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Melt the white chocolate in a saucepan and add condensed milk, keep stirring to combine and heat to almost a boil.
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Remove from the heat and cover with greaseproof paper or cling film and allow to cool in the saucepan - don't let it go cold though otherwise it will set before adding the mini eggs.
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Crush 300g of the mini eggs and mix in once the fudge is only slightly warm.
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Line a 8x8in baking tin with clingfilm and press the fudge in, top with remaining whole mini eggs and place in the fridge overnight to fully set before cutting into 40 pieces.
Easy Gluten Free Mini Egg Fudge
Back to all recipes.If you want a super simple gluten free fudge to make for Easter, you can't go wrong with this Mini Egg version. Why not even jazz it up by using the Orange Mini Eggs which are also gluten free and use dark chocolate instead of white to make a chocolate orange fudge! This way of making fudge is a cheating way as it uses chocolate, but it makes for a simple to make recipe which would be great to do with kids.
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 8 Hours
- This recipe makes 40 pieces
This recipe contains:
- Dairy
This recipe was featured in
Ingredients
400g white chocolate
1 397g can condensed milk
400g mini eggs
Method
Nutritional Information (Per piece)
Cals
Calories
141
Carbs
18g
Fibre
0g
Fat
7g
Sugar
17g
Protein
2g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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