!

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