Easter Fudge (Print View)
Creamy festive fudge with pastel candies perfect for spring celebrations
# What You'll Need:
→ Base
01 - 3 cups white chocolate chips
02 - 1 (14 oz) can sweetened condensed milk
03 - 2 tbsp unsalted butter
04 - 1 tsp pure vanilla extract
→ Add-ins & Topping
05 - 1 cup pastel candy-coated chocolate eggs, roughly chopped
06 - 1/3 cup pastel sprinkles
# Method:
01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth, about 5–6 minutes.
03 - Remove from heat and stir in vanilla extract. Allow to cool for 2 minutes, then fold in half of the chopped candy eggs.
04 - Pour the mixture into the prepared pan and smooth the top with a spatula.
05 - Sprinkle the remaining candy eggs and pastel sprinkles evenly over the surface, gently pressing them in.
06 - Refrigerate for at least 2 hours, or until firm.
07 - Once set, lift the fudge from the pan using the parchment overhang and cut into 24 squares.
# Insider Tips:
01 -
- The texture is impossibly smooth, almost like velvet on your tongue
- It comes together in under 30 minutes of active work but looks like you spent all day
- The pastel candy pieces make it genuinely joyful to look at
02 -
- Low and slow heat is your friend—rush this and the white chocolate will seize into a grainy mess that can't be saved
- The 2-minute cooling time before adding candy matters, or your eggs will melt into streaks instead of staying as distinct pieces
- This fudge needs to stay refrigerated until serving, or it becomes soft and loses that perfect creamy texture
03 -
- Use room-temperature butter to prevent seizing when melting
- Press toppings gently but firmly so they don't fall off when cutting