Easter Egg Fudge

Method

Grease and line a 20cm square cake tin. Bash the mini eggs with a rolling pin to roughly break up (this makes the fudge easier to cut than using whole eggs).

Place sugar, condensed milk, milk, butter and golden syrup in a large heavy-based saucepan on medium heat. Cook, stirring, until mixture is melted and smooth.

Bring to a gentle boil and cook for 10-15 minutes, stirring frequently, until mixture reaches the soft ball stage (120ºC if using a candy thermometer).

Remove from heat and stir in vanilla extract. Allow to cool for a few minutes before beating with an electric whisk, until mixture is thick and no longer glossy (about 5 minutes).

Stir in two thirds of the mini eggs, then pour fudge into prepared tin. Smooth out the surface. Top with remaining mini eggs and sprinkles, if using. Refrigerate for 3-4 hours before slicing into squares.

TIPS

• If you don’t have a candy thermometer, you can test for the soft ball stage by dropping a little of the fudge mixture into a bowl of cold water. Leave to cool for a few seconds, then see if the fudge can be formed into a soft, malleable ball. If so, it has reached the soft ball stage and can be removed from the heat.
• Store fudge in an airtight container in the fridge. It will keep well for at least a couple of weeks.