It might be a tad early for it yet, but I recently made this delicious homemade Easter inspired fudge, and it was devine. This recipe finds the perfect middle ground between sweet and overly sweet, and better yet, it’s a no bake recipe so it couldn’t be easier!
- 1 Tin Condensed Milk (397g)
- 400g White Chocolate (Chips or Broken up)
- 25g Salted Butter (you can use unsalted, but I like the saltiness to break up the sweet!
- 1tbsp Vanilla Extract
- 100g Icing Sugar
- 2 bags of Mini Eggs, crushed
- 2 bags of Mini Creme Eggs, halved or quartered
- Firstly line a tin with baking paper to stop from the fudge from sticking. I just used an old ice cream tub for mine, so you can really use anything, but I will warn you, your fudge will be about 2-3cm tall if you use this method!
- In a pan, put in the chocolate, condensed milk, vanilla extract and butter and let it slowly melt. Make sure you stir this as you go so as to not burn the chocolate!
- Once everything is melted and combined, pop in the icing sugar and stir well.
- Leave the mixture to cool for around 5-10 minutes, stirring occasionally to prevent the top of the mixture from setting.
- Once cooled, pour in the majority of the mini and creme eggs and pop into your tin. Remember and leave some of the sweets for the top of your fudge for decoration once your mixture has settled and you have smoothed it over.
- I would recommend leaving this to set overnight, but if you’re too impatient then leave it for a minimum of four hours!
- Once set to your satisfaction, pop it out the tin and cut into small squares. Trust me when I say they do not need to be big squares, you will get your fill of sweetness easily.