Prepare Your Tin: Lightly grease a 20cm (8-inch) square baking tin and line it with baking parchment, leaving some overhang on the sides to act as handles. This will make it much easier to lift the fudge out later.

Crush the Mini Eggs: Place the 180g of Mini Eggs into a sturdy plastic bag. Seal it, then gently bash them with a rolling pin until they are broken into a mix of small and large pieces. You don't want to pulverise them into dust! Set aside.

Melt the Ingredients: In a large, heavy-bottomed saucepan, combine the chopped white chocolate, the entire tin of condensed milk, and the cubed butter. Place the pan over a very low heat on the hob.

Stir Continuously: Stir the mixture constantly with a silicone spatula for 5-7 minutes. It's important to keep the heat low and to keep stirring to prevent the chocolate from catching on the bottom of the pan or seizing. The mixture is ready when all the chocolate has melted and it's completely smooth and glossy. What works best for me is to scrape the bottom and sides of the pan as I stir.

Add Flavourings: Remove the pan from the heat. Immediately stir in the vanilla extract and the pinch of salt. If you're using food colouring, add a few drops now and stir gently to create a subtle marbled effect, or mix it in completely for a uniform pastel colour.

Fold in the Eggs: Add the crushed Mini Eggs to the saucepan and quickly fold them through the fudge mixture until they are evenly distributed. Work swiftly, as the fudge will start to thicken as it cools.

Pour and Decorate: Pour the fudge mixture into your prepared tin and use your spatula to spread it into an even layer. Press the extra, whole or halved Mini Eggs onto the surface for decoration.

Chill to Set: Place the tin in the refrigerator and let the fudge chill for at least 2-3 hours, or until it is completely firm to the touch. Overnight is even better if you have the time.

Cut and Serve: Once firm, use the parchment paper handles to lift the entire block of fudge out of the tin. Place it on a cutting board. For clean cuts, use a long, sharp knife, wiping it clean with a hot, damp cloth between each slice. Cut into 36 small squares.