Easter is coming, and whether you celebrate it or not, the best part? Chocolate & Edibles! Join us today as we make Slowcooker Mini Egg Fudge.

One of life’s pleasures in the kitchen is to enjoy the fragrances of all of the yummy things you’re baking and cooking without stressing out.

That’s where the slow-cooker comes into the mixture – literally.

This recipe is fun, chocolate-loaded, and Easter-inspired.

No matter what your religious beliefs are, you can believe in chocolate!

So let’s bake, and get baked shall we?

What Ingredients Will I Need?

You’ll most definitely need a bunch of mini eggs from the store (and extras to enjoy for yourself while baking!)

You’re also going to want to grab:

• condensed milk – one can
• chocolate chips – one large bag of milk chocolate
• cannabis butter
• vanilla extract

Does It Matter What Size Slowcooker I Have?

In this case, yes – you don’t want a very small one because it will take hours for the mixture to blend and melt properly – your best bet is to go with a slow cooker that’s a bit bigger.

Try an 8 or 10-quart size slow cooker if you don’t already have one – or you can just borrow from a friend or neighbour.

Here’s a great one.

I do know that the Instant Pot has a slow cooker feature but I have not used it, so I can’t advise on that!

How Do I Make Cannabutter?

You’ll need some weed butter in today’s Easter recipe, and if you don’t have any in the kitchen, here’s how to do it:

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

4.67 from 33 votes

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

Easter Egg Slow Cooker Fudge – The Recipe

Chocolate Fudge packed with mini eggs and cannabutter for the best Easter-inspired edible you've had!

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Prep Time: 2 hours hours

Course: Dessert

Keyword: (Cannabutter), cannabis chocolate, easter

Servings: 0 people

Author: Steph Van De Ven

Cost: 15-20

Equipment

• Slow Cooker
• 8×8 inch pan
• Parchment Paper
• Wooden spoon or spatula
• Sharp knife
• Cutting Board
• Rolling Pin
• large Ziploc Bag

Ingredients

• 328 g Cardbury Mini Eggs
• 1 can Condensed Milk
• 2 cups Chocolate Chips
• 1 tsp Vanilla Extract
• 2 tbsp Cannabis Butter unsalted

Instructions

• Pour the condensed milk and vanilla extract into the slow cooker.
• Add in the chocolate chips and Cannabutter.Put the slow cooker on low and stir.
• Set a timer for 10 minutes and stir when it goes off.
• Repeat the setting of the timer and stirring for 2 hours until the fudge is smooth and melted together nicely.
• Place half the mini eggs into a bag and crush with a rolling pin.
• Line an 8×8 baking tin with parchment paper, and sprinkle the crushed mini-eggs over the bottom.
• Add in a few whole mini-eggs. Pour in the fudge and mix in the crushed and whole mini-eggs in the baking pan.
• Sprinkle the top with the remaining whole mini-eggs and then push in.Place in the fridge and set for a few hours.Cut the fudge into cubes.

  Enjoy!

Tried this recipe?Mention @cannadish or tag #cannadish!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

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As always, happy canna-cooking and enjoy baking to get baked!