Easter Fudge with Pastel Candies (Print Version)
Creamy chocolate dessert 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
# Preparation Steps:
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 Advice:
01 -
- This fudge comes together in under 30 minutes but tastes like you spent all day making it
- The combination of creamy white chocolate and crunchy candy eggs creates the most satisfying texture contrast
- It makes 24 generous pieces, perfect for sharing or gifting in Easter baskets
02 -
- Low and slow heat prevents the white chocolate from seizing and turning grainy
- Letting the fudge cool for 2 minutes before adding candies prevents them from melting completely into the mixture
- This fudge needs to stay refrigerated until serving time or it will soften too much at room temperature
03 -
- Run your knife under hot water and wipe it dry between cuts for perfectly clean squares
- If your kitchen is particularly warm, freeze the fudge for 15 minutes before cutting for the neatest edges