- 2 cups pastel speckled candy eggs (Cadbury Mini Eggs or similar; ~10–12 oz)
→ Critical: Must be chocolate-centered with candy shell (not solid chocolate) - 3 cups high-quality white chocolate chips (Guittard or Ghirardelli; avoid "coating" chips)
- 1 (14 oz) can sweetened condensed milk
(Equipment: 3–4 quart slow cooker, 8x8" pan, parchment paper)
Step-by-Step Instructions
- Prep with care
Lightly grease slow cooker interior with butter (prevents sticking at edges). Line 8x8" pan with parchment, leaving overhang on two sides. - Layer thoughtfully
→ Bottom: Candy eggs in single layer (they’ll nestle together).
→ Middle: White chocolate chips evenly scattered over eggs.
→ Top: Pour condensed milk slowly over chips—do not stir. Let layers settle naturally. - Melt with patience
Cover. Cook on LOW 60–90 minutes:
→ Check at 45 mins: Edges should look glossy.
→ Every 20 mins: Gently run spatula only around edges (prevents scorching; avoids crushing eggs).
→ Stop when: Chocolate is 90% melted, mixture shimmers, eggs look softened but intact. - Fold with reverence
Turn off slow cooker. Gently fold 3–4 times with spatula—just until swirled. Preserve whole eggs and colorful cracks. Do not overmix. - Set with grace
Pour into prepared pan. Nudge stray eggs into place. Cool 30 mins at room temperature. Refrigerate 2+ hours until firm. - Slice & savor
Lift slab using parchment handles. Cut with sharp, warm knife (dip blade in hot water; wipe dry between cuts).
Pro Tips from the Candy Kitchen
✅ Egg integrity secret: Place eggs under chocolate chips—they steam gently instead of direct heat exposure.
✅ No-scrape victory: Greasing slow cooker + parchment lining = flawless release.
✅ Clean cuts: Chill fudge 10 extra minutes before slicing; warm knife is non-negotiable.
✅ Make ahead: Fudge tastes best day 2 (flavors marry). Store layered with parchment.
✅ Kid helper role: Let little hands arrange eggs in slow cooker or press parchment into pan.
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