Easter Egg Fudge

Submitted by Paulene Christie

Easter Egg Fudge

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 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)


  • Place all ingredients (except the mini eggs) into slow cooker.
  • Cook on Low with lid off for approx 90 mins.
  • Stir every 15mins or so. Use a metal or silicone spoon to stir.
  • Pour into a baking paper lined tray approx 20x20cm
  • Gently press down the mini eggs into the top of the fudge
  • Refrigerate to set. I find overnight to be best - or 4hrs minimum ?
  • When set lift out by baking paper, remove paper and sit on cutting board to cut into squares
  • Store in fridge or freezer

2 thoughts on “Easter Egg Fudge”

  1. 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 !

  2. 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 🙂

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