Easter Fudge with Pastel Candies (Printable View)
Creamy fudge with pastel candy eggs and sprinkles for spring celebrations.
# 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 Steps:
01 - Line an 8-inch square baking pan with parchment paper, allowing overhang on two opposite sides for easy removal later.
02 - Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir continuously until completely melted and smooth, approximately 5-6 minutes.
03 - Remove from heat source and stir in vanilla extract. Let mixture cool for 2 minutes to prevent candy from melting when added.
04 - Fold half of the chopped candy eggs into the fudge mixture until evenly distributed.
05 - Pour fudge mixture into the prepared pan. Use a spatula to spread evenly and create a smooth surface.
06 - Sprinkle remaining candy eggs and pastel sprinkles over the top. Press gently into the surface to adhere.
07 - Refrigerate for minimum 2 hours or until completely firm and set throughout.
08 - Lift fudge from pan using parchment paper overhang. Cut into 24 equal squares and serve.
# Expert Advice:
01 -
- It comes together in under 30 minutes of active time but tastes like you spent all day crafting something special
- The contrast of smooth white chocolate against crunchy candy coating creates this incredible texture that keeps people reaching for just one more piece
02 -
- Low and slow is your friend here—high heat will seize the white chocolate and turn your smooth fudge into a grainy disappointment
- Letting the mixture cool for just 2 minutes before folding in the candies prevents them from melting completely and losing their pretty colors
03 -
- Chop your candy eggs into different sizes—some nearly crushed, some in bigger chunks—for more interesting texture in every bite
- The parchment paper overhang is absolutely worth the effort, making removal and cutting so much easier