Description
This Easter Candy Fudge is a delightful and festive treat perfect for celebrating the holiday. Made with creamy white chocolate, sweetened condensed milk, butter, and loaded with colorful Easter M&M’s, shimmery Whopper eggs, and sprinkles, this fudge is both rich and visually appealing. It requires minimal cooking, sets in the refrigerator, and yields 36 tasty squares that will impress both kids and adults alike.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons butter
Add-ins
- 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 sticking.
- 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.
- Fold in Candy: Remove the saucepan from heat and gently fold in the Easter M&M’s, Whopper eggs, and sprinkles, saving a small handful of each to sprinkle on top later.
- Transfer to Pan: Pour the fudge mixture into the prepared pan and spread it evenly with a spatula.
- Add Toppings: Sprinkle the reserved candies and sprinkles over the fudge and press them lightly into the surface for decoration.
- Chill: Refrigerate the fudge for at least 2 hours until it is firm and set.
- Serve: Once cooled and firm, cut the fudge into 36 squares and serve.
Notes
- Use full-fat white chocolate chips for the creamiest texture.
- Ensure the heat is low when melting to prevent burning the chocolate.
- For easier cutting, allow the fudge to chill overnight.
- Store fudge in an airtight container in the refrigerator for up to one week.
- Feel free to substitute the Easter candies with any other festive or favorite candies.
