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This 3-ingredient mini eggs fudge is quick, easy, and can be made in the microwave. The perfect last-minute Easter dessert for chocolate lovers!

Why You’ll Love This Mini Eggs Fudge

If you’re short on time but still want something sweet and impressive for Easter, this is the perfect recipe.

It’s incredibly simple to make, requires just three ingredients, and is ready to chill in minutes. You can make it on the stove or in the microwave.

Plus, it’s smooth, creamy, and packed with crunchy mini eggs throughout for the perfect texture contrast.

What Makes This Recipe Special?

This fudge is one of the easiest Easter recipes you’ll ever make.

It only takes a few minutes of prep, and it sets in the fridge with no baking needed.

The white chocolate base pairs perfectly with the crisp mini eggs, giving every bite that classic Easter flavour.

It also looks beautiful sliced into squares, making it a great homemade gift or centrepiece on your dessert table.

Equipment You’ll Need

To make this mini eggs fudge, you’ll need:

Medium-large microwave-safe bowl or medium saucepan
Mixing spoon or rubber spatula
8×8” or 9×9” square tin
Non-stick baking paper

Why This Recipe Works So Well

Only 3 Ingredients: Nothing fancy—just chocolate, condensed milk, and mini eggs.
Great Texture: Smooth and creamy with a crunchy mini egg bite.
Perfect for Gifting: Looks lovely, tastes delicious, and easy to wrap up for Easter.

Ingredients for Mini Eggs Fudge

1 tin (397g) condensed milk (14 oz sweetened condensed milk)
500g white chocolate (17.5 oz)
200g mini eggs, roughly chopped (1¼ cups) + extra mini eggs for the top (optional)

Tin size: 8×8” (20x20cm) or 9×9” (23x23cm) lined with non-stick baking paper.

How to Make 3-Ingredient Mini Eggs Fudge

Step 1: Prepare Your Tin

Line your tin with non-stick baking paper, leaving some overhang to lift the fudge out easily later.

Step 2: Melt the Chocolate and Condensed Milk

Place the white chocolate and condensed milk into a microwave-safe bowl or in a medium saucepan.

Microwave in 1-minute bursts at 600W, stirring well after each interval until smooth and fully melted.

Alternatively, melt in a saucepan on the stove on a low-medium heat, stirring constantly until melted, smooth and thick.

Step 3: Fold in the Mini Eggs

Remove from the heat/microwave and allow the mixture to cool for 1–2 minutes.

Gently fold in the chopped mini eggs. Don’t overmix, or the colour may bleed into the fudge.

Step 4: Pour and Decorate

Pour the mixture into the prepared tin and smooth out to the edges.

Top with additional mini eggs and press them lightly into the surface.

Step 5: Chill Until Set

Place in the fridge for at least 2 hours, or until the fudge is firm and fully set.

Once set, lift out of the tin and cut into small squares with a sharp knife.

Tips for the Best Mini Eggs Fudge

Don’t overheat the white chocolate—it can seize easily, so be patient with the microwave.
If using the stove, stir constantly to stop the fudge from burning.
Cool slightly before adding mini eggs to prevent them from melting.
Line the tin well for easier removal and neat slices.
For clean cuts, wipe your knife between slices and use a sharp blade.

Serving Suggestions

Serve on your Easter dessert table
Add to Easter goodie bags or gift boxes
Pair with a cup of coffee or tea for a sweet afternoon bite

Storage Tips

Store in an airtight container in the fridge for up to 1 week
You can freeze the fudge for up to 2 months—just defrost in the fridge before serving

Watch My Step-by-Step Video

Want to see how it’s done?
Watch the full video tutorial on the Fitwaffle Kitchen YouTube channel: @fitwafflekitchen

Follow me for more quick and delicious recipes:

Instagram: @fitwafflekitchen and @fitwaffle
TikTok: @fitwaffle
Pinterest: fitwaffle

More Fudge Recipes to Try

If you loved this Mini Eggs Fudge, here are two more recipes from FitwaffleKitchen.com you’ll want to try next:

3-Ingredient Oreo Fudge – A creamy white chocolate fudge with crushed Oreo pieces.
4-Ingredient Biscoff Fudge – Sweet, smooth, and packed with speculoos flavour.

3-Ingredient Mini Eggs Fudge

This 3-ingredient mini eggs fudge is quick, easy, and can be made in the microwave. The perfect last-minute Easter dessert for chocolate lovers!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American, British

Keyword: 3-ingredients, chocolate, fudge, Mini Eggs

Prep Time: 15

Chill Time: 2

Total Time: 2 15

Servings: 1-inch sqaures

Ingredients

1 tin 397g condensed milk (14 oz sweetened condensed milk)
500 g white chocolate 17.5 oz
200 g mini eggs roughly chopped (1¼ cups) + extra mini eggs for the top (optional)

Instructions

Step 1: Prepare Your Tin

Line your tin with non-stick baking paper, leaving some overhang to lift the fudge out easily later.

Step 2: Melt the Chocolate and Condensed Milk

Place the white chocolate and condensed milk into a microwave-safe bowl or in a medium saucepan.
Microwave in 1-minute bursts at 600W, stirring well after each interval until smooth and fully melted.
Alternatively, melt in a saucepan on the stove on a low-medium heat, stirring constantly until melted, smooth and thick.

Step 3: Fold in the Mini Eggs

Remove from the heat/microwave and allow the mixture to cool for 1–2 minutes.
Gently fold in the chopped mini eggs. Don’t overmix, or the colour may bleed into the fudge.

Step 4: Pour and Decorate

Pour the mixture into the prepared tin and smooth out to the edges.
Top with additional mini eggs and press them lightly into the surface.

Step 5: Chill Until Set

Place in the fridge for at least 2 hours, or until the fudge is firm and fully set.
Once set, lift out of the tin and cut into small squares with a sharp knife.