Mini Eggs Fudge
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).
  • 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
  1. Line a 9"x9" baking pan with parchment paper.
  2. 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.
  3. Continue to stir constantly while boiling for 4 minutes.
  4. Remove from heat then immediately pour in marshmallows, chocolate and vanilla. Stir until both chocolate and marshmallows are completely melted.
  5. Stir in 2 cups of crushed Mini Eggs.
  6. Pour into prepared baking pan.
  7. Press remaining 1 cup of crushed Mini Eggs into top of fudge.
  8. Refrigerate for 2 hours or until firm.
  9. Cut into small squares.
  10. Store covered in refrigerator.
Recipe by Moms & Munchkins at