Cadbury Mini Egg Fudge

5 from 3 votes

This easy chocolate fudge recipe is creamy and delicous, and does not require a candy thermometer!

Prep Time10

Cook Time5

Chilling Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 371kcal

Line an 8-inch square pan with parchment paper or wax paper and set aside. I like to leave an overhang so I can easily lift the fudge out and cut it into squares.
In a medium saucepan, set over medium-low heat, combine the chocolate chips, butter and condensed milk, and salt together. Stir until melted and smooth. 3 cups (355 g, 18 ounces) semi-sweet chocolate 14 ounces sweetened condensed milk 3 tablespoons (42 g) unsalted butter ⅛ teaspoon salt
Remove from the heat and stir in the vanilla extract and 1/2 of the mini eggs. 1 ½ teaspoons vanilla extract 9 ounces Cadbury Mini Eggs
Pour the mixture into the prepared pan and smooth the top. Top with remaining mini eggs. Refrigerate until firm, about 2 hours.
Remove the fudge from the pan, lifting out the paper, and then cut into squares and serve.

Storage: You can store the fudge will last in a covered container, at room temperature for up to 2 weeks, or in the fridge for up to 3 weeks.
Freezing: Yes you can freeze fudge for up to 3 months, in a covered container. Thaw at room temperature.
Butter: If you only have salted butter, omit the salt in the recipe.