March 25, 2016
1 hr 30 mins
1 hr 35 mins
500g of milk chocolate
1 tbs butter
1 tbs vanilla essence
1 x 395gm can condensed milk
1 bag of Caramel filled mini Easter eggs (25 eggs used)
1Place all ingredients into slow cooker
2Cook on Low - lid off
3Stir every 15mins or so for 90mins - use a metal spoon to stir
4Pour into a baking paper lined tin
5Push eggs down half way into fudge, spaced out over your fudge surface area so you have one egg per square
6Initially place tray in freezer for 30mins quickly to cool rapidly so eggs don't melt
7Move to refrigerate until fully set 2-3hrs
8When set firm, work quickly to cut into squares.
9Store in fridge until eaten - which won't take long if your house is anything like mine! ;)
Submitted by Paulene Christie
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