Save This Easter fudge features a smooth white chocolate base with sweetened condensed milk, creating a rich and creamy texture. The addition of pastel candy-coated chocolate eggs and sprinkles adds festive color and crunch. Easy to prepare, it requires just 15 minutes of active time plus chilling, making it perfect for holiday preparations.
The white chocolate base melts smoothly with butter and vanilla, then combines with chopped candy eggs before setting in the refrigerator. Once firm, it cuts cleanly into 24 pieces, ideal for sharing at Easter gatherings or filling baskets.
The first time I made Easter fudge, my kitchen smelled like vanilla and butter while spring rain tapped against the window. I was trying to recreate something my grandmother used to make during holiday visits, though she never measured anything and called it her white chocolate surprise. My six year old helped press the candy eggs into the top, her fingers sticky with chocolate and absolutely delighted.
Last year I brought this to a family brunch and my aunt insisted I must have ordered it from a bakery. Watching everyone's eyes light up when they bit into that creamy white chocolate studded with crunch was better than any compliment. Now it's the first thing my kids ask to make when the daffodils start blooming.
Ingredients
- White chocolate chips: High quality chips melt more smoothly and give that professional sheen that makes people think you bought it
- Sweetened condensed milk: This creates the silky fudge texture without any complicated candy making thermometers or techniques
- Unsalted butter: Room temperature butter incorporates more evenly into the melted chocolate mixture
- Vanilla extract: Pure vanilla makes all the difference here since it's one of the few flavor notes in white chocolate
- Pastel candy eggs: Chopping these into smaller pieces distributes the crunch throughout instead of just on top
- Pastel sprinkles: These add that Easter parade pop that makes the fudge photograph beautifully
Instructions
- Prepare your pan:
- The parchment paper overhang is your best friend for lifting the fudge out later without breaking or sticking
- Melt the base:
- Keep the heat low and stir constantly, white chocolate can seize and turn grainy if you rush this step or walk away
- Add vanilla and cool:
- This brief resting period keeps the candy eggs from melting completely when you fold them in
- Pour and smooth:
- An offset spatula gives you the most even surface but the back of a spoon works perfectly fine too
- Add the toppings:
- Press gently so the candies stay put but don't sink into the fudge
- Chill until firm:
- Two hours is the minimum but overnight cutting makes cleaner squares
- Cut and serve:
- Run your knife under hot water and wipe dry between cuts for the neatest edges
Save This recipe became our Easter morning tradition while we hunt for baskets and drink coffee in our pajamas. The kids argue over who gets the corner pieces with the most candy on top.
Making Ahead
Ive learned through many rushed holidays that this fudge actually improves after a day in the refrigerator. The flavors settle and the texture becomes perfectly fudgy.
Packaging For Gifts
Cut pieces fit beautifully in clear treat bags tied with pastel ribbon or nestled into decorative Easter tins between wax paper layers. They stay fresh and look professionally done.
Customization Ideas
Sometimes we swap the candy eggs for chopped pastel sandwich cookies or press robin egg candies on top for extra crunch. The white chocolate base is incredibly forgiving.
- Try adding a drop of almond extract instead of vanilla for an entirely different flavor profile
- A teaspoon of coconut oil makes the fudge slightly softer if you prefer that texture
- Mini marshmallows folded into half the batch creates an Easter rocky road variation
Save May your Easter be filled with the kind of simple sweet moments that matter most. Happy cooking and happy spring.
Recipe FAQs
- → Can I use different types of chocolate for this fudge?
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Yes, you can substitute white chocolate with milk or dark chocolate chips for a richer flavor profile. Just be aware that this may alter the final color and sweetness level of your fudge.
- → How long does the fudge need to chill?
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The fudge requires at least 2 hours of refrigeration time to become firm enough to cut. For best results, allow it to chill for the full 2 hours before attempting to remove it from the pan.
- → Can I make this fudge nut-free?
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Yes, simply ensure that your candy selections do not contain any nut traces. Always check candy packaging for allergen information to maintain a nut-free version.
- → How should I store the fudge?
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Store the fudge in an airtight container in the refrigerator for up to one week. The cold temperature helps maintain its firm texture and prevents melting.
- → Can I add other mix-ins to the fudge?
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Feel free to customize with your favorite Easter candies or sprinkles. Just be mindful of the total volume to maintain the proper fudge consistency.
