Delightfully Easy Easter Fudge
This creamy, sweet Easter fudge combines white chocolate, sweetened condensed milk, and pastel candy-coated chocolate eggs for a festive and nostalgic spring treat that's quick and easy to make.
Equipment
- Medium saucepan
- 8x8 inch baking pan
- Parchment paper
- Spatula
Ingredients
Main Ingredients
- 12 oz white chocolate chips good-quality brand recommended
- 14 oz sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp salt a pinch
- 1 cup pastel-colored candy-coated chocolate eggs chopped and divided
- 1/2 cup pecans chopped, optional
Instructions
- Step 1: Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Step 2: In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly until mixture is smooth and melted, being careful not to burn.
- Step 3: Remove saucepan from heat and stir in vanilla extract, salt, and half of the chopped candy-coated chocolate eggs.
- Step 4: Fold in chopped pecans if using.
- Step 5: Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
- Step 6: Sprinkle the remaining chopped candy eggs evenly over the top of the fudge.
- Step 7: Refrigerate the fudge for at least 2 hours until firm.
- Step 8: Lift fudge out of the pan using the parchment paper overhang, cut into squares, and serve.
Notes
For quicker chilling, place fudge in the freezer for 30-40 minutes but watch closely to avoid it becoming too hard. Substitute semi-sweet or milk chocolate chips for white chocolate to change flavor and color. For nut-free version, omit pecans or use sunflower seeds. Add mini marshmallows, crushed candy canes, or dried fruit for fun variations. Store fudge in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.