Easter Egg Slow Cooker Fudge
Super simple slow cooker fudge recipe using left over easter eggs.
Equipment
- Slow Cooker/ Crockpot
Ingredients
- 230 g Chocolate I used a broken up Easter egg
- 1 tsp Vanilla essence
- 260 g Condensed milk
- 35 g Icing sugar
- Sugar coated mini chocolate eggs
Instructions
- Put the chocolate, vanilla essence and condensed milk into a slow cooker.
- Put the slow cooker on a low heat, and leave the lid off. Stir every 15 minutes (I set a timer on my phone as a reminder).
- When the chocolate has all melted (about 30 minutes), add the icing sugar and stir in well.
- Continue to stir the mixture every 15 minutes for further 2 hours.
- When it is done you need to give it a really good stir (about 5 minutes, and it makes your arm ache!). The finished fudge should be nice and thick and have an almost grainy texture.
- Pour into a tray lined with grease proof paper, leave it to cool for 10 minutes then add your sugar coated eggs pushing them down into the fudge.
- Pop into the fridge to cool completely. After a couple of hours the fudge is ready to cut into chunks and enjoy!