This Easter fudge recipe is made with a double chocolate fudge which produces a delicious melt in the mouth confectionery.
The addition of mini eggs not only makes it a perfect recipe for an Easter treat but also introduces a fun pop of colour and a wonderful contrast in texture.
Ooh how I wish I could bring you smelly vision where this double chocolate Easter fudge is concerned! The aroma of chocolate filtering through the house whilst this fudge bubbles away, and for a number of hours afterwards, is delightful.
Of course the highlight of this fudge with mini eggs doesn't end there! It gives a wonderful melt in the mouth experience and the mini eggs bring a great contrast of texture too. If you love homemade fudge, trust me, you'll love this one. It's sheer bliss!
The finishing touch of mini eggs make this chocolate fudge perfect for Easter too! That pop of colour courtesy of those scrummy mini eggs really lifts the aesthetic appeal of this fudge which can be a bit ordinary, to something far more inviting and cheerful.
In my opinion, not only would this fudge make a lovely homemade Easter treat or gift, it would also be a great way to use up leftover Easter chocolate too. (at least it would if we ever had any!)
And if you're looking for other Easter treats,then I seriously recommend that you check out my collection of 38 Easter Bakes from some top food bloggers, which includes a raft of Easter ideas along with quick and easy ways to use up spare chocolate!
How to make fudge without a sugar thermometer.
Now, if you're new to making your own fudge I really would recommend sourcing a good digital sugar thermometer (you should be able to get one for around £15), but if your fudge making session is an impulse activity and you don't have time to buy a suitable thermometer, then there is another way to test if your fudge is ready.
To test when fudge is ready without a sugar thermometer simply calls for a small amount of the hot sugar syrup to be dropped into a glass of cold water. It will literally form a 'soft ball' when it is ready (or if you prefer your fudge a little firmer aim for 'firm ball' stage). However in getting to the point when the fudge is ready can result in a long line of drinking glasses full of murky water, courtesy of under boiled fudge!
Although many fudge recipes tell us to boil the fudge for a given number of minutes, this doesn't necessarily mean that your fudge will be ready to test! Trust me, I've been there and produced a long line of dirty drinking glasses. You see, it all depends how high the heat is under your pan. Cooking sugar on a moderate heat is clearly going to take longer than boiling it on a really high heat!
Helpfully, there are some clear visual changes the molten sugar goes through when making fudge. Being aware of these changes, and watching for them, will help you to know when to start testing your fudge, regardless of how high the heat is under the pan!
Visual changes when making homemade fudge.
- As the fudge approaches 100℃ (212℉) it will start to gently boil.
- The sugar mixture will soon begin to boil rapidly (be careful, it's hot!).
- By the time it's 104-105℃ (219-221℉) the hot molten sugar will have climbed up the sides of the pan (this is why you need to use a large pan).
- The hot fudge will be bubbling profusely but its temperature will be fairly static at this point.
- Eventually the fudge's volume will drop back down into the pan (roughly to the level it was at initially), its temperature at this point will be about 110℃ (230℉). You're aiming for the fudge to reach 116℃ (240℉).
- Now the temperature will increase fairly quickly. Once the sugar's volume has dropped back down into the pan, continue boiling it for a 3-4 minutes before starting to test it.
- To test that the fudge is ready carefully drop a spoonful of the hot sugar into a cold glass of water. The mixture will be ready when it holds together and literally feels like a 'soft ball' (or firm ball) when handled.
More fudge from Only Crumbs Remain
📖 Recipe
Double Chocolate Easter Fudge with Mini Eggs
Equipment
- Large heavy based pan, which holds a volume of at least 3L
- Digital Sugar Thermometer (or see post/notes)
- 20cm (8in) shallow square cake tin
Ingredients
For the Fudge
- 400 ml (14floz) double cream
- 150 ml (¼pt) milk
- 150 g (5oz) butter
- 300 g (10½oz) light muscovado sugar
- 300 g (10½oz) golden caster sugar
- 175 g (6oz) milk chocolate broken into small pieces
To decorate the Fudge
- 100 g (3½pz) mini eggs roughly crushed
Instructions
- Lightly grease and line a 20 cm (8in) square cake tin.
- Pour 400ml (14floz) double cream into a large heavy based saucepan. Add 150ml (¼pt) milk, 150g (5oz) butter and 300g (10½ oz) each of light muscovado sugar and golden caster sugar.
- Place over a low heat to heat stirring constantly until the butter has melted and the sugar has fully dissolved .
- Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 116°C (241°F) (soft ball stage).
- Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110°C (230°F). This will only take a couple of minutes.
- Stir in 175g (6oz) milk chocolate broken into small peices, then beat the mixture vigorously until it is no longer shiny. You may find that oil is released from the chocolate at this point. Keep beating the mixture, it will gradually re-combine with the fudge.
- Pour the chocolate fudge mixture into the prepared tin and spread level. Scatter 100g (3½oz) broken mini eggs over the top of the fudge. Use your hand to gently push the mini eggs into the fudge slightly.
- Set aside to cool at room temperature for atleast three hours to firm up. Once fully cold remove the fudge from the tin and use a sharp knife to slice the fudge into bite sized pieces.
- Enjoy!°
Notes
- Do not bring the fudge to the boil until the sugar has fully dissolved. You should no longer hear or feel the granulation of the sugar on the bottom of the pan. Pay particular attention to the 'corner' of the pan when stirring.
