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 Easter treats, 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 left over 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
Double Chocolate Easter Fudge with Mini Eggs
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
- 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
- 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.