This quick and easy Mini Eggs White Chocolate Fudge recipe has just 4 easy to find ingredients and couldn't be easier to make.
Today I've got a delicious Easter treat recipe to share with you - this mini egg fudge is an Easter version of my 5 minute microwave fudge and is a fun homemade alternative gift to Easter eggs.
This recipe is a great easy recipe for kids to try, they'll love this yummy Easter treat!
Note: every time I share this recipe I get asked if you can use milk chocolate instead - apparently white chocolate isn't to everyone's taste! As the ingredient quantities are slightly different, for a milk chocolate alternative check out my Milk Chocolate Mini Egg Fudge recipe.
Mini Eggs White Chocolate Fudge
Ingredients:
600g white chocolate
400g tin condensed milk
1 tsp vanilla extract
2 90g bags mini eggs
Method:
Line a smallrectangular bakingtrayor cake tin with baking parchment. If you don’t have any, tin foil also works.
Break or chop the chocolate into pieces and place in a large microwavable bowl. Pour over the condensed milk and mix together well.
Pop the bowl into the microwave and heat in short bursts of around 30 seconds, taking it out and stirring in between, until the chocolate has almost melted. Be careful not to overheat.
Once the chocolate is melted, beat well with a wooden spoon until it all comes together smoothly. Add the vanilla extract and stir to combine.
Pour half of the mini eggs into the tray and spread around.Tip the fudge into the tin and spread around so it is in an even layer in the tin. Use a palette knife or spatula to smooth the top down. Scatter the remaining mini eggs on top of the fudge, pushing them into the fudgequickly before it sets.
Pop the tray of fudgeinto the fridge and leave to set for at least 2 hours or overnight. Once it has set hard, take it out andcut into pieces. I like to cut mine into 6 mini slabs and pack them in cellophane bags to give as gifts.
We made this yummy fudge live on Facebook as part of our live kids cook-along series, so I created an extra child-friendly recipe sheet with simpler instructions for your child to follow. Click hereor on the picture below to download the PDF file to print out your copy.
You can make almost unlimited versions of this fudge with different toppings and types of chocolate. Here are some of our favourites:
Milk Chocolate Mini Egg Fudge
Marshmallow Chocolate Fudge
Maltesers Chocolate Fudge
Candy Cane Chocolate Fudge
You may also like these Easter mini egg recipes too:
Or for more delicious treat ideas and recipes, check out the Desserts and Sweet Treatssection here on the Eats Amazing blog or pop over and follow my Edible Gift Ideas and Desserts and Treats Pinterest boards for fresh and seasonal inspiration all the year around!
Grace
Print Recipe
5 from 2 votes
Mini Eggs White Chocolate Fudge
Mini Egg White Chocolate Fudge Recipe - just 4 ingredients and 5 minutes to prepare this easy chocolate fudge - fun homemade gift idea for Easter from Eats Amazing.
Prep Time5 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs5 minutesmins
Course: Dessert, Gift
Cuisine: British, Easter
Servings: 54pieces
Author: Grace Hall
Ingredients
600gwhite chocolate
400gtin condensed milk
1tspvanilla extract
2 90gbags mini eggs
Instructions
Line a small rectangular baking tray or cake tin with baking parchment. If you don’t have any, tin foil also works.
Break or chop the chocolate into pieces and place in a large microwavable bowl. Pour over the condensed milk and mix together well.
Pop the bowl into the microwave and heat in short bursts of around 30 seconds, taking it out and stirring in between, until the chocolate has almost melted. Be careful not to overheat.
Once the chocolate is melted, beat well with a wooden spoon until it all comes together smoothly. Add the vanilla extract and stir to combine.
Pour half of the mini eggs into the tray and spread around. Tip the fudge into the tin and spread around so it is in an even layer in the tin. Use a palette knife or spatula to smooth the top down. Scatter the remaining mini eggs on top of the fudge, pushing them into the fudge quickly before it sets.
Pop the tray of fudge into the fridge and leave to set for at least 2 hours or overnight. Once it has set hard, take it out and cut into pieces.
Love this recipe idea? Why not save it to Pinterest so you can easily find it again!
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Why is my fudge not setting? It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).
The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe. The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water.
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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