Hello lovelies,
Would you believe me if I told you this wasn’t even a recipe I had planned on making, let alone sharing?
This recipe is the outcome of a previous bakes decoration going completely wrong and you know what, I’ll admit that I can’t even be mad at this small batch of what is now fudge as it’s absolutely blooming delicious.
See, not every fail is actually a fail.
Anyway… I absolutely adore the simplicity of fudge, it’s literally 2 ingredients combined that can be filled/decorated with whatever ingredients you want (as it’s easter, I of course went for mini eggs), it’s unbelievably quick and easy to achieve and the outcome is guaranteed to be scrumptious.
Sometimes we don’t want masses of fudge, we just fancy a small batch to snack on, to share with loved ones or to gift – if that’s sounds like you, you will love this recipe.
So, if these have caught your attention, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat, Easter
Servings: 25-30 Small Pieces
Prep Time: 10 Minutes
Chill Time: 2 Hours
Overall Time: 2Hours 10Minutes
Ingredients You Need:
- 300g Of Milk Chocolate
- 276g Of Condensed Milk
- 100g Of Mini Eggs, Crushed
How To Make:
- Firstly, gather together your equipment and ingredients and line a 8” square baking tin with parchment paper.
- Secondly, in a large saucepan, add the 300g of milk chocolate and 276ml of condensed milk. Continuously stir until the chocolate has fully melted and both ingredients have combined (at this point the mixture should be thick and glossy).
- Immediately remove from the heat and pour straight into the lined baking tin. Using a spatula, evenly spread the fudge out into all four corners.
- Sprinkle the 100g of crushed mini eggs over the top of the fudge and gently press them down into the top so that they stick.
- Finally, place into the fridge to chill for a minimum of 2 hours before removing from the tin and cutting into pieces and serving.
That’s your Small Batch Mini Egg Fudge prepared, chilled and cut, ready to enjoy this Easter.
Notes:
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
- This fudge can be cut into bigger squares if these are too small for your liking, this is why I’ve mentioned it can make up to 30 pieces of fudge.
- You can also fold the mini eggs into the fudge mixture rather than just sprinkling them on top.
- Work quickly when adding any fillings/decoration as the fudge begins to set pretty fast.
- You can use any easter fillings/decorations you like – all will taste super yummy.
I’m sorry but how perfect are these little bite-size pieces of fudge?
These went down an absolute treat with my loved ones and I can guarantee they will with yours also!
I don’t tend to share my small-batch recipes on here but if you like this one and want me to share others, just let me know and I’ll happily do that for you all.
Let me know in the comments below if you make this batch of fudge yourself and if you do, what your thoughts are on it. Isn’t this the best kind of naughty snack?
Sending you all tons of love & hugs as always,
Elle xo
