Easter Fudge (Printable)
Creamy chocolate fudge with pastel candy eggs and sprinkles, ideal for spring celebrations.
# What You 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
# How To Make It:
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.
# Expert Suggestions:
01 -
- It comes together in under 30 minutes but looks like you spent all day on it
- The pastel colors make any Easter table feel instantly festive
- One batch yields enough for sharing with neighbors, teachers, or hiding some for yourself
02 -
- White chocolate burns and becomes clumpy much faster than dark chocolate so patience over low heat is essential
- The fudge needs full refrigeration time to set properly or youll end up with soft sticky squares
- Room temperature fudge cuts much cleaner than cold straight from the fridge
03 -
- A warm knife wiped between cuts makes the cleanest squares and prevents chocolate from smearing
- Let the fudge sit at room temperature for 10 minutes before serving for the creamiest texture