Robin Egg Fudge
A delicious and simple two-ingredient fudge recipe that is loaded with partially crushed Robin Eggs inside and out. This easy fudge recipe is simply delicious!
Servings: 25 Servings
Calories: 240kcal
Equipment
- Medium saucepan
- Heat-safe bowl
- Spoon
- Small ziplock bag
- Rolling pin or meat tenderizer
- 8×8 inch baking pan,
Ingredients
- 15 oz white chocolate or almond bark chopped
- 14 oz sweetened condensed milk
- 2 cups Robin Eggs coarsely crushed and divided
Instructions
- Line your baking pan with parchment paper, folding it up the sides.
- Melt your chocolate with whatever method you prefer. We used the double boiler method for this recipe.
- While the chocolate is melting, add the Robin Eggs to a ziplock bag and crush the candy slightly with a rolling pin or meat tenderizer. Reserve about ½ cup of crushed candy.
- Once the chocolate is melted, add the sweetened condensed milk and stir, then stir in the crushed candy.
- Pour the mixture into your baking pan, then sprinkle the reserved ½ cup of crushed candy over the top, and gently pat down. Refrigerate for 3 hours.
- Pull the sides of the parchment paper to lift the fudge out of the pan, then cut into 5 rows, then 5 rows again, to make 25 pieces of fudge.
Nutrition
Calories: 240kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 50mg | Potassium: 108mg | Fiber: 0.03g | Sugar: 29g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 0.2mg