5 from 1 vote

Easter Fudge (With Mini Eggs!)

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Sweet and creamy white chocolate Easter Fudge packed full of crunchy mini chocolate eggs to make a delicious sweet treat for every bunny!

Multiple pieces of easter fudge decorated with mini chocolate eggs stacked high next to a glass of milk.


 

Why We Love Easter Fudge

  • Fun Sweet Treat For Easter – Full of pretty pastel Easter colors, this fudge is full of spring colors.
  • Great For A Party Tray or As Gifts – Package a few pieces of fudge in a container for an easy gift, or add fudge pieces to a dessert platter for an Easter brunch or party.
  • Quick Prep– This recipe has a pretty quick prep time. Most of the effort is in waiting for the fudge to chill!

Ingredients For Easter Fudge

Ingredients for Easter fudge on a counter in bowls with text labels.
  • 1 cup chocolate mini eggs like Cadbury, plus extra for decorating
  • 14 ounces sweetened condensed milk
  • 3 tablespoons butter unsalted
  • 3 cups white chocolate chips
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup pink candy melts optional
  • 3/4 cup yellow candy melts optional

Adding food coloring to white chocolate or almond bark will make the chocolate seize and become grainy. When I was making the decorative drizzles, I used an oil based food coloring to color the chocolate but that is honestly harder to find.

So while you will see food coloring on the counter in some of these images, I recommend using chocolate that comes already colored called candy melts.

Or you can skip the drizzle altogether if you prefer!

How To Make Easter Fudge

  1. Place the chocolate mini eggs in a zip-top bag. With a rolling pin or a heavy can break the eggs apart into pieces, then set to the side.
Broken chocolate mini eggs in a bag.
  1. Line a square 8 x 8 inch baking pan with parchment paper and set to the side.
  2. In a heavy bottomed pan, combine sweetened condensed milk, butter, white chocolate chips and salt. Heat the mixture gently until the butter and chocolate have just melted, stirring frequently.
Sweetened condensed milk and white chocolate chips in a pan from above.
  1. Remove the pan from the heat. Add the vanilla to the pan and mix well.
  2. Gently fold the crushed chocolate eggs into the fudge mixture, then immediately pour the fudge mixture into the prepared square pan.
Fudge mixture in a square glass pan lined with parchment paper.
  1. Let the mixture cool completely for 4 hours or overnight in the refrigerator, or until firm.
  2. Remove from the pan and slice fudge into 16 pieces.
Slices of white chocolate fudge with chocolate mini egg bits inside close up on a counter.

Optional Drizzle Decoration

  1. Place the candy melts each in their own bowl. Melt at half power in the microwave stirring every thirty seconds, about 2-3 minutes.
Green and pink candy melts melted in bowls with a fork to stir from above next to pieces of white chocolate fudge.
  1. Spoon each color of chocolate candy melts into heavy zip-top bags. Snip the corner of the bag and drizzle over top of each piece of fudge. Top each piece of fudge with more mini chocolate eggs if desired. Let the chocolate set, then enjoy!

Love Fudge? Try The Chocolate Version!

My gooey and creamy hot chocolate fudge is packed full of marshmallows, and is perfect any time of year! You can swap out marshmallows for mini eggs if you prefer a chocolate Easter fudge!

Can You Freeze Fudge?

Yes, you can freeze fudge. Most fudge defrosts beautifully and will taste best for about 2-3 months in the freezer. I recommend freezing in an airtight container or freezer zip-top bag in a single layer.

Wrapping the fudge slices in freezer paper or wax paper before putting it in your container can also help protect the fudge from freezer burn or drying out.

How Long Will Fudge Last?

This Easter fudge will last about a week if stored in an airtight container on the counter at room temperature. If the fudge is placed in an airtight container in the refrigerator it can last 3-4 weeks but will taste its best if eaten within a week.

Can I Use Aluminum Foil Instead of Parchment Paper For The Pan?

You can use a cooking spray to spray the foil, but you will need to be generous with the oil so the hot cocoa fudge doesn’t stick to the foil.

Generously buttering aluminum foil is another option so the fudge doesn’t stick to the foil.

Wax paper can also be used in place of parchment paper. Wax paper is naturally nonstick, and can be used for this treat because we are not cooking or baking the fudge after adding it to the paper

I find using parchment paper is easiest when making fudge as it is naturally non-stick. Using parchment for any kind of treats or baking tends to be my go-to, and you can read more about why to use parchment paper here.

Two pieces of stacked white chocolate Easter fudge full of chocolate mini eggs with a bite missing on the top piece.
A stack of white chocolate Easter Fudge from the side decorated with chocolate mini eggs.
Recipe

Easter Fudge (With Mini Eggs!)


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 16 Pieces
Sweet and creamy white chocolate Easter Fudge packed full of crunchy mini chocolate eggs to make a delicious sweet treat for every bunny!

Ingredients  

  • 1 cup chocolate mini eggs like Cadbury, plus extra for decorating
  • 14 ounces sweetened condensed milk
  • 3 tablespoons butter unsalted
  • 3 cups white chocolate chips
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup pink candy melts optional
  • 3/4 cup yellow candy melts optional

Instructions

  • Place the chocolate mini eggs in a zip-top bag. With a rolling pin or a heavy can break the eggs apart into pieces, then set to the side.
  • Line a square 8 x 8 inch baking pan with parchment paper and set to the side.
  • In a heavy bottomed pan, combine sweetened condensed milk, butter, white chocolate chips and salt. Heat the mixture gently until the butter and chocolate have just melted, stirring frequently.
  • Remove the pan from the heat. Add the vanilla to the pan and mix well.
  • Gently fold the crushed chocolate eggs into the fudge mixture, then immediately pour the fudge mixture into the prepared square pan.
  • Let the mixture cool completely for 4 hours or overnight in the refrigerator, or until firm.
  • Remove from the pan and slice fudge into 16 pieces.

Optional Drizzle Decoration

  • Place the candy melts each in their own bowl. Melt at half power in the microwave stirring every thirty seconds, about 2-3 minutes.
  • Spoon each color of chocolate candy melts into heavy zip-top bags. Snip the corner of the bag and drizzle over top of each piece of fudge. Top each piece of fudge with more mini chocolate eggs if desired. Let the chocolate set, then enjoy!

Nutrition

Calories: 393kcal | Carbohydrates: 48g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 133mg | Potassium: 190mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 0.3mg
Keyword easter, Easter desserts, fudge, no bake

Did You Make This?

I would love to see it! Share your thoughts with me in the comments below!

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