Easter Dessert: Mini Egg Fudge

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Easter Dessert: Mini Egg Fudge

Easter Desserts should be beautiful, pastel, sugary and delicious. Mini Eggs are my favorite Easter candy and fudge is one of my favorite desserts, so I combined the two to make this yummy Easter dessert: Mini Egg Fudge! Using only 5 ingredients you can put together this easy fudge in about 5 min, let it set in the fridge or freezer and enjoy for days!

For a fudge to set properly and be able to be sliced and hold it’s shape, you want approximately 1:1 ratio of condensed sweetened milk to chocolate. For more of a ganache texture use more condensed sweetened milk and less chocolate.

To make a truffle version (the kind you can roll into balls and cover with sprinkles/more mini egg dust) use heavy cream instead of sweetened condensed milk and a ratio of 2 parts chocolate to 1 part heavy cream. Then after it sets, scoop and roll into balls and roll in sprinkles. Then re-harden in the fridge/freezer.

For More Easter Ideas check out: Easter Basket Ideas for Adults, Easter Bunny Wreath, Easter Cocktails, Paper Easter Eggs, 3D Paper Easter Bunny, Toddler Easter Basket Ideas, Mini Egg Macarons, 3D Easter Sugar Cookies, Mini Egg Banana Bread

Ingredients for Mini Egg Fudge

  • 1 can (approx 300oz) sweetened condensed milk
  • 2 bars (approx 340 g total) baking white chocolate
  • 1 tbsp peanut butter
  • splash of vanilla extract
  • 1 cup crushed Mini Eggs
  • optional: Sprinkles!

How to Make

  1. In a medium sauce pan over medium-low heat, warm up the entire can of sweetened condensed milk.
  2. Roughly chop the white chocolate and add to the sweetened condensed milk. Allow the chocolate to melt in completely, stirring constantly.
  3. Add in the splash of vanilla and a pinch of salt
  4. Take the sauce pan off the heat and stir in the peanut butter. Whisk in the peanut butter until it is fully incorporated and smooth.
  5. Grease a 9×11 inch square pan. Pour the mixture into the pan.
  6. Gently stir in the crushed mini eggs. The heat will slightly melt the mini eggs leaving beautiful streaks of chocolate. You want the mini eggs to be evenly dispersed throughout plus some right on top.
  7. Optional: Add sprinkles on top to give it some extra flair!
  8. Cover the pan with plastic wrap and place in the freezer to cool and harden. I like to leave it overnight, but at least a few hours to set. The fudge should be kept in the fridge or freezer until ready to cut and serve. It may start to soften when left out at room temperature. If that happens simply pop back into the freezer to re-harden.
  9. Enjoy!
Comment below if you tried this recipe!
Easy Easter dessert Mini Egg Fudge


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