Double Chocolate Fudge with Mini Eggs
This Double Chocolate Fudge recipe produces a delicious melt in the mouth confectionery. The addition of mini eggs not only makes it a perfect recipe for Easter treats, but also introduces a fun pop of colour and a wonderful contrast in texture.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 40 – 50 pieces
For the Fudge
- 400 ml Double Cream
- 135 ml Milk
- 135 g Unsalted Butter
- 300 g Light Muscovado Sugar
- 300 g White Sugar
- Pinch of Salt
- 180 g Milk Chocolate broken into small pieces
To decorate the Fudge
- 103 g tube Cadbury Mini Eggs roughly crushed
Prepare the tin. Lightly grease and fully line the brownie tin. Ensure that the greaseproof paper goes beyond the rim of the pan, this will help to remove the fudge once it has firmed up
Melt the ingredients. Place the double cream, milk, butter and sugar into a heavy based pan. Place over a low heat to allow the ingredients to melt. Constantly stir using a wooden spoon. Ensure all of the ingredients have completely melted before moving onto the next stage - you should no longer hear or feel the granulation of the sugar. Pay particular attention to the 'corner' of the pan when listening for sugar granulation.
Affix the sugar thermometer. Set the digital thermometer to 116C /241F (soft ball stage) and attach it to the side of the pan. Ensure that the thermometer is secure and not touching the base of the pan. (alternatively use a thermospatula which has the thermometer built into the spatula, or see note e below).
Boil. Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 116C / 241F (soft ball stage). Please be careful - the mixture is very hot! You may find it helpful to wear an oven mitt in case of splashes from the sugar.
Leave alone. Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110C / 230F. This will only take a couple of minutes.
Begin to flavour the fudge. Add a pinch of salt and the broken milk chocolate. Mix. The chocolate will melt into the fudge easily.
Beat. Beat the mixture with the wooden spoon vigorously until it is no longer shiny. You may find that oil is released from the chocolate at this point. Keep beating the mixture, it will gradually re-combine with the fudge
.8. Pour into the brownie pan. Pour the chocolate fudge mixture into the prepared tin. Smooth it into the corners.
Decorate. Scatter the broken mini eggs over the top of the fudge. Use your hand to gently push the mini eggs to 'stick' them to the fudge. The chocolate of the mini eggs will naturally soften a little at this point, but it will firm up again whilst the fudge sets.
10. Cool. Set aside to cool at room temperature for atleast three hours to firm up.
11. Slice in cubes. Once fully cold and firm use the excess greaseproof paper as handles to remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.
a) Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself.
b) Keep animals, children and other vulnerable people out of the way when making fudge.
c) When heating the mixture and waiting for it to reach 116C / 241F it will feel as though the temperature is stuck at around 104C / 220F for ages. Be patient and keep stirring, it will eventually move and will then increase fairly rapidly.
d) Once portioned, store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge.
e) If you're making fudge without a thermometer, it can be tested by dropping a small amount of fudge into a glass of cold water. It will form a 'soft ball' (or if you prefer your fudge a little firmer aim for 'firm ball' stage) when it is ready. Have a few drinking glasses by your oven hob filled with cold water before starting to make your fudge. Before testing wait for the molten sugar to climb up the sides of the pan and then drop back down. Boil for a further 3-4 minutes and then start to test.
- Large heavy based pan, which holds a volume of at least 3L
- Digital Sugar Thermometer (or see note e below)
- 20cm x 20cm Brownie Tray (or similar)