Author: Cheryl Kirkness of www.MomsAndMunchkins.ca
To crush the Mini Eggs, place the eggs in a sealable food storage bag and crush with a rolling pin. For the 3 cups of crushed Mini Eggs, you'll want to measure this out AFTER you crush them (you'll want a full 3 cups after they've been crushed).
Ingredients
3 cups granulated sugar
1 can (12 ounces) evaporated milk
¼ cup (half a stick) unsalted butter
½ teaspoon salt
4 cups mini marshmallows
4 cups semi-sweet chocolate chips
2 teaspoons vanilla extract
3 cups crushed Mini Eggs
Instructions
Line a 9"x9" baking pan with parchment paper.
In a large saucepan, combine sugar, evaporated milk, butter and salt. Bring to a boil over medium heat, stirring constantly so it doesn't burn.
Continue to stir constantly while boiling for 4 minutes.
Remove from heat then immediately pour in marshmallows, chocolate and vanilla. Stir until both chocolate and marshmallows are completely melted.
Stir in 2 cups of crushed Mini Eggs.
Pour into prepared baking pan.
Press remaining 1 cup of crushed Mini Eggs into top of fudge.
Refrigerate for 2 hours or until firm.
Cut into small squares.
Store covered in refrigerator.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/mini-eggs-fudge/