Easter Egg Fudge
Using Easter eggs in your baked treats? That’s a great idea! Just take a look at this Easter egg fudge. So good, you’ll want to dig right in.
Servings: 40 pieces
Ingredients
- 1 can sweetened condensed milk 397 grams / 14 oz
- 340 grams milk chocolate
- 1 tsp vanilla extract
- 1-2 bags chocolate Easter eggs
Instructions
- Line a small baking dish (about 6 x 9½ inches / 16 x 24 cm) with parchment paper. Remove the foil or wrappers from the Easter eggs.
- Add the sweetened condensed milk, chocolate, and vanilla extract to a saucepan. Heat over low heat, stirring constantly, until the chocolate has completely melted.
- Pour the chocolate mixture into the prepared baking dish and gently press the Easter eggs into the fudge. Don’t move them around or press them in any further. The eggs will soften from the heat, but if you leave them alone, they’ll keep their shape thanks to the firm fudge around them.
- Let the fudge cool and set for about 3 hours. You can also let it set in the refrigerator, covered. Once set, cut the fudge into squares.
Tips
- You can use any type of chocolate Easter eggs you like; it doesn’t really matter.
- Because the Easter eggs are much firmer than the fudge itself, it helps to dip your knife in hot water before cutting the fudge into squares. You’ll notice it cuts much more easily.
How to store
Store the Easter egg fudge in an airtight container in the refrigerator. It will keep well for about one week.