Cream Egg Fudge
Ingredients:
600g milk chocolate
397g (1 tin) of condensed milk
2 packets of mini Cream Eggs (or one packet and 2 large Cream Eggs chopped)
Method:
Line a 8x8 inch tin with parchment paper. Cut the mini Cream Eggs in half. Scatter a third of the halved Cream Eggs on the bottom of the tin, cut side down.
Melt the milk chocolate and the condensed milk in a bain marie (a bowl resting over a pan of boiling water - ensuring that the bowl does not touch the water). Keep mixing mixing until fully combined and the fudge starts coming away from the edges. Add another third of the Cream Eggs.
Pour the fudge into the lined tin and smooth out. Decorate with the remaining Cream Eggs (open side up), pressing them in but not moving them too much (as they may melt).
Leave in the fridge until fully set - at least 3 hours, and then cut into squares.