This fudge is made in the same way as my other fudge recipes, but decorated with mini eggs for an Easter theme.
Fudge can be a little tricky to make sometimes, however if you follow the instructions carefully, heat to the correct temperature and use thermometer it will be fine. There is always the issue of how long to beat the fudge for to achieve ‘graining’, if you are unsure of this you can add a tablespoon of sifted icing sugar to encourage ‘graining’ and to ensure a fudge that sets.
When you add your chosen mini eggs to top the fudge, the fudge will still be very hot so do be careful not to burn your fingers, once the mini eggs are in place don’t touch them as they will soften with the heat of the fudge. However as the fudge cools and sets so will your decorative min eggs.
You will need:
- Your largest saucepan.
- A cooking thermometer. I use both the thermometers that clip onto the side of the sauce pan and a thermometer spatula, both are good and it’s up to you which you prefer.
- 445g Granulated Sugar
- 300ml Water
- 140g Tube of Liquid Glucose
- 140g Butter
- 397g Can of Condensed Milk
- 55g Dark Chocolate
- 1 tbsp sieved icing sugar (optional)
- 1 – 2 packs of mini eggs ( I have used Cadbury Dairy Milk Mini Eggs and Galaxy Caramel Mini Eggs.
- Line a 20cm x20cm square tin with greased greaseproof paper and put to one side.
- unwrap your mini eggs and put to one side until you are ready for them
- Heat the water and the sugar gently to dissolve the sugar.
- Add the glucose and stir VERY slightly to blend, then put the spatula down.
- Turn up the heat and boil until the syrup is 116C/240F. DO NOT STIR during this part of the heating process. A clip on thermometer it useful here to keep an eye on the temperature.
- Meanwhile gently warm the condensed milk and butter until the butter has melted (don’t over heat the milk and butter or it will burn!), keep this warm until the correct temperature of the water and sugars has been reached.
- Turn down the heat of the water and sugar syrup and add the milk and butter to it.
- The mixture will expand, this is why you need your largest sauce pan – one that is bigger than you think you are going to need.
- Turn the heat up whilst stirring gently constantly. If you do not stir constantly then the fudge will burn on the bottom of the pan and spoil. This is where a thermometer spatula can be good.
- The fudge mixture should now start to turn a golden brown.
- Continue to heat and stir gently until the temperature is back up to 116C/240F the soft ball stage.
- Remove from the heat and add the chocolate, the heat of the fudge will melt the chocolate.
- Beat until graining occurs. By beating I have found you do not need to wear yourself out, you do need to keep the fudge moving while it cools. Knowing how long to ‘beat’ for is a fine art – not long enough and you will get caramel/toffee and too long and you get hard crumbly fudge. You will need to stir until the fudge mixture thickens , looses it’s gloss and looks cloudy. If you are not very confident about how long to ‘beat’ for, add a table spoon of sieved icing sugar – this will encourage the fudge to ‘grain’ resulting in perfect fudge, adding icing sugar is not a substitute for beating, beating still needs to be done!!
- Pour into your prepared tin, the fudge is still really hot so take care.
- Arrange the mini eggs on the fudge so you can easily cut into squares once cool.
- Leave to cool completely and cut into squares and eat.
- This will keep in the fridge for about 3 days if it’s not eaten before then
Cadbury Dariy Milk Mini Egg Fudge
Galaxy Caramel Mini Egg Fudge