Easter Egg Fudge


April 1, 2021

  • Prep: 10 mins
  • Cook: 1 hr 30 mins


600g white block chocolate

1 x 395g can sweetened condensed milk

1 tbsp butter

1 tbsp vanilla

3 x 125g packets of Cadbury Mini Eggs (They have a hard candy shell over solid milk choc centre)


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

9Fudge FAQ's

Submitted by Paulene Christie


2 Reviews


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 🙂

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 !

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