So to celebrate the ending of my internship and the start of the easter holidays last week, I decided to make fudge for Easter!
My decision to make fudge came after I tried fudge made by Casey in work, so after i couldn’t stop thinking of it, she sent me the recipe. And I think this recipe is so good I had to share on my blog!
The recipe is actually by Annie’s Norms, a real, honest, baking expert! So if you don’t trust me, trust her!
So here is Annie’s crazy fudge recipe!
What you’ll need:
- 14 oz (400g) white chocolate
- 1 tbsp butter
- 9 oz (250g) Mini Eggs
- 14 oz (397g) tin of condensed milk
- 2 tsp vanilla extract
Recipe:
-
Line an 8 x 8 inch square pan with foil and wipe over with butter.
-
Before opening the mini eggs, beat with a rolling pin until you have mini egg rubble. Big and small pieces are fine.
-
Break the white chocolate up into a saucepan and add in the condensed milk.
-
Place over a low heat and stir until all the chocolate is melted and you have a smooth, thick consistency. Pull it from the heat as soon as you have this consistency.
-
Add in the vanilla extract and butter and stir until well combined and the butter is melted.
-
Leave to cool for 5 minutes before adding 3/4 of the mini egg rubble. Stir until combined and the mini eggs are coated in the fudge mixture and then tip into the tin.
-
Smooth over before sprinkling the remaining mini egg rubble over the top. Leave to cool for 30 mins before placing in the fridge to set for around 3 and a half hours.
-
Once set, lift out the foil from the pan, place on a cutting board and slice.
-
Fudge will keep in an airtight container, in the fridge for 5 days.
Hope you all had a great Easter!!
🐣🐣🐣
x
Shann
Slice of Shann 