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Easter Fudge With Mini Eggs Recipe

Easter Fudge With Mini Eggs Recipe


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4.7 from 34 reviews

  • Total Time: 15 minutes
  • Yield: 16 1x

Description

Chocolate lovers rejoice with this delightful Easter Fudge with Mini Eggs, a sweet celebration of spring’s favorite treat. Creamy chocolate blends perfectly with crunchy candy-coated eggs, creating a festive dessert you’ll crave long after the holiday.


Ingredients

Scale

Main Ingredients:

  • 12 ounces (340 grams) white chocolate (or milk chocolate), chopped
  • 14 ounces (1 can) sweetened condensed milk

Flavor Enhancers:

  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Decorative Ingredients:

  • 1/2 cup mini chocolate eggs (Cadbury Mini Eggs or M&Ms), some whole and some crushed

Instructions

  1. Combine chocolate, sweetened condensed milk, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring between each interval, until chocolate melts completely and mixture becomes silky smooth.
  2. Incorporate vanilla extract into the glossy chocolate mixture, stirring until fully integrated.
  3. Gently crush approximately half of the mini eggs and fold them into the fudge base, ensuring even distribution throughout the mixture.
  4. Prepare an 8×8-inch pan by lining it with parchment paper, allowing slight overhang for easy removal.
  5. Transfer the fudge mixture into the prepared pan, using a spatula to create an even surface.
  6. Artfully arrange the remaining whole and crushed mini eggs across the top of the fudge, pressing them gently to secure.
  7. Place the pan in the refrigerator and chill for 2 hours or until the fudge sets completely and becomes firm to the touch.
  8. Once set, lift the parchment paper to remove the fudge from the pan and slice into bite-sized squares using a sharp knife.
  9. Store the fudge in an airtight container in the refrigerator for up to one week.

Notes

  • Choose high-quality milk or dark chocolate for a richer, more decadent fudge that melts smoothly and provides deeper flavor complexity.
  • Gently crush mini eggs with a rolling pin to create varied texture, allowing some pieces to remain chunky while others become fine crumbs for visual interest.
  • Let the fudge sit at room temperature for 10-15 minutes before serving to achieve the perfect soft, melt-in-your-mouth consistency that isn’t too hard or too soft.
  • Swap regular chocolate for dairy-free alternatives and use condensed coconut milk to make this treat suitable for those with lactose sensitivities or following vegan diets.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Desserts, Snacks
  • Method: Melting
  • Cuisine: British

Nutrition

  • Serving Size: 16
  • Calories: 183
  • Sugar: 21 g
  • Sodium: 27 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 26 g
  • Fiber: 0.3 g
  • Protein: 2 g
  • Cholesterol: 10 mg