Directions
1Place all ingredients (except the mini eggs) into slow cooker.
2Cook on Low with lid off for approx 90 mins.
3Stir every 15mins or so. Use a metal or silicone spoon to stir.
4Pour into a baking paper lined tray approx 20x20cm
5Gently press down the mini eggs into the top of the fudge
6Refrigerate to set. I find overnight to be best - or 4hrs minimum 🙂
7When set lift out by baking paper, remove paper and sit on cutting board to cut into squares
8Store in fridge or freezer
Submitted by Paulene Christie
2 Reviews
Tracey Davies
April 4, 2021
Sweet & easy lovely addition to our Easter dessert menu. Added 2 bags of the candy eggs instead of 3 and only took 10 minutes to melt in my multi function cooker !
Crystal
April 5, 2021
I made this for Easter 21, it was very sweet but tasted great! I didn’t have enough white chocolate so only used 400g, turned out a little sticky/chewy but still tasted good. It was a hit after dinner 🙂