Go Back

Easy Easter Fudge

A quick and colorful treat perfect for Easter celebrations, made with layers of semi-sweet and white chocolate, topped with festive sprinkles and Cadbury mini eggs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 16 squares
Course: Dessert, Snack, Sweet Treat
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Chocolate Layers
  • 1.5 cups semi-sweet chocolate chips Ghirardelli recommended for rich flavor.
  • 7 oz full-fat sweetened condensed milk Use full-fat for creaminess.
  • 2 tablespoons Marshmallow Creme For soft texture.
White Chocolate Layer
  • 1.5 cups white chocolate chips Guittard preferred for vanilla undertones.
  • 1 teaspoon vanilla extract Using Nielsen-Massey Madagascar Vanilla is recommended.
  • 1/3 cup sprinkles Easter-themed sprinkles for festivity.
Toppings
  • 1 cup Cadbury mini eggs Chop some for mixing and leave some for decoration.

Method
 

Preparation
  1. Line an 8×8 inch baking pan with foil, leaving overhang for easy removal. Set aside 9 mini eggs and chop the rest for mixing.
Crafting the Chocolate Layer
  1. In a medium saucepan over medium heat, mix 1.5 cups semi-sweet chocolate chips, 7 oz sweetened condensed milk, and 1 tablespoon marshmallow crème. Stir until melted and smooth, about 5-7 minutes. Pour the mixture into the prepared baking pan and spread evenly.
Creating the White Chocolate Layer
  1. In another saucepan, combine 1.5 cups white chocolate chips, 1 tablespoon marshmallow crème, and 1 teaspoon vanilla extract. Heat and stir until smooth and melted. Fold in 1/3 cup sprinkles, then pour over the chocolate layer.
Topping It Off
  1. Sprinkle the rest of the sprinkles on top and arrange the chopped mini eggs in decorative rows.
Chill to Set
  1. Cover the pan and chill in the fridge for at least 4 hours or overnight to let it set.
Slice and Serve
  1. Once set, use the foil to lift the fudge out, slice into squares, and serve on a festive platter.

Notes

Store fudge in an airtight container for up to two weeks. For best flavor, make ahead as it improves over a few days. Experiment with different chocolates and flavorings as desired.