Description
This festive Easter Candy Fudge is a quick and delicious treat that combines creamy white chocolate with sweetened condensed milk and colorful Easter-themed candies. Perfect for holiday gatherings, this no-bake fudge is easy to prepare and irresistibly festive, featuring M&M’s, Whopper eggs, and sprinkles mixed throughout and on top for extra crunch and fun.
Ingredients
Scale
Base Ingredients
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons butter
Easter Candy Mix-ins and Toppings
- 2 cups Easter M&M’s
- 2 cups Easter shimmery Whopper eggs
- 2 cups Easter sprinkles
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent the fudge from sticking and to make removal easier.
- Melt the Base: 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, ensuring no chocolate lumps remain.
- Add the Candies: Remove the saucepan from heat and gently fold in the Easter M&M’s, Whopper eggs, and sprinkles. Save a small handful of each candy and sprinkle to use as topping later.
- Pour into Pan: Pour the fudge mixture evenly into the lined pan and spread it out smoothly with a spatula.
- Top and Press: Sprinkle the reserved candies and sprinkles evenly on top, then gently press them into the surface of the fudge for decoration and texture.
- Chill: Refrigerate the pan for at least 2 hours or until the fudge becomes firm and set.
- Serve: Once firm, remove the fudge from the pan using the parchment overhang, cut it into 36 squares, and serve.
Notes
- Ensure the heat is low when melting chocolate to prevent burning or seizing.
- Use parchment paper with an overhang on the sides for easier fudge removal.
- This fudge can be stored in an airtight container in the refrigerator for up to one week.
- Allow fudge to come to room temperature briefly before serving for the best texture and flavor.
