Mini Egg Fudge

• condensed milk↗397g can g
• soft light brown sugar↗500g g
• unsalted butter↗125g g
• whole milk↗150ml ml
• mini chocolate eggs↗150g g

  (or other mini chocolate eggs)

Step-by-step instructions

1. 1

   Line a 20 cm square brownie pan with parchment paper. Add all ingredients except the mini chocolate eggs to a saucepan over low heat. Stir gently until all the sugar melts. Increase the heat and simmer for 10–15 minutes, scraping the bottom regularly, until the mixture reaches 115 °C using a candy thermometer. If you don’t have a candy thermometer, drop a teaspoon of the mixture into a small bowl of cold water – if it’s ready, a soft ball will form that can be easily flattened.

2. 2

   Remove the fudge mixture from the heat and let it cool for 5 minutes. Use a wooden spoon to beat the mixture for another 5 minutes.

3. 3

   Coarsely chop 100 g of mini chocolate eggs and add them to the fudge mixture, then stir until homogeneous. Pour the mixture into the prepared pan, smoothing the surface and pressing it into the corners with a rubber spatula. Sprinkle the remaining mini chocolate eggs on top, then let it sit at room temperature until fully set. Turn out onto a cutting board and cut into 20 squares before serving.