Easter mini egg fudge
Creamy, soft, delicious old-fashioned fudge with mini eggs. You only need 6 ingredients and a little patience to make this mini egg fudge!
Servings: 36 pieces
Calories: 115kcal
Equipment
Ingredients
- 3 cups sugar
- ¾ cup whole milk
- ¾ cup heavy cream
- A pinch salt
- 1 teaspoon vanilla
- ½ cup butter
- ¼ cup mini eggs
Instructions
- Butter your 8x8 baking pan and line it 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!
Nutrition
Serving: 1g | Calories: 115kcal | Carbohydrates: 18g | Protein: 0.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 25mg | Potassium: 14mg | Sugar: 18g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.03mg