Mini Egg Fudge

Line an 8 x 8 inch square pan with foil and spray with cooking spray (I use Wilton Bake Easy).

Place mini eggs into a Ziploc bag and beat with rolling pin until you have mini egg rubble. Big and small pieces are fine. Leave to one side.

Break white chocolate up into medium-sized saucepan and add in condensed milk. Place over low heat and stir until all chocolate is melted with a smooth, thick consistency. (Pull it from heat as soon as you have this consistency. Don’t be tempted to overcook, white chocolate is sensitive!) Quickly add vanilla extract and butter and stir until well combined and butter is melted.

Leave to cool 5 minutes before adding 3/4 of mini egg rubble. Stir until combined and mini eggs are coated in fudge mixture and then tip into prepared tin. Smooth over with a spatula or wooden spoon, and sprinkle remaining mini egg rubble over top. Let cool 30 minutes before placing in fridge to set properly, around 3 hours.

Once set, lift out foil from pan, place on cutting board and slice into 16-20 pieces of fudge. Fudge will keep in an airtight container in the fridge for 5 days.