With just three ingredients, all easy to find, you can make this Easter Egg Toffee treat. We are having a family brunch and small blocks of these will dot the table to be eaten whenever someone feels like they need something sweet.
Head straight on to the Recipe For ♥ Easter Egg Toffee ♥
I have been going for regular massages for over 30 years now. Over the years I have learnt that the treatment I get has a lot to do with me. If I am going to someone new I tell them that I have an extremely high pain threshold. And because of that, I need a deep massage to feel I am getting the treatment I need. I will give feedback during the first appointment if something hurts or is uncomfortable. But usually I let the massage ‘play out’ so to say to gauge what the therapist does. I recently went to someone who was completing her training. After the massage she asked for feedback and I was 100 percent open with her. She took everything I said on-board, and I could feel the changes at my next appointment. I know that I will go back to her on a regular basis.
Today’s inspirational recipe from Lavender and Lime ♥ Easter Egg Toffee ♥ #LavenderAndLime Share on X
Not only because she listened, but because she is really good. After my appointment she asked for advice. A client had not given any feedback during the treatment but afterwards complained about several things. She honoured her client’s confidentiality by not telling me her name. But she felt deflated and her confidence was knocked. In my opinion if something is worth complaining about, it needs to be done in the moment. She did both herself and the therapist a disservice by not speaking out when something was not comfortable. Or when the treatment was not meeting her expectations and needs. But, as the client had booked another appointment I feel her complaints could not have been totally genuine. I suggested that she ask her client to please tell her during the treatment if she can change something. What advice would you have given?
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Easter Egg Toffee
Ingredients
- 250 g dark chocolate, broken up
- 200 g condensed milk
- 90 g small speckled eggs, divided
Method
- Place the chocolate and condensed milk into a saucepan and place over a medium temperature
- Heat until the chocolate melts, stirring occasionally with a spatula
- When the chocolate has melted increase the temperature and stir continuously until thick then remove from the heat
- Take 70 grams of the eggs and lightly crush them using a rolling pin
- Add these to the toffee and stir in, then pour the toffee into a small dish that has been lined with cling film
- Flatten the top as best as you can and then gently press the remaining whole eggs into the fudge so that they are poking out of the top
- Place into the fridge for at least 4 hours to set before turning out and cutting into blocks
View the previous posts on April 4:
- 2022: Lobster Roll Sauce
- 2021: Serpentine
- 2018: March 2018 Showcasing In My Kitchen
- 2016: Watermelon And Tequila Sorbet
- 2013: Beer Bread
- 2012: Apple Flan
- 2011: Peach Tarte Tatin
What a wonderful – easy and festive – dessert! I love that you’ve used dark chocolate. Many similar American recipes call for semi-sweet or even milk chocolate, and I don’t get this because condensed milk is already super sweet and needs to be balanced out.
I also don’t like semi-sweet chocolate 🙂
Oh my god that’s easter egg fudge!!!!! Keep that away from me!
It is very tempting 😉
happy easter!
hope yours was good!
Your toffee looks really delicious and I love how easy it is to make
Thank you Judee 🙂