A simple recipe that is super yummy and the addition of mini eggs makes it a perfect Easter treat! Would hate to work out the calorie content though!
- 1 tin of condensed milk (397g)
- 150 ml semi skimmed milk
- 115g unsalted butter
- 450g demerara sugar
- 2 table spoons smooth peanut butter (you can always leave this out if you don’t like peanut butter or are allergic to peanuts)
- 150g mini eggs – I used Cadbury’s mini eggs but any small chocolate coated eggs would do, the even smaller micro eggs would be great as would a mixture of mini eggs and micro eggs!
You will also need a deep tray or shallow casserole dish pre-greased or lined with baking parchment or tin foil to pour the fudge mixture into.
In a sauce pan, gently heat and stir the condensed milk, butter, sugar and milk until all the butter has melted and the sugar has dissolved. Then bring the mixture to the boil.
Once the mixture starts to bubble, continue to boil for 5-6 minutes. I set a timer as if you don’t boil for long enough the mixture will not set.
(During this time be extremely careful as the mixture is very hot and the hot sugar can easily burn. I would not advise making this with children.)
Give the mixture the occasional stir to ensure it is not burning or sticking to the bottom of the pan.
In the pre-lined/pre-greased baking tray add the mini eggs.
After 5-6 minutes bubbling away remove the pan from the heat and add the peanut butter. Keep stirring and the mixture will start to thicken up as it starts to cool, this will take about 10 minutes or so. If after 10 minutes it doesn’t seem to be thickening or setting return the pan to the heat and bring to the boil again.
When the mixture has started to thicken (but well before the mixture cools completely) pour or spoon it over the mini eggs in the baking tray or casserole. Don’t add the mixture if it’s too hot as it will melt the chocolate eggs.
Leave the fudge to further cool and set at room temperature. This should take about an hour. After this I would advise putting in the fridge to cool further as otherwise the chocolate eggs will start to melt.
Once completely cooled turn the fudge over and remove the foil or baking paper.
Cut the fudge to the desired size, and enjoy!
Yum! Peanut butter and chocolate mini egg fudge!
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