Gluten Free, Dairy Free and Vegan Mini Egg Fudge
Double chocolate and white chocolate melt-in-the-mouth fudge with mini eggs – scrumptious!
This fabulously free from ‘Mini Egg Fudge’ is the perfect sweet treat to be made for Easter!
The mini eggs that I used are the Doisy & Dam ‘Vegan Dark Chocolate Good Eggs’, which are a delicious free from alternative to the classic Cadbury ones. The Doisy & Dam ‘Good Eggs’ are made with 70% dark chocolate and coated with a sweet sugar shell. I managed to get my hands on them in Holland and Barrett.
Ingredients
For the White Chocolate Fudge:
- 185g Vegan Condensed Milk* (I used Nestle Carnation Vegan Condensed Milk Alternative)
- 200g DF White Chocolate
- 40g Icing Sugar
- 75g Mini Eggs** (I used Doisy & Dam Vegan Dark Chocolate Good Eggs)
For the Double Chocolate Fudge:
- 185g Vegan Condensed Milk* (I used Nestle Carnation Vegan Condensed Milk Alternative)
- 125g DF Dark Chocolate
- 125g DF Milk Chocolate
- 40g Icing Sugar
- 75g Mini Eggs (I used Doisy & Dam Vegan Dark Chocolate Good Eggs)
*The ‘Nestle Carnation Vegan Condensed Milk Alternative’ comes in a 370g tin so can be easily split between the two fudge recipes.
**The Doisy & Dam ‘Good Eggs’ come in a 75g bag.
Instructions
For the White Chocolate Fudge:
Grease and line a non-stick deep baking tray.
In a heatproof bowl, break the white chocolate into chunks.
Place the bowl of chocolate over a pan of simmering water. Stir the chocolate continuously until melted.
In a large saucepan, add the vegan condensed milk and melt on a low heat.
Next, add the melted white chocolate to the vegan condensed milk and continue to melt on a low heat. Make sure to stir the mixture constantly.
Add the icing sugar and continue to mix.
Once all the ingredients are combined, take off the heat and allow to cool for a couple of minutes.
Pour the mixture into the pre-prepared baking tray and place whole mini eggs and crushed mini eggs on top of the fudge mixture.
Put the fudge in the fridge and allow it to set overnight.
Once the fudge has set, you can cut the fudge into squares.
For the Double Chocolate Fudge:
Grease and line a non-stick deep baking tray.
In a heatproof bowl, break the dark chocolate and milk chocolate into chunks.
Place the bowl of chocolate over a pan of simmering water. Stir the chocolate continuously until melted.
In a large saucepan, add the vegan condensed milk and melt on a low heat.
Next, add the melted chocolate to the vegan condensed milk and continue to melt on a low heat. Make sure to stir the mixture constantly.
Add the icing sugar and continue to mix.
Once all the ingredients are combined, take off the heat and allow to cool for a couple of minutes.
Pour the mixture into the pre-prepared baking tray and place whole mini eggs and crushed mini eggs on top of the fudge mixture.
Put the fudge in the fridge and allow it to set overnight.
Once the fudge has set, you can cut the fudge into squares.
I look forward to seeing your creations!
Don’t forget to tag #queenofthedesserts and follow me on my Instagram page @queen.of.the.desserts
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