The Ultimate Mini Egg Fudge Recipe!

Indulge in the ultimate sweet treat with this BBC Good Food Mini Egg Fudge recipe, perfect for satisfying those cravings or delighting guests on any occasion. Using a Morphy Richards slow cooker, this recipe promises effortless preparation coupled with an irresistible blend of creamy richness and delightful Easter flair.

Prep Time: 15 Minutes 
Cook Time: 5hrs 
Makes: 20 Squares 


  • 397g Tinned Condensed Milk
  • 500g Soft Light Brown Sugar
  • 125g Unsalted Butter
  • 150ml Whole Milk
  • 150g Crushed Chocolate Mini Eggs


Step 1: Simply mix the light brown sugar, unsalted butter, condensed milk, whole milk and 100g of the mini eggs in the slow cooker and cook until it becomes a luxurious caramel colour. If your slow cooker allows it, cook uncovered to speed up the process. 

Step 2: When the fudge has finished cooking, transfer the mixture to a baking tin lined with parchment paper. To cool the mixture, stir the fudge vigorously which will also help to break up any sugar crystals. Following this, smooth the surface of the fudge in the tin. As the fudge cools, it will thicken and start to have a matte appearance. 

Step 3: Scatter the remaining mini eggs over the top of the fudge and leave to cool at room temperature until completely firm. 

Step 4: Once cooled, transfer the fudge onto a chopping board and cut into 20 squares to serve. 

So,  let your Morphy Richards slow cooker take centre stage in your kitchen adventures with the delightful creation of Easter fudge. Take a look at a couple of our slow cookers detailed below! 

Looking for more slow cooker fudge recipes? Read our "Slow Cooked Chocolate Fudge" recipe!

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