We LOVE Easter primarily because you get to eat mountains of chocolate and no-one will judge you!
With that in mind, we thought we’d share this recipe from Frantaffstic Bakes for mini egg fudge. It’s a gorgeously indulgent recipe and would be perfect for you to make and serve at your Easter Free Range Friday event on Good Friday, if you’re holding one. Fran Taffs, who runs the blog (and also works for us!), is holding her own event so we’re looking forward to seeing what other Easter treats she whips up! You can find more recipe inspiration on her blog.
Free Range Friday is all about exchanging yummy treats for a donation towards the charity which will help us save more hens from slaughter. Easter is the perfect time to whip lots of chocolate-based goodies using your hens’ spare eggs! If, however, you don’t eat eggs for whatever reason then this is a great alternative.
Enjoy, and please do send us your photos if you choose to whip up a batch!
397g can of condensed milk
400g white chocolate
100g icing sugar
360g Cadbury mini eggs, bashed into bits (some can remain whole)
1tsp vanilla extract
- Line a 23cm squared tin (I just lined the base and it came out fine)
- Stick the condensed milk, chocolate, butter and vanilla extract into a large pan and melt together on a low heat, keeping a close eye so the chocolate doesn’t stick.
- Sift in the icing sugar and beat to combine.
- Leave the mixture to cool for around five minutes but make sure you stir in every minute or so to stop a skin forming.
- Mix in 3/4 of the mini eggs and pour the whole lot into your tin. Spread the remaining eggs over the top and press them into the fudge.
- Pop the tin in the fridge and leave for about three hours before cutting the lot into little (or large!) squares. This is one the hardest bits so make sure you’ve got a super sharp knife. Put the fudge back in the fridge until completely set.