An easy Cadbury mini egg fudge recipe! The perfect homemade gift for Easter, made in under 5 minutes!
It's a super tasty treat to make with the kids during the Easter holidays!
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This quick fudge recipe uses just 4 ingredients, including condensed milk, chocolate, vanilla extract, and moreish Cadbury mini eggs!
Much easier to make than traditional fudge, this easy Easter egg fudge is a popular treat in our house! It makes a great homemade Easter gift too!
👩🍳 Love mini eggs? Try my mini egg tiffin!
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✔️ Why you'll love this recipe!
Here's why this is the best Easter egg fudge recipe!
- Quick (less than 5 minutes of hands-on time) and easy to make.
- No pans of boiling sugar or a sugar thermometer needed.
- One of our favourite sweet treats at Easter.
- Perfect homemade gift.
🛒 Ingredient notes
Mini Eggs - a 296g bag of Cadbury mini eggs. Place the mini eggs in a freezer bag and use a rolling pin to bash them into smaller pieces. You may want to reserve a few whole mini eggs for the top.
Milk Chocolate - or use white or dark chocolate if you prefer.
Condensed Milk - use a standard 397g tin. Be careful not to confuse condensed milk with evaporated milk!
Vanilla Extract - an optional extra but gives the fudge a lovely flavour.
🔪 How to make mini egg fudge
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the condensed milk and chopped milk chocolate into a large saucepan over a low heat and stir until melted together.
Two: Add the vanilla extract and mix in.
Three: Stir in three-quarters of the chopped mini eggs.
Four: Pour the fudge into a square pan (20cm x 20cm) lined with parchment paper or plastic wrap (cling film) and use a spatula to smooth the top of the fudge. Sprinkle over the remaining mini eggs (including the small shards of the sugary shells) and refrigerate for at least 5 hours.
Five: Cut the fudge with a sharp knife and store in the fridge.
💭 Expert tips
- Use leftover Easter egg chocolate instead of bars of milk chocolate.
- Instead of using a saucepan, you can melt the condensed milk and chocolate together in a microwave-safe bowl in the microwave, or use your slow cooker.
- Be careful not to let the condensed milk and milk chocolate mixture boil. It needs to be melted over a low heat, stirring often to prevent it from sticking to the base of the pan.
- The fudge must be stored in the fridge. At room temperature, it will soften too much and become sticky.
📖 Variations
- Add white chocolate chips, milk chocolate chips, or dark chocolate chips to the fudge for extra flavour.
- Top the fudge with Easter sprinkles for more colour.
- Make white chocolate mini egg fudge...or use dark chocolate!
- If you can't get hold of mini eggs, use different types of chocolate coated candy such as smarties or m&m's or leftover Easter candy.
- Chop the fudge into small pieces and scatter it on top of mini egg ice cream for an easy Easter dessert!
- Use Cadbury creme egg minis - simply freeze the creme eggs before using them! I'd suggest cutting them in half with a sharp knife and placing them in a layer on top of the fudge.
🥡 Storage
Store: The mini egg fudge will keep in an airtight container in the fridge for up to 2 weeks.
Freeze: The fudge can be frozen for up to 3 months. Place the fudge pieces in layers in a freezer-safe container and separate each layer with non-stick parchment paper.
😋 More mini egg recipes
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Recipe
Easy Cadbury Mini Egg Fudge
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Equipment
- Freezer Bag
- 20 cm (8'') Square Baking Tin
Ingredients
- 296 g Mini Eggs place them in a freezer bag and bash them into smaller pieces with a rolling pin
- 350 g Milk Chocolate broken into pieces
- 397 g Condensed Milk
- 1 teaspoon Vanilla Extract
Instructions
- Place the condensed milk and chopped milk chocolate into a large saucepan over a low heat and stir until melted together.350 g Milk Chocolate, 397 g Condensed Milk
- Add the vanilla extract and mix in.1 teaspoon Vanilla Extract
- Stir in three-quarters of the chopped mini eggs.296 g Mini Eggs
- Pour the fudge into a square pan (20cm x 20cm) lined with parchment paper or plastic wrap (cling film) and use a spatula to smooth the top of the fudge. Sprinkle over the remaining mini eggs (including the small shards of the sugary shells) and refrigerate for at least 5 hours.296 g Mini Eggs
- Cut the fudge with a sharp knife and store in the fridge.
Notes
- Use leftover Easter egg chocolate instead of bars of milk chocolate.
- Instead of using a saucepan, you can melt the condensed milk and chocolate together in a microwave-safe bowl in the microwave, or use your slow cooker.
- Be careful not to let the condensed milk and milk chocolate mixture boil. It needs to be melted over a low heat, stirring often to prevent it from sticking to the base of the pan.
- The fudge must be stored in the fridge. At room temperature, it will soften too much and become sticky.
- Add white chocolate chips, milk chocolate chips, or dark chocolate chips to the fudge for extra flavour.
- Top the fudge with Easter sprinkles for more colour.
- Make white chocolate mini egg fudge...or use dark chocolate!
- If you can't get hold of mini eggs, use different types of chocolate coated candy such as smarties or m&m's or leftover Easter candy.
- Chop the fudge into small pieces and scatter it on top of mini egg ice cream!
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