Slow Cooker Mini Egg Fudge
There's nothing quite like a Mini Egg treat at Easter and this Mini Egg Fudge is delicious. Easy to make and loved by everyone.
Servings: 40 pieces
- 397 ml condensed milk
- 600 g white chocolate – can be bars or sweet chocolate chips
- 1 tbsp vanilla extract
- 150 g Chocolate Mini Eggs
Break the chocolate up and add to the slow cooker bowl with the sweetened condensed milk and vanilla.
Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring every ten minutes.
When melted, thick and well combined, remove from the heat. Leave to cool for five minutes before stirring in the chocolate mini eggs.
Pour the mixture into a tin lined with parchment paper or silicone baking tray, add the remaining Mini Eggs to the top, and put in the fridge to set – preferably overnight.