Easter Fudge with Pastel Candies

The kitchen smelled like vanilla and anticipation the first time I made this fudge, my daughters hovering around the counter with wide eyes and sticky fingers. I'd seen similar versions in holiday magazines, but nothing quite captured the cheerful explosion of spring colors like those pastel candy eggs scattered across white chocolate creaminess. We made it an annual tradition after that first batch disappeared faster than I could cut squares, with each bite reminding me of egg hunts and family gatherings around the dining table.

Last spring, my neighbor asked me to bring something festive to their Easter brunch, and I arrived with a container of this fudge tucked under my arm like a secret weapon. Within ten minutes, someone had accidentally knocked it onto the carpet while reaching for coffee, and I watched in slow motion as pastel candies scattered everywhere like tiny, edible jewels. We still laugh about it now, especially since three people immediately got on their hands and knees to rescue the fudge squares, proving that good sweets are worth saving from any disaster.

Ingredients

• White chocolate chips: The creamy backbone of this fudge, and I've learned that spending a little extra on quality chips makes a noticeable difference in how smoothly they melt
• Sweetened condensed milk: This creates that perfectly fudgy texture without requiring a candy thermometer or any complicated techniques
• Unsalted butter: Just enough to add richness and help the white chocolate melt into silkiness
• Pure vanilla extract: Don't skip this—vanilla cuts through the sweetness and adds that classic bakery flavor
• Pastel candy-coated chocolate eggs: The star of the show, and I like to chop them roughly so every bite gets some crunch
• Pastel sprinkles: Purely for the joy factor, but they also add this delightful little crunch on top

Instructions

Prep your pan:

Line an 8-inch square baking pan with parchment paper, letting the paper hang over two opposite sides so you can lift the whole fudge block out later like a professional pastry chef.

Melt the base:

Combine the white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat, stirring constantly until everything melts together into this glossy, smooth wonder—about 5 to 6 minutes.

Add flavor and candy:

Remove from heat, stir in the vanilla extract, let it cool for 2 minutes, then gently fold in half of those chopped candy eggs so they're dotted throughout like hidden treasures.

Shape and decorate:

Pour the mixture into your prepared pan, smooth the top, then scatter the remaining candy eggs and sprinkles across the surface, pressing them in gently so they stick but don't sink.

Set and serve:

Refrigerate for at least 2 hours until firm, then use those parchment overhangs to lift it out before cutting into 24 perfect squares.

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My mother-in-law, who never cooks anything more complicated than toast, asked for this recipe after trying it at our house last Easter. Now she makes it for every spring occasion and claims she invented it, which I find absolutely charming and let her believe because that's what family does.

Making It Your Own

While the classic pastel eggs are perfect for Easter, I've started experimenting with different candy combinations throughout the year. Crushed peppermint candies make it Christmas-ready, chopped pretzels and salted caramel chips turn it into this incredible salty-sweet situation, and even peanut butter cups work beautifully. The white chocolate base is surprisingly versatile, so don't be afraid to play around with whatever seasonal candies catch your eye at the store.

Storage Secrets

This fudge keeps beautifully in the refrigerator for up to a week, though I've never personally seen it last that long in any household I've brought it to. Layer pieces between wax paper in an airtight container so they don't stick together, and let them come to room temperature for about 10 minutes before serving. The texture transforms from firm and cold to this perfectly soft, creamy consistency that just melts on your tongue.

Troubleshooting Tips

If your fudge turns out grainy instead of smooth, it's usually because the heat was too high or the chocolate seized—next time, keep that flame low and be patient. Sometimes the condensed milk and white chocolate need a full minute of stirring to come together completely, so trust the process even when it looks separated at first. And if you accidentally add the candies too soon and they melt into streaks, don't worry—it'll still taste delicious, just swirl everything together for a marbled effect.

• Work quickly when pouring the fudge into the pan since it starts setting up fast once it cools slightly
• Run your knife under hot water and wipe it dry between cuts for the cleanest, prettiest squares
• If you're making this for a gift, cut it into smaller pieces so people don't feel guilty indulging

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Whether you're tucking pieces into Easter baskets or setting them out on a dessert table, this fudge has this magical way of making any spring celebration feel a little more special and a lot more sweet.

Recipe Questions & Answers

→ Can I use different types of chocolate for this fudge?

Yes, you can substitute white chocolate with milk or dark chocolate chips for a richer flavor profile. Just be aware that this will change the color and taste of the final product.

→ How long does the fudge need to chill?

The fudge requires at least 2 hours of refrigeration time to become firm enough to cut. For best results, allow it to chill overnight.

→ What if I can't find pastel candy eggs?

You can use any pastel-colored candies or sprinkles as alternatives. Pastel M&Ms, jelly beans, or colored sugar sprinkles would all work well in this recipe.

→ How should I store the fudge?

Store the fudge in an airtight container in the refrigerator for up to 1 week. It's best served chilled but can be brought to room temperature for a few minutes before serving.

→ Can this be made nut-free?

Yes, simply ensure that your candy selections don't contain traces of nuts. Always check candy packaging for allergen information to make it safe for those with nut allergies.