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Easter Fudge
Claire McCarlie
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- Serves: Makes around 20 squares
- Preparation: 5
- Cooking: 5
- Passive: 120
- Ready: 130
A colourful Easter fudge that’s quick to make – ideal for gifting, gatherings or a sweet seasonal treat!
Ingredients
- 370 g vegan condensed milk (e.g. Biona or Nature’s Charm)
- 400 g dairy-free white chocolate
- 80 g crushed or chopped dairy-free chocolate eggs (e.g. Mummy Meegz Chickee Eggs) and a handful more for the topping
Method
Melt the condensed milk and white chocolate on a low heat until melted.
Gently stir through the crushed chocolate eggs and pour the mix into a lined loaf tin.
Scatter the additional crushed chocolate eggs on top then freeze for at least 2 hours or until set.
Remove from the tin, slice into square-sized pieces and enjoy!
