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!
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
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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.
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Recipe
Easy Cadbury Mini Egg Fudge
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Freezer Bag
- Rolling Pin
- Large Saucepan
- 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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