An easy and pretty fudge made with only 3 ingredients! Malted milk Robin Eggs are the star of this chocolaty fudge!
I’m really late posting this particular recipe, but there’s a very valid reason. Even though this fast and simple 3 Ingredient Robin Egg Fudge can be made and served any time you want, I purposely didn’t post this recipe until Easter was right on top of us.
Sometimes, there’s recipes that call out to me in the middle of the night. It’s true! They say things in a Harry Potter whisper-like fashion, which goes something like this: “Byron, hit publish now!” I’ve heard of giving life to your cooking, but come on, this is completely unnecessary!
Luckily, I was able to banish the voice of Lord Voldemort, or he who’s name shall not be spoken, from my sleepy head, and waited to publish this particular recipe until the time was right. So, let me explain my reasoning to you.
When Easter Monday rolls around, and your kids have all of that leftover chocolate from another successful egg hunt, you can use up those chocolate eggs to make fudge! This particular recipe uses only the Whoppers Robin Eggs, but you can use other chocolate eggs in my Cadbury Creme and Mini Egg Fudge.
I thought these would make a perfect Easter treat, because these candy-coated Robin Eggs are the epitome of Easter colours, but you can absolutely achieve the same taste and effect with regular chocolate malted milk candy.
Crushing Easter Robin Eggs is not a task that should be completed with a food processor or the good old trusty resealable bag and a rolling pin method. It’s too easy to over crush the eggs, which will not give you the chunky egg look you see in the photos.
The best way to crush a malted Robin Egg is to use a pestle and mortar. Now, if you don’t have one of those, you can use my trusted wooden spoon method. Yes, it’s all mine! Here’s how you do it. Hold one Robin Egg lengthwise between your index finger and thumb. Using the edge of the wooden spoon, firmly tap the egg and it will crack into two or even three pieces.
This is perfect! Again, you don’t want the eggs to be broken into pieces that are too small. The vibrant blue, pink, and yellow colours will become too subdued and barely visible. In addition, you’ll lose that chunky malted milk texture. Over crushing will not change the taste, and you can over crush if you want, but the look of your fudge will be less vibrant.
I’ve never been much of a fudge fan, because I tend to favour salty snacks over sweet, but these were fine even by my standards. Now, I must admit, most of this was eaten by John.e and McKenna, but I did indulge twice. A little sweet now and then won’t hurt, right?
If you are the type who loves sugary treats with a crunch factor, then this fudge is perfect for you! Not to mention how easy this is to make and how much fun kids will have helping you! I love having my daughter in the kitchen with me, but I never really get to do it that often. Even though she has an interest in food preparation, she’s at that stage where music and reading is more important, and really, who can argue with that!? A teen that likes to read? Such a blessing!
Oh well, at least I can coax her out of her room with fudge. I win!
In a hurry? Save this recipe to your Pinterest board for later! Click HERE!
3 Ingredient Robin Egg Fudge
- 3 cups Easter Robin Eggs, slightly crushed
- 2 cups milk chocolate wafers, or chocolate chips
- 14 ounces sweetened condensed milk
- Begin by preparing a 9 x 9 inch baking pan – line the pan with parchment paper. Pour one cup of the crushed eggs into the bottom of the pan. Evenly distribute the eggs and set the pan aside.
- In a double boiler, melt the milk chocolate and the condensed milk together until well incorporated and silky smooth.
- Remove from heat and pour in one cup of the crushed Robin Eggs. With a spoon, stir the eggs into the chocolate mixture.
- Working quickly, pour the mixture into the prepared baking pan and use a spoon or spatula to push the fudge into place – get into the corners and flatten as much as possible.
- While the fudge is still hot, press the remaining Robin Eggs into the top of the fudge.
- Refrigerate for 4-6 hours. Remove from fridge and allow to sit a room temperature for 15 minutes before cutting.
Are you making this recipe? Show me your version! Tag me on Instagram or Facebook! @lordbyronskitchen | #lordbyronskitchen