Caramello Easter Egg Fudge


March 25, 2016

Caramello Easter Egg Fudge 0 0 5 0
  • Prep: 5 mins
  • Cook: 1 hr 30 mins
  • 5 mins

    1 hr 30 mins

    1 hr 35 mins

  • Yields: 25 large sqaures


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! 😉


11Fudge FAQ's



Submitted by Paulene Christie


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