CHOP ROBIN EGGS: Start by coarsely chopping the robin eggs. I recommend adding them to a food processor or blender and pulsing a few times to very coarsely chop them. Alternatively, chop with a sharp knife and sturdy cutting board. Measure and set aside ½ cup of the chopped eggs for topping the fudge.
PREP: Line the pan with parchment paper or foil, leaving an overhang for easy removal. Do not skip this step or you probably won't be able to get the fudge very well. Cut the butter into 1-tablespoon-sized pieces.
COMBINE: In a thick-bottomed, nonstick pot, heat the butter, white chocolate chips, salt, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly, making sure to scrape the sides and bottom. Resist the urge to increase the heat-- your patience will pay off!
ADD FLAVOR: As soon as the mixture is smooth and melted, remove the pot from the heat. Stir in the vanilla extract; mix well. Add in all but the reserved ½ cup of Robin eggs. Gently stir through.
CHILL: Transfer the mixture to the prepared pan. Spray a spatula with nonstick cooking spray and spread the fudge into one even layer with a smooth, even top. Sprinkle the reserved robin eggs on top and gently press them into the fudge. Cover and refrigerate for 4-6 hours or until fudge is firm.
SERVE: Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife. (Run it under hot water, dry, and then make quick cuts.) I recommend cutting the fudge into small pieces -- it's rich!
STORAGE: Robin Egg Fudge is best stored refrigerated in an airtight container and enjoyed cold. If it's left out of the fridge for long, the fudge becomes dry. Leftover fudge will stay good up to two weeks in an airtight container in the fridge, but we like it best within three days.
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Notes
Note 1: Pan size: For thicker fudge, use an 8x8-inch pan; photos in the post show the thickness of the fudge using a 9x9-inch pan.Note 2: Chocolate: High-quality chocolate chips makes all the difference in the flavor of this fudge. My favorite brands are Ghirardelli® and Guittard® (not sponsored).