This fudge is sweet, creamy, and perfect for Easter. It’s packed with mini chocolate eggs, meaning your sweet tooth is sure to be satisfied, and it’s fabulous for taking to parties or putting in an Easter basket as a gift.
Makes 64 pieces
You will need:
180g mini chocolate eggs (I use Cadbury Mini Eggs)
1 x 397g (14oz) can of condensed milk
500g white chocolate, broken into pieces
1 Line an 8-inch (20 cm) square baking pan with non-stick parchment paper (see method below).
2 Place half of the chocolate eggs on a cutting board and roughly mash with the end of a rolling pin or the back of a spoon.
3 Place the condensed milk and white chocolate in a large saucepan and heat over low-medium heat, stirring constantly with a wooden spoon, until chocolate is melted and mixture is thick and smooth. It should pull away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue cooking until it thickens.
4 Turn off the heat and fold in the crushed chocolate eggs. Pour the mixture into your prepared mold and smooth out to the edges. Press the remaining mini chocolate eggs into the top of the fudge.
5 Chill in the refrigerator for 3-4 hours until set, then cut into 1-inch (64 x 2.5 cm) pieces. Enjoy!
6 Store in an airtight container in the refrigerator for up to 5 days.
Exchange: Try other types of chocolate eggs (I like to use fondant-filled eggs like Cadbury Creme Eggs).
Lay out your cans: My favorite is Bacofoil non-stick baking paper. It’s really thick and it keeps its shape. To line square or rectangular baking pans, use two molds of the same size. Measure a piece of parchment paper over one of the molds, leaving about 10 cm (4 inches) overhanging the edge. Using the second pan, press the parchment paper into the first pan, then fold the excess down over the edges, being careful to create sharp creases in the pan so the lining paper will hold its shape and sit properly.
This is the ultimate gift when you’re short on time and energy, as no “proper” baking is required. It’s super versatile for all tastes, so go wild. You can use dark, milk, or white chocolate as the base and then play around with the chocolate swirl and toppings. It looks great when wrapped with a little bow and can be customized for any event or special occasion. Have fun!
Makes 12 pieces
You will need:
500 g milk chocolate or dark chocolate (at least 50 pcs
cocoa/cocoa), broken into pieces
150 g (5.25 oz) white chocolate, broken into pieces
Chopped candy bars or cracked biscuits (cookies) of your choice (see suggestions below)
1 Line a 13″ x 9″ (33 cm x 23 cm) baking sheet (tin) with non-stick parchment paper.
2 Place the milk or dark chocolate and white chocolate in separate microwave-safe bowls and melt in the microwave or over a double boiler [heatproof bowl over a pan of simmering water].
3 Pour your melted milk or dark chocolate into the prepared tray and gently smooth out with a metal spatula or the back of a spoon. Scoop a dollop onto the melted white chocolate, then use a knife or skewer to swirl through the milk or dark chocolate base to create a pretty pattern.
4 Arrange the desired filling(s) on top and leave to set at room temperature or in the refrigerator for approx. 2 hours. When firm, cut or break into 12 pieces.
5 Store in an airtight container for up to 2 weeks.
Topping Suggestions: Try topping the chocolate with: candy-covered chocolate buttons (like Smarties or M&Ms), cookies and cream cookies (like Oreos), pretzels, peanut butter cups, ice ring cookies (like Party Rings), or caramel shortbread chocolate fingers (like Twix).
Recipes extracted from Fitwaffle just bakes it by Eloise Head with photographs by Faith Mason. Published by Ebury Press, it is available now and costs £20
https://www.independent.ie/life/food-drink/make-indulgent-easter-treats-with-easy-recipes-from-the-new-cookbook-by-tiktok-star-fitwaffle-aka-eloise-head-41523058.html Make delicious Easter treats with easy recipes from TikTok star Fitwaffle, aka Eloise Head’s new cookbook