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