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double chocolate easter fudge cut into squares
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4 from 2 votes

Double Chocolate Easter Fudge with Mini Eggs

This Double Chocolate Fudge recipe 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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: candy, confectionary
Cuisine: British
Keyword: Easter
Servings: 40 – 50 pieces
Author: Angela – Only Crumbs Remain


  • 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


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


  • 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!°


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.
To Store:
Once portioned, store the fudge in an airtight container.  It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge.