This Mini Egg White Chocolate Fudge is a super easy treat to make for Easter! It's no boil fudge, which is so simple and foolproof to make. You don't have to worry about getting it to a certain temperature, or stand there stirring it at the hob. You just melt the ingredients together, add the mini eggs and then leave it to set. This four ingredient recipe would be so fun to make with the kids over Easter.

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Ingredient Tips & Equipment Information

Make sure you are using sweetened condensed milk for this recipe. Evaporated milk will not work.
This recipe will also work with milk or dark chocolate.
I used Cadbury Mini Eggs, but any small chocolate eggs will work such as Smarties, Milkybar etc.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Mini Egg White Chocolate Fudge

Melt the chocolate and condensed milk together in a pan on a low heat. Remove from the heat and mix in the vanilla extract. Add the mini eggs and fold in gently. Pour into a lined tin and smooth out, then add more mini eggs on top. Put in the fridge to set. Once firm, slice into squares.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is the best way to crush the Mini Eggs?

I place the Mini Eggs into a bowl and use the end of a wooden rolling pin to gently, but firmly, bash them up. You can partly cover the bowl with a tea towl if you're worried about bits of Mini Eggs jumping out of the bowl! You will figure out the right pressure to use after a few bashes. Or, you can put them in a ziploc style bag and bash them from the outside with a rolling pin in the same way. You can also chop them up using a sharp knife, but please do this very carefully.

What size tin do you need for this recipe?

I use an 8" square tin for this recipe as the fudge divides nicely into 36 pieces and they have a nice thickness to them. You can use a different sized tin, but remember that a bigger tin will result in thinner chunks of fudge and a smaller tin will create thicker chunks.

How long does the fudge last for?

This fudge will keep for 2-3 weeks and it must be stored in the fridge.

Can you use evaporated milk for this recipe?

No, you must use sweetened condensed milk for this recipe to work.

Can the fudge be frozen?

Yes! Wrap it well in cling film, or store it in an airtight container or a freezer bag. It can be frozen for up to 3 months.

Can the fudge be made gluten free or dairy free?

Great news for coeliacs, this recipe is already gluten free! Please do check the labels for all the ingredients you use though in case of cross contamination. Unfortunately this recipe is not suitable for making dairy free.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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