Easter Fudge with Pastel Candies (Printable)
A creamy, festive fudge studded with pastel candies—perfect 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 one pan with minimal stirring, no candy thermometer required
- The pastel candy pieces make every slice look like edible spring art
- You can prep it in under 30 minutes and let the refrigerator do the rest
02 -
- Low and slow melting prevents seizing, so resist the urge to crank up the heat even if it seems to be taking forever
- Let the mixture cool for those two minutes before adding candy, or your beautiful pastel pieces will disappear into the white chocolate
- Room temperature fudge cuts cleaner than cold fudge, so let it sit out for 10 minutes before slicing if you can
03 -
- Run your knife under hot water and dry it before cutting for perfectly smooth slices through the candy pieces
- If the fudge feels too soft to cut, pop it in the freezer for 15 minutes and try again