Description
A festive and easy-to-make Easter Candy Fudge featuring creamy white chocolate and sweetened condensed milk, studded with colorful assorted Easter candies and decorated with pastel sprinkles. Perfect for spring celebrations and a delightful no-bake treat.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- pinch of salt
Add-ins and Decoration
- 1½ cups assorted Easter candies (such as mini eggs, jelly beans, chopped chocolate eggs, or pastel M&Ms)
- pastel sprinkles for decoration (optional)
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the fudge.
- Melt chocolate and condensed milk: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and a pinch of salt. Stir constantly until the mixture is completely smooth and melted, ensuring no lumps remain.
- Add vanilla and candies: Remove the saucepan from heat and stir in the vanilla extract. Gently fold in 1 cup of the assorted Easter candies to distribute them evenly throughout the fudge mixture.
- Pour and decorate: Pour the fudge mixture into the prepared pan and spread it out evenly with a spatula. Press the remaining ½ cup of Easter candies into the top to create a decorative and colorful surface. Optionally, sprinkle pastel sprinkles on top for added festive decoration.
- Chill to set: Refrigerate the fudge for at least 2 hours or until it is fully set and firm to the touch.
- Cut and serve: Once firm, use the parchment paper overhang to lift the fudge out of the pan. Cut into approximately 25 squares and serve chilled.
Notes
- Use any combination of Easter candy you prefer for a customized flavor and appearance.
- For a more colorful look, add food coloring to the fudge mixture or swirl pastel candy melts on top before chilling.
- Store leftover fudge in an airtight container in the refrigerator for up to one week to maintain freshness.
