Caramello Easter Egg Fudge

Submitted by Paulene Christie

Caramello Easter Egg Fudge

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Serving: 25
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes


  • 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)


  • 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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