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Easter Fudge

Sweet tooth? This 3-ingredient Easter fudge will satisfy any sweet cravings and makes a perfect edible gift too. Make with fondant filled eggs, such as Cadbury Creme Eggs, for extra decadence.

From the book


This fudge is sweet, creamy and perfect for Easter. It’s packed with mini chocolate eggs, meaning your sweet tooth is sure to be satisfied, and it’s fab for bringing to parties, or bag up and put in an Easter basket as a gift.

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180g (6oz) mini chocolate eggs (I use Cadbury Mini Eggs)
1 x 397g (14oz) can condensed milk
500g (1lb) white chocolate, broken into pieces

Essential kit

You will need: a 20cm (8in) square baking tin lined with nonstick baking paper.


Line a 20cm (8in) square baking tin with nonstick baking paper.

Place half of the chocolate eggs on a chopping board and roughly crush with the end of a rolling pin or the back of a spoon.

Put the condensed milk and white chocolate into a large saucepan and warm over a low–medium heat, stirring constantly with a wooden spoon, until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.

Turn off the heat and fold in the crushed chocolate eggs. Pour the mixture into your prepared tin and smooth it out to the edges. Press the remaining mini chocolate eggs into the top of the fudge.

Chill in the refrigerator for 3–4 hours until set, then cut into 64 x 2.5cm (1in) pieces. Enjoy!

Store in an airtight container in the fridge for up to 5 days.

Swap: Try other types of chocolate eggs (I like using fondant filled eggs, such as Cadbury Creme Eggs).


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From the book: Fitwaffle’s Baking It Easy: All my best 3-ingredient recipes and most-loved cakes and desserts

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