Mini Egg Fudge Slice (Printable Version)
# What You’ll Need:
01 -
395 g sweetened condensed milk
02 -
150 g butter, cubed
03 -
375 g white chocolate, chopped
04 -
2 teaspoons vanilla extract
05 -
200 g vanilla biscuits or cookies, lightly crushed
06 -
150 g mini eggs, roughly chopped
07 -
¼ cup sprinkles
08 -
Extra halved mini eggs and sprinkles, for decoration
# Steps to Follow:
01 -
Line the base and sides of a 20 cm (8-inch) square cake tin with baking paper, allowing the paper to overhang for easy removal.
02 -
Roughly chop the mini eggs and place them in a bowl. Chill in the fridge to prevent melting during mixing.
03 -
Place the condensed milk and butter in a large microwave-safe bowl. Microwave on high power for 1 minute, then stir. Continue microwaving in 30-second intervals until the butter is completely melted.
04 -
Stir the chopped white chocolate into the mixture. Microwave on medium power in 30-second intervals until fully melted. Allow the mixture to cool slightly.
05 -
To speed up cooling and create a lighter texture, use an electric hand mixer to beat the mixture for 2-3 minutes.
06 -
Lightly crush the biscuits and add them to the mixture along with the sprinkles. Stir to combine, then add the chilled mini eggs and distribute evenly.
07 -
Pour the mixture into the prepared tin. Smooth the surface and top with extra halved mini eggs and sprinkles.
08 -
Refrigerate for 2-3 hours or until firm. Use the overhanging baking paper to lift the fudge out of the pan and cut it into pieces.
09 -
Store in an airtight container with layers of baking paper in the fridge for up to a week.
# Additional Notes:
01 -
Halved mini eggs are easier to cut through neatly when slicing the fudge. Reserve the nicest halves for decoration.
02 -
For a rustic appearance, use roughly chopped mini eggs for decoration.