A super fun Easter treat to whip up this Easter season that kids of all ages will enjoy!
300g candy coated mini Easter eggs
2 cups caster sugar (450g)
395g sweetened condensed milk
150ml Meadow Fresh Original Milk
115g butter, cubed
1 Tbsp golden syrup
1 tsp vanilla extract
Grease and line a 20cm square cake tin. Bash the mini eggs with a rolling pin to roughly break up (this makes the fudge easier to cut than using whole eggs).
Place sugar, condensed milk, milk, butter and golden syrup in a large heavy-based saucepan on medium heat. Cook, stirring, until mixture is melted and smooth.
Bring to a gentle boil and cook for 10-15 minutes, stirring frequently, until mixture reaches the soft ball stage (120ºC if using a candy thermometer).
Remove from heat and stir in vanilla extract. Allow to cool for a few minutes before beating with an electric whisk, until mixture is thick and no longer glossy (about 5 minutes).
Stir in two thirds of the mini eggs, then pour fudge into prepared tin. Smooth out the surface. Top with remaining mini eggs and sprinkles, if using. Refrigerate for 3-4 hours before slicing into squares.