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Slow cooker Easter fudge
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5 from 7 votes

Slow Cooker Easter Egg Fudge

A great way to use up mini eggs and Creme eggs!
Course Baking
Cuisine British
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10
Calories 362kcal


  • 330 g chocolate I used half white chocolate and half 72% dark chocolate
  • 300 g condensed milk
  • 60 g Cadbury mini eggs half chopped, half whole
  • 60 g Galaxy golden (caramel) eggs half chopped, half whole
  • 4 mini Cadbury creme eggs chopped in half
  • 75 g icing sugar


  • Melt the chocolate (in pieces) and the condensed milk together in the slow cooker, without the lid on. Stir occasionally. As soon as it is melted together and smooth, take the pot out of the slow cooker. This takes approx 30-40 minutes in my slow cooker.
  • Tip in the icing sugar and beat well until it is fully mixed in.
  • Stir in the chopped eggs (I used half of the mini and golden eggs which I had already cut in half).
  • Pour the mixture into a small, shallow baking tray lined with baking paper. I poured mine into one side of a thin tray. Smooth over the top.
  • Press the remaining eggs plus the halved Creme eggs into the top of the fudge.
  • Place the tray in the fridge overnight to set.
  • Cut into pieces using a sharp knife.


Ideal for Easter gifts or Easter bake sales.


Calories: 362kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 10mg | Sodium: 43mg | Potassium: 207mg | Fiber: 1g | Sugar: 40g | Vitamin A: 80IU | Vitamin C: 0.7mg | Calcium: 93mg | Iron: 1mg