Easy 3-Ingredient Mini Egg Fudge Recipe for Easter
This Easy 3-Ingredient Mini Egg Fudge is the perfect dessert recipe for Easter!
Chocolate, mini eggs and sweetened condensed milk is all that you need to create this simple fudge recipe.
This creamy fudge is a simple recipe that everyone with a sweet tooth will enjoy.
This carrot cocconut cake and mini egg cookies are two delicious Easter desserts I’ve made on repeat. However, this easy fudge recipe is certainly become one of my new favourite Easter treats! Make this simple mini egg fudge for a nice festive treat after Easter dinner or wrap the fudge in nice tins for a perfect Easter gift.
If you love quick homemade fudge recipes, this one is for you!
Why you’ll love this 3-ingredient mini egg fudge
- It’s a nice sweet treat and great way to enjoy mini eggs at Easter.
- Unlike traditional fudge, you only need 3 ingredients to make this recipe.
- A fun Easter recipe to make with kids.
- Swap out the milk chocolate for white chocolate or dark chocolate to suit your tastes.
- You don’t need a sugar thermometer or any other fancy equipment to make this simple fudge.
- Perfect to make with leftover Easter candy!
Ingredients needed to make this mini egg fudge recipe
Sweetened condensed milk: sweetened condensed milk is KEY to this recipe to create the fudge base; do not use evaporated milk as it will not work
Milk chocolate: I like to use milk chocolate chips in this fudge recipe because they melt quickly to make the fudge base
Mini eggs: mini eggs are key to this recipe; I use cadbury mini eggs but you can use another type of mini chocolate-covered eggs if preferred
How to make this mini egg fudge recipe
Step 1: Line a 8×8 inch pan with parchment paper and set aside. Set aside 1/4 cup of the mini eggs.
Step 2: To a medium-sized pot add the sweetened condensed milk and chocolate chips. Put the pot over low heat and heat, stirring consistently, until the chocolate is melted and the mixture is smooth and shiny.
Step 3: Remove the pot from the heat and stir in the rest of the crushed / chopped mini eggs until combined.
Step 4: Pour this chocolate mixture into the prepared pan and smooth out the top with a spoon. Sprinkle the 1/4 cup reserved mini chocolate eggs on top of the fudge and gently press into the fudge.
Step 5: Chill the fudge in the fridge overnight or until set (it will take as least 3-4 hours). Use a sharp knife to cut into 25 small squares and serve for an Easter dessert!
Expert tips
- Make sure you are using sweetened condensed milk for this mini egg fudge recipe. Evaporated milk will not work.
- Make sure to crush the mini eggs in this perfect easy easter fudge recipe before adding to the fudge mixture! Whole mini eggs in the fudge will not allow you to cut the fudge as well.
- It’s essential you let this fudge fully set before cutting and enjoying!
Common questions
Can I use white or dark chocolate instead of milk chocolate?
YES! This mini egg fudge recipe is so versatile. If you prefer, substitute the milk chocolate chips for the same amount of white chocolate chips or dark chocolate chips.
Can I use a 9 x 9 inch square pan?
This recipe was tested using a 8×8 inch pan. However, if you only have a 9×9 inch pan on hand you can use that instead. Please note that if using a 9×9 inch pan the fudge won’t be quite as thick as seen in the pictures in this post.
Is this recipe gluten-free?
As long as the three ingredients you use in this recipe are certified gluten-free, then yes you can make this mini egg fudge into a gluten-free version.
Can I use a microwave to melt the chocolate instead of on the stove top?
I prefer to melt the chocolate chips together with the sweetened condensed milk on the stove top. However, you can use a microwave-safe bowl to melt the chocolate chips with the sweetened condensed milk in 30 second spurts, stirring after each 30 seconds, until fully melted and easily stirred together.
How to store this easy mini egg fudge recipe
Store this mini egg fudge in an airtight container for up to 2-3 weeks in the fridge. Alternatively, wrap the fudge well in parchment paper or plastic wrap and store in a freezer bag or airtight container in the freezer for up to 3 months.
More easter recipes to love from the blog
Simple Coconut Carrot Cake with Cream Cheese Frosting
Easy Lemon & Herb Butter Roasted Turkey
Honey Butter Roasted Carrots and Radishes
One Bowl Oatmeal Chocolate Chip (or mini egg) Cookies
Easy 3-Ingredient Mini Egg Fudge Recipe for Easter
Ingredients
- 14 oz (1 3/4 cups) sweetened condensed milk
- 3 cups milk chocolate chips (about 18 oz)
- 1 cup mini eggs, crushed / chopped
Instructions
- Line a 8x8 inch pan with parchment paper and set aside. Set aside 1/4 cup of the crushed mini eggs.
- To a medium-sized pot add the sweetened condensed milk and chocolate chips. Put the pot over low heat and heat, stirring constantly, until the chocolate is melted and the mixture is smooth and shiny / glossy. This can take about 5-7 minutes.
- Remove the pot from the heat and stir in the remaining crushed / chopped mini eggs until combined.
- Pour this mixture into the prepared pan and smooth out the top (if the mix is slightly sticky, you can tap the pan on the counter to help the mixture spread out in the pan). Sprinkle the 1/4 cup reserved mini eggs on top of the fudge and gently press into the fudge.
- Chill the fudge in the fridge overnight or until set (could be as soon as 4 hours). Cut into 25 squares and serve for an Easter dessert!
Notes
- Make sure you are using sweetened condensed milk for this mini egg fudge recipe. Evaporated milk will not work.
- Make sure to crush the mini eggs in this perfect easy easter fudge recipe before adding to the fudge mixture! Whole mini eggs in the fudge will not allow you to cut the fudge as well.
- It's essential you let this fudge fully set before cutting and enjoying!
