Mini Egg Fudge
Ingredients
- 200g white chocolate
- 200g dark chocolate (If not vegan, substitute with 400g milk chocolate)
- 1 370g tin vegan condensed milk
- 2 x 75g bags Doisy and Dam good eggs
Preparation
Break up the chocolate into chunks and add to a Bain Marie. Pour in the condensed milk and mix together. Heat the mixture on low heat until fully melted.
Line a tin with greaseproof paper.
Sprinkle one bag of the eggs into the tin. Pour the fudge mixture on top of the eggs and spread it into all corners of the tin. Sprinkle the last 75g of eggs over the top of the fudge and press them down slightly.
Place the fudge in the fridge for at least five hours or overnight.
Chop the fudge into chunks once set. Leave in the fridge for firmer fudge or at room temperature for softer fudge.