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3-ingredient Mini Egg Fudge Recipe

3-ingredient Mini Egg fudge recipe - a super simple Easter treat that absolutely anyone can make. It's also gluten-free and Coeliac-friendly too.
Prep Time 10 minutes
Total Time 10 minutes
Servings 40 -50 chunks
Calories 130kcal
Author Becky Excell


  • 400 g white chocolate / milk chocolate
  • 397 g condensed milk
  • 300 g Mini Eggs


  • Place the white/milk chocolate and condensed milk in a large heatproof bowl. Fill a medium-sized saucepan halfway with boiling water, then place over a low heat. Place the heatproof bowl on top and stir until everything is melted and combined. Alternatively, microwave in short bursts, stirring in between until combined.
  • Next stir in your mini eggs - you can keep some whole and crush some too. Make sure you leave a handful or so for the top to decorate the fudge.
  • Pour the mixture into a lined 9 inch square tin and then decorate with the mini eggs you saved. Again, I like to crush some and keep some whole.
  • Chill in the fridge for 2-3 hours or overnight to firm up, then chop into chunks and enjoy. Mini egg fudge is best kept in the fridge.


Serving: 1g | Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 24mg | Sugar: 16g