Easter Fudge (Printable)
A creamy, festive fudge studded with pastel candies—perfect for spring celebrations and Easter baskets.
# Ingredient List:
→ Base
01 - 3 cups white chocolate chips
02 - 1 (14 oz) can sweetened condensed milk
03 - 2 tablespoons unsalted butter
04 - 1 teaspoon pure vanilla extract
→ Add-ins & Topping
05 - 1 cup pastel candy-coated chocolate eggs, roughly chopped
06 - 1/3 cup pastel sprinkles
# Steps:
01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
02 - Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir constantly until melted and smooth, approximately 5-6 minutes.
03 - Remove from heat and stir in vanilla extract. Let cool for 2 minutes, then fold in half of the chopped candy eggs.
04 - Pour mixture into the prepared pan and smooth the top evenly with a spatula.
05 - Sprinkle remaining candy eggs and pastel sprinkles evenly over surface, gently pressing to adhere.
06 - Refrigerate for at least 2 hours until completely firm and set.
07 - Lift fudge from pan using parchment overhang and cut into 24 equal squares.
# Expert Tips:
01 -
- It comes together in about 20 minutes but looks like you spent hours planning something special
- The creamy white chocolate balances perfectly with the crunchy candy coating texture
02 -
- If your white chocolate looks oily or clumpy while melting, its probably overheated and you should start over with fresh ingredients
- The fudge needs to be completely firm before cutting or youll end up with ragged edges and sticky squares
03 -
- Make sure your candy eggs are roughly the same size when chopped so they distribute evenly
- Work quickly once you add the sprinkles because theyll slide around on the warm surface