Orange Egg Fudge In Slow Cooker

Orange Egg Fudge In Slow Cooker. Put in the crock a bunch of speckled candy eggs and 2 other things and you will have a treat that is so good your grandkids will be asking to eat it again!

Servings: 24

Ingredients

2 cups confectionery specification candies in pastel specks (approximately 10-12 ounces)
3 cups excellent white chocolate chips (approximately 18 ounces)
1 can (14 ounces) sweetened condensed milk

Orange Egg Fudge: Instructions

Bitcoat the inside of a small slow cooker (approximately 3-4 quarts) a little with a bit of butter or nonstick spray so that it is easier to clean.
Add the pastel specked candy eggs to the bottom of the slow cooker to create a smooth layer. This is supposed to resemble a bed of coloured eggs at the bottom of the crock.
Sprinkle the speckled eggs with the white chocolate chips, and do not stir them.
Add the sweetened condensed milk on the white chocolate chips and ensure that you cover as much as possible of the chocolate. Do not stir, however, or the eggs are apt to be more damaged, with layers.
Put the lid in the slow cooker and turn it to LOW. Bake 1-1 1/2 hours, and check after 45 minutes. Gently scrape along the sides around the edges with a heatproof spatula every 20-30 minutes after the initial check to stop scalding, but do not stir the eggs vigorously at this stage.
When the white chocolate has melted to a large extent and the mixture appears glossy and thick, switch off the slow cooker. Gently mix using the mixture only to the extent that it forms the melted chocolate and condensed milk into a smooth fudge base leaving some of the speckled eggs intact or in large pieces. Some of them will snap and stir color into the fudge and that is one of the charms.
Prepare the parchment paper by lining an 8×8-inch baking pan which precedes the overhanging of the parchment on either side to form handles by which the parchment can be lifted in the future.
Spoon or pour the hot mixture of fudge carefully into the prepared pan and smooth the fudge into place with a spatula. When you see large piles of candy eggs, you may push them about so that they are scattered all over the pan.
Allow the fudge to cool to room temperature (approximately 30 minutes), put the pan in the refrigerator and allow the fudge to chill at least 2 hours, or until it is completely set and firm.
After chilling, lift the fudge out of the pan using the overhang of the parchment and put the parchment onto a cutting board. Cut into 1- to 1 1/2 inch squares using a sharp knife. Wipe the knife between strokes for clean cuts.
Store the fudge in the refrigerator, between layers with parchment or wax paper, for up to 1 week. Allow it to cool at room temperature 5-10 minutes prior to serving so that it becomes soft.