Easter Fudge with Pastel Candies (Printable Version)
Creamy chocolate treat with pastel candy eggs and sprinkles, ideal for spring celebrations and Easter baskets.
# What You Need:
→ Base
01 - 3 cups white chocolate chips
02 - 1 (14 oz) can sweetened condensed milk
03 - 2 tablespoons unsalted butter
04 - 1 teaspoon 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 Tips:
01 -
- It comes together in under 20 minutes but looks like you spent hours planning something special
- The creamy white chocolate base balances the crunch of candy-coated eggs perfectly
- Makes enough to share, but disappears so fast you might want to hide a few pieces for yourself
02 -
- Low and slow is the way to go, high heat will seize the white chocolate and turn your smooth fudge into a grainy mess
- The fudge needs those two hours in the fridge to firm up completely, otherwise cutting clean squares is nearly impossible
03 -
- If your white chocolate starts looking grainy instead of smooth, remove it from heat immediately and whisk in a teaspoon of heavy cream
- The parchment paper overhang is your friend, don't skip it or you'll be wrestling with stuck fudge later