Mini Eggs Easter Fudge
08 Apr 22

Mini Eggs Easter Fudge

written by Claire James

Step into Easter with this delicious Mini Eggs Fudge recipe, that uses condensed milk to make a smooth creamy fudge that tastes amazing just a few minutes (+chilling time).

For me, Fudge is one of those delightful indulgences, that always seems to take an age to make but definitely worth the effort in the end.

I'm a traditionalist at heart, so have always made my fudge the old fashioned way with sugar and cream, however for this recipe I wanted something that was quick and easy to make so I turned to condensed milk, and I have to say I'm not sure I'll ever turn back!

If you've yet to try this way of making fudge I would absolutely urge you to do so - it's what they call a game changer - especially if you're a busy person with little ones demanding your free time.

Obviously I can't take credit for creating this fudge recipe, as there are already so many fudge recipes out there, but it was so simple and delicious it definitely needs to be shared more.

When it comes to creating fudge with condensed milk, there are two methods of doing so - you can either heat the milk on the hob, or you can even do it in the microwave!

For this recipe, I opted for the hob on the basis that it would be easier to control the temperature, especially as the fudge includes white chocolate buttons which are notorious for burning as they have a lower melting point than milk or dark chocolate.

To give it the ultimate Easter twist, I included some crushed mini eggs into the fudge itself then topped the fudge with whole mini eggs.

Whilst this fudge is super quick to make, it still takes the same time to set, so try to be patient whilst it's in the fridge, otherwise you may end up with wrinkly fudge like me! (That will teach me not to move the tin until the fudge is fully set, but it definitely didn't detract from the taste!)

Mini Eggs Easter Fudge Recipe


450g White Chocolate Buttons

1 small tin of Condensed Milk (Any brand)

120g Candy-Covered Chocolate Mini Eggs


  1. Line a square baking tin with parchment and leave to one side whilst you make the fudge.

  2. Tip the White Chocolate Buttons into a saucepan with the condensed milk and melt the ingredients gently over a low-medium heat. Stir occasionally to help the ingredients together and prevent burning on the sides of the pan.

  3. Once the mixture is smooth and silky remove from the heat and allow to cool for a few minutes whilst you prepare the mini eggs. Empty the mini eggs into a zip lock food bag and use a rolling pin to crush the eggs inside the bag.

  4. Add the crushed mini eggs into the saucepan, stirring to combine evenly.

  5. Spoon the fudge into the prepared tin and pop in the fridge for 1-2 hours until set.

If you make this recipe, or decide to add your own twist, let us know how you get on our socials using #chocpizzaco


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