Easter Fudge with Pastel Candies (Printable)
Creamy chocolate treat studded with pastel candies, ideal for spring celebrations and Easter baskets.
# What You Need:
→ Base
01 - 3 cups white chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 2 tbsp unsalted butter
04 - 1 tsp 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, 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.
# Helpful Tips:
01 -
- The creamy white chocolate base pairs perfectly with the crunch of candy-coated eggs
- It comes together in under 30 minutes but looks like you spent all day making it
- You can customize the colors and candies for any spring celebration
02 -
- Low and slow heat prevents seizing white chocolate is more sensitive than dark chocolate
- Cooling the mixture for 2 minutes before adding candies keeps them from melting into a swirl
- Room temperature fudge cuts cleaner than cold fudge so let it sit out for 5 minutes before slicing
03 -
- Use a rubber spatula to scrape every bit of fudge from the pan it sets up fast and you want all of it
- If your fudge feels too soft after chilling freeze it for 30 minutes before cutting
- Warm your knife under hot water and dry it between cuts for the smoothest squares