The other day when we walked down the Easter aisle at the supermarket, I asked David to please not buy me any eggs this year. I guess he think my no-egg request was brought on by my current battle of the bulge but really it’s because by the Easter time rolls around, I’d have probably eaten eggs for England (and Australia too.)
In my defence, I always taste the sweet stuff that I make but I rarely eat it, but only because of that ever expanding waistline I spoke of before. Sidenote: In my next life I want to come back with a metabolism faster than the speed of light.
Anyway, I digress. I can’t remember how or when I decided to add some mini eggs to my Thermomix fudge (you can find a conventional recipe here,) but I can remember how good this stuff tastes. It’s quite irresistible. I know because this is one sweet treat I definitely indulged in. I’m sure I could hear it calling my name from the fridge. In it’s defence with the crispy eggs and the melt in the mouth fudge, this treat is really rich so less is definitely more. It’s totally egg-squisite!
170 g white chocolate
1 can sweetened condensed milk, (not skim)
160 g brown sugar
120 g butter
75 g golden syrup
50 g glucose syrup
190g bag of M&Ms speckled eggs
- Line a 20×20 tin with baking paper. I like to brush the tin with water first, it helps the paper stay better.
- Set aside 50g of the speckled eggs. Place the remaining eggs in a ziploc bag and seal. Crush the eggs to varying degrees with a rolling pin and set aside.
- Break up chocolate and place into TM bowl and chop for 5 seconds on speed 9 and set aside.
- Add all the other ingredients into TM bowl and cook for 8 minutes on 100C on speed 3 with Measuring Cup OFF. This is really important because you don’t want condensation dripping onto your lovely fudge.)
- Scrape the sides and bottom of TM bowl with spatula.
- Cook again for 20 minutes on Varoma temperature on speed 3 with Measuring Cup OFF.
- Add chopped chocolate to mixture and chop for 10 seconds on speed 3-4. Check chocolate has melted. If necessary, chop again for another 10 seconds.
- Allow to cool for a couple of minutes before stirring through half the crushed eggs and all the whole eggs.
- Carefully pour the mixture into the tin and sprinkle the remaining crushed eggs over the top. Gently press them down into the top of the fudge and leave to cool for about 30 minutes before putting into the fridge to set.Cut into small squares.
Prep and Cooking Time: 30 minutes + cooling
This also works well with milk chocolate, but we love white chocolate because it shows off the mini eggs the best!
Store fudge in the fridge in an airtight container lined with baking paper.