- Remember, the mixture is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself.
- When heating the mixture and waiting for it to reach 116°C (241°F) it will feel as though the temperature is stuck at around 104°C (220°F) for ages. Be patient and keep stirring, it will eventually move and will then increase fairly rapidly.
- If you're making fudge without a thermometer, it can be tested by dropping a small amount of fudge into a glass of cold water. It will form a 'soft ball' (or if you prefer your fudge a little firmer aim for 'firm ball' stage) when it is ready. Have a few drinking glasses by your oven hob filled with cold water before starting to make your fudge. Before testing wait for the molten sugar to climb up the sides of the pan and then drop back down. Boil for a further 3-4 minutes and then start to test.
Edie C. says
Dear Jacqui,
I love, love, love fudge! And this one is so good because it's milk chocolate - creamy and *chocolatey which I love even more. The addition of the mini eggs crunched on top is quite appropriate for this time of year and which is fun for the grand-kids.
Thank you very much, I've never had a recipe for milk choc fudge before so I will treasure this one.
* I know this isn't a word but it seems to fit. he he
Jacqueline Bellefontaine says
So happy you liked this fudge and I think chocolatey is a great word!
Susan Giegold says
Hi, can I make this with bourbon and dark chocolate? 😋
Jacqueline Bellefontaine says
You can certainly replace the milk chocolate with dark. I havent tested but it should be fine to add 2-3 tbsp of Bourbon. beat into the the fudge just before pouring into the tin. Don't add too much or it will not set.
Claire Masterson says
This isn't an easy recipe the 45 minutes is how long it takes you realise the oil will not combine. I used every utensil in my kitchen and it still wouldn't combine in the end I tipped it out and heated it again which seemed to work. It does taste delicious though
Jacqueline Bellefontaine says
Claire Im sorry you struggled with this recipe a bit and glad you got there in the end. This recipe was written by Angela who originally started this blog and so, to be honest I have not tested it. I see that someone else has had a similar problem so I will put this on my list to test this month to see if I can identify the issue. That said I have looked closely at the recipe and it is a pretty standard chocolate fudge recipe so I can not spot anything wrong and Angela's recipes are generally very good (otherwise I would have deleted them) ads she is a very proficient home baker and cook. I will report back when I can.
poppy Penrose says
I have just made this and it’s currently setting. The only issue I had was the amount of oil released from the chocolate. No matter how hard I beat it, or how long (I was beating for ages), the oil just wouldn’t recombine. I ended up pouring the oil off the top. Hope it will still be ok!
JeCksOn says
hmmmmm
Corina says
Fudge is something I really want to have a go at one day! Your version looks delicious - another great way of using mini eggs too! Sorry it's taken me a while to come and comment. I'm a little bit behind because of the Easter holidays. Hope you have a lovely Easter and thanks for sharing with #CookOnceEatTwice x
Angela - Only Crumbs Remain says
Gosh, don't be sorry Corina. We all have other reponsibilities which demand our attention so there really is no appology needed xx
Ooh you should definitely give it a go Corina (especially if you have some chocolate left over from Easter this weekend!) I've really got into th fudge making groove (you may have noticed!) and each time it gets such good comments from friends and family. There's so much flavour in it compared to that which we can buy in the shops....though it obviously does need to be shared because it's a wee bit naughty!!
Happy Easter to you too Corina,
Angela xx
Anca says
It looks fab, I like the mini eggs, such a nice idea. I might do it for Easter, I have a huge recipe-to-make-list and I keep adding on it. :))
Angela - Only Crumbs Remain says
Hahaha, I know just what you mean Anca - my recipe to make list is enormous too! I hope you enjoy it as much as we have if you get chance to try it 🙂
Angela x
Anonymous says
Fantastic fudge the taste was superb. Thanks for the taster and deffo will attemp to make my own. X x x
Angela - Only Crumbs Remain says
Aw thankyou Dawn, I'm so glad you enjoyed it. I look forward to hearing how your fudge baking session goes,
Angela x
Amy (Savory Moments) says
This fudge looks so thick and beautiful!
Angela - Only Crumbs Remain says
Thankyou Amy,
Angela x
All That I'm Eating says
This sounds SO good, the perfect treat with a cup of coffee in the afternoon.
Angela - Only Crumbs Remain says
Aw thankyou,
Angela x
Kirsty Hijacked By Twins says
Oh my! I love mini eggs, they really are my Easter weakness and they are everywhere. This fudge sounds epic! Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
They are everywhere aren't they Kirsty, and I agree with you - they're my favourite Easter treat too - much nicer than creme eggs which even for me are too sweet. You're weelcome, it's a great linky.
Angela x
Monika Dabrowski says
These look so very indulgent Angela, and so pretty too, perfect for my Easter recipes Pinterest Board:)
Angela - Only Crumbs Remain says
Yes, they are v indulgent Monika - perfect for sharing over Easter 🙂
Angela x
Johanna GGG says
How gorgeous does this fudge look with the eggs on it - I would love smellyvision but really I want that tv like on willy wonka when I can reach in and grab a piece to taste (or the computer in this case)
Angela - Only Crumbs Remain says
Hahaha, good ieas with Willy Wonka's TV Johanna - that'd be brilliant!
Thanks for your lovely comment,
Angela x