Description
This festive Easter Candy Fudge is a delightful, creamy treat combining rich white chocolate, sweetened condensed milk, and colorful Easter candies. Perfect for celebrating the holiday, this no-bake fudge is easy to make and bursting with textures from M&M’s, shimmery Whopper eggs, and sprinkles. It’s a cheerful, crowd-pleasing dessert that’s sure to add a touch of sweetness to your Easter festivities.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons butter
Mix-ins and Toppings
- 2 cups Easter M&M’s
- 2 cups Easter shimmery Whopper eggs
- 2 cups Easter sprinkles
Instructions
- Prepare Pan: Line an 8×8-inch baking pan with parchment paper or lightly grease it to ensure easy removal of the fudge once set.
- Melt Ingredients: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and smooth, taking care to avoid overheating or burning.
- Add Mix-ins: Remove the saucepan from heat and gently fold in the Easter M&M’s, Whopper eggs, and sprinkles, reserving a small handful of each to use as a decorative topping.
- Pour Mixture: Pour the fudge mixture into the prepared baking pan, spreading it evenly to create a uniform layer.
- Top and Press: Sprinkle the reserved candies and sprinkles on top of the fudge and press them lightly into the surface to help them adhere as it sets.
- Chill: Refrigerate the fudge for at least 2 hours, or until it becomes firm and sliceable.
- Serve: Once set, cut the fudge into squares and serve as a delectable Easter treat.
Notes
- Use parchment paper for easier removal and cleaner edges.
- Be sure to stir constantly while melting to prevent scorching the white chocolate.
- For larger batches, use a bigger pan and adjust chilling time accordingly.
- Store fudge in an airtight container in the refrigerator to keep it fresh.
- You can substitute the Easter candies with other favorite chocolates or nuts.
