Easter Egg Fudge

With just a few weeks away from Easter, it's time to get our mini egg, chocolate heads on and become super creative with these recipies. Whether it's sprinkles, chocolate nests, unicorn goodness or pastel sweets of some kind, we're here to add a bit of sparkle to your day and give you some Easter inspiration! So, pop your diet aside until mid-April because the chocolate season is just around the corner and you won't be able to resist the temptation! Hello, Easter Egg Fudge. 

*Picture credit: The Cozy Cook*

You will need:

396g of sweetened condensed milk 

225g white chocolate chips 

Three teaspoons of vanilla extract 

1/2 teaspoon of almond extract

A drop of red food colouring (or beet as a natural alternative_

A pack of Cadbury mini eggs 

Mini tub of Gookie Dough in funfetti cake batter flavour 

Directions 

*Picture credit: Jane's Patisserie* 

Crush your mini eggs by popping them into a bag and taking a rolling pin. This is a great way to ease that Monday anger! Next, line a 9x9 tin with parchment paper. 

Combine the sweetened condensed milk and white chocolate in a bowl and microwave for 2-3 minutes. Make sure you don't overcook the white chocolate. Stir to combine fully. Next, add in the vanilla and almond and add your food colouring. Technically, you can choose any colour you'd like or even get all rainbow and creative, but we thought pastel pink was cute. Stir in the mini eggs and pour into the tin. Let this set for a few hours in the fridge. 

As an optional step, you can reserve some of the crushes eggs and press it into the top of the fudge immediately after pouring or use sprinkles for extra unicorn rainbow goodness! Better yet, use small Gookie Dough balls of funfetti cake batter to pop on top!

*Picture Credit: Beef and Brioche*

Move over, chocolate easter eggs, fudge has now taken your place and is way more fancy and stylish! Have you got any recipe ideas that you want us to know about? How about some fantastic secret Easter delights? Let us know in the comments below; we'd love to hear about them. 

*Recipe credit: wineandglue.com*