Mini Egg Fudge is SO easy to make, with just 3 ingredients and minimal prep time. The perfect indulgent Easter treat, kids will love helping to make it (and eat it of course). This is a foolproof recipe, and it makes a lovely Easter gift.
This is such an easy recipe! This isn't like traditional fudge, and there is no need for sugar thermometers and boiling sugar. You just melt chocolate and condensed milk together and stir in crushed mini eggs and leave it to set. So easy! You can make it in the microwave, on the stove top or in the slow cooker too.
Why should you try it?
- 3 ingredients - Minimal ingredients are needed to make this mini egg fudge. If you do lots of Easter baking, then you probably already have the ingredients in your kitchen.
- Quick and easy - Just a couple of minutes of prep time is needed to melt the chocolate and then the rest is setting time. It's a very hands off recipe.
- Adaptable - We have used mini eggs, but other mini chocolate eggs work and you can use white or dark chocolate too.
- Stores well - If you can manage to not eat it all straight away, then this stores in the fridge for up to 3 weeks and you can even freeze it.
- Chocolate - We used milk chocolate, but white or dark will work too. Try to use the best quality you can, as you will be able to taste the difference. However, cheap supermarket own brand chocolate works too.
- Condensed milk - Do not confuse this with evaporated milk, as that is something totally different and will not work in this recipe. We have used a full can.
- Mini eggs - These add such a nice crunchy texture and take chocolate fudge to the next level.
A full ingredients list with measurements is in the recipe card below.
How to make mini egg fudge - Step by step
One: Put the condensed milk and broken chocolate into a saucepan.
Two: Heat over a low heat until all the chocolate has melted, stirring regularly.
Three: Add ⅔ of the broken mini eggs to the pan and mix well.
Four: Pour the mixture into a lined baking tray and top with the remaining broken eggs.
Five: Leave to cool at room temperature, then refrigerate for 4 hours. Cut into squares.
We used milk chocolate, however you could swap it for white or dark chocolate. I personally find that white chocolate is too sweet and dark chocolate sets quite hard. A mixture of dark and milk would be nice.
Mini eggs are the star of the show here, but you could swap them for other mini Easter eggs like galaxy eggs or smarties eggs. We wouldn't recommend using something like Creme Egg or caramel eggs as they are too gooey.
You can cook mini egg fudge in the microwave too, if you don't want to risk it splitting on the stove. To be this, simply put the condensed milk and chocolate in a microwaveable bowl and cook on high for 30 second bursts, 3 times, stirring well each time. Once it is melted, then stir in the mini eggs.
You can also make this in the slow cooker. Why not follow our recipe for Slow Cooker Chocolate Fudge and add some mini eggs to it.
What to serve with Mini Egg Fudge
These are pretty indulgent, so we wouldn't serve it with anything else to eat, maybe some fruit on the side to lighten it all up a little. However, we do love a hot drink or smoothie to go with one of these for an afternoon pick-me-up. Why not try one of these:
- Hot Chocolate Spoons
- Chai Tea Latte
- Banana Milk
- Cinnamon Coffee
- Apple Pie Smoothie
- Slow Cooker Hot Chocolate
- Cinnamon Mocha
Store: This mini egg fudge will last in an air tight container in the fridge for up to 3 weeks. But it is always eaten well before that in our house.
Freeze: Yes, you can freeze mini egg fudge. Wrap each individual piece in baking paper and then some foil and put them in a freezer bag. They will keep in the freezer for up to 3 months.
Defrost: You can defrost it in the fridge overnight.
Frequently asked questions
Yes, as long as you make sure there is no cross contamination, these are gluten free.
One of the most common reasons fudge doesn't set is because you didn't use the correct amount of chocolate. Pay attention to the block sizes, as some companies are quite sneaky and have reduced the amount of chocolate in a bar. If it hasn't set, simple return it to the pan and re-melt and add a little more chocolate.
• You can half the size of this recipe if you wanted to make less. Setting times may change. You can use a medium size Tupperware to set a smaller portion.
• Cutting mini eggs with a knife is near impossible. We put ours in a zip-loc bag and broke them up with a rolling pin.
• If you don't have a rolling pin to crush the mini eggs, you can use the bottom of the condensed milk can before you open it.
• Make sure you melt the chocolate into the condensed milk on a low heat. You don't want to heat it too high, otherwise it will split. Do not let it boil.
More chocolate recipes
If you’ve tried this Easter fudge recipe, then let us know how you got on in the comments below.
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Easy Mini Egg Fudge
- 397 g Condensed milk
- 400 g Chocolate - milk; broken
- 150 g Mini eggs - smashed
- Put the condensed milk and broken chocolate into a saucepan.
- Heat over a low heat until all the chocolate has melted, stirring regularly.
- Add ⅔ of the broken mini eggs to the pan and mix well.
- Pour the mixture into a lined baking tray and top with the remaining broken eggs.
- Leave to cool at room temperature, then refrigerate for 4 hours. Cut into squares.
- You can half the size of this recipe if you wanted to make less. Setting times may change. You can use a medium size Tupperware to set a smaller portion.
- Cutting mini eggs with a knife is near impossible. We put ours in a zip-loc bag and broke them up with a rolling pin.
- If you don't have a rolling pin to crush the mini eggs, you can use the bottom of the condensed milk can before you open it.
- Make sure you melt the chocolate into the condensed milk on a low heat. You don't want to heat it too high, otherwise it will split. Do not let it boil.