Mini Egg Fudge
An incredibly easy, creamy white chocolate fudge loaded with crushed and whole candy-coated mini eggs for a festive Easter treat.
Ingredients
Scale
- 18 oz white chocolate chips
- 14 oz sweetened condensed milk
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1.5 cups chocolate mini eggs
- 1 pinch salt
Instructions
- Line an 8-inch square tin with parchment paper.
- In a saucepan over low heat, combine white chocolate, condensed milk, and butter.
- Stir constantly until completely melted and smooth.
- Remove from heat and stir in vanilla, salt, and 1 cup of crushed mini eggs.
- Pour into the tin and press the remaining whole eggs into the top.
- Refrigerate for at least 4 hours until firm before slicing into squares.
Notes
- Avoid high heat to prevent the white chocolate from seizing.
- Let the mixture cool slightly before adding eggs to prevent color bleeding.
- Wipe your knife with a warm cloth between cuts for perfect squares.
Find it online: https://dishmio.com/mini-egg-fudge/