Easter Egg Toffee
Using small easter eggs, this toffee makes for a great treat
Makes enough for: 1 batch 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