Easter mini egg fudge

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Creamy, soft, delicious old-fashioned fudge with mini eggs. You only need 6 ingredients and a little patience to make this mini egg fudge!

For this mini egg fudge recipe, I chose to make an old-fashioned fudge. I know it is a little more difficult to make, but I think it is so much better than a quick fudge made with condensed milk.

Ingredients

Frequently asked quistions

My fudge won't set what can I do?

You probably didn't heat it to the right temperature. You can fix this by putting the fudge back into the pan with 1 cup of water on medium-low heat. Stir until the fudge dissolves, bring to a boil, and STOP stirring. Cook the fudge until it reaches 115C° (237F°), then turn off the heat and let it cool before you start beating your fudge. Once the mixture starts to lose its shine, you can pour it back into a prepared cake pan and set it in the fridge for a few hours.

Why is my fudge grainy?

Maybe you've overcooked or overmixed the mixture. You can try to save your fudge with the method mentioned in the previous question.

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Easter mini egg fudge

Yield: 36 pieces

Prep Time: 5 minutes

Cook Time: 30 minutes 20 seconds

Additional Time: 6 hours

Total Time: 6 hours 35 minutes 20 seconds

Traditional old fashioned mini egg fudge recipe.

Ingredients

600 g (3 cups) sugar
200 ml (¾ cup) whole milk
200 ml (¾ cup) heavy cream
A pinch of salt
1 teaspoon vanilla
100 g (½ cup) butter
75 g mini eggs

Instructions

Butter your 8x8 baking pan and line with parchment paper.
Add the sugar, heavy cream and whole milk to a large heavy-bottomed pan and bring this, while stirring, to a simmer on medium heat.
STOP stirring when the mixture starts to boil, turn the heat down to a medium-low and allow the mixture to cook until you reach the soft-ball stage or 115C° (239F°). Please be careful, boiling sugar is really hot!
Take the pan off the heat and allow to cool for a few minutes before you start mixing your fudge.
Beat the mixture with a hand mixer on high or by hand with a wooden spoon until the fudge becomes thicker and loses its shine. This takes about 5-10 minutes.
Pour the fudge into the prepared baking pan, scatter the mini eggs over the fudge and let it set in the fridge for a few hours.
Once your fudge has set you can divide the fudge into 36 pieces.

Notes

This is a traditional old fashioned fudge recipe and gets really hot please make sure there are no small children around while making this fudge and it is best to use a candy thermometer and NEVER stick your finger in the mixture to taste.
You need an 8x8 baking pan
Add ¼ cup of cocoa powder to make chocolate mini egg fudge!