Easter Fudge with Pastel Candies

The first time I made Easter fudge, my kitchen counters looked like a pastel explosion. I had way too many sprinkles and my daughter insisted we needed more candy eggs than the recipe called for. Now it is become our spring tradition to make a batch together while we watch the rain wash away the last of winter snow.

Last year I made three batches for our church potluck and they disappeared before the main dishes were even served. Someone actually asked if I would sell them which I thought was hilarious but also incredibly flattering. Now I keep the ingredients stocked from March through April just in case.

Ingredients

• White chocolate chips: Use high quality chips here because they are the foundation of the entire recipe. I have learned the hard way that cheap chips can seize up and ruin everything.
• Sweetened condensed milk: This is what gives the fudge its silky texture and creates that perfect melt in your mouth consistency.
• Unsalted butter: Room temperature butter incorporates more easily into the mixture.
• Vanilla extract: Do not skip this even though it is just one teaspoon. It balances the intense sweetness of the white chocolate.
• Pastel candy eggs: Roughly chop them so you get little bursts of chocolate and candy shell in every bite.
• Pastel sprinkles: These are mostly for visual appeal but they add a tiny bit of crunch too.

Instructions

Prep your pan:

Line your 8 inch square pan with parchment paper letting the paper hang over the edges. This overhang will become your handles later when you lift the fudge out.

Melt the base:

Combine white chocolate chips sweetened condensed milk and butter in a medium saucepan over low heat. Stir constantly until everything is melted and smooth which should take about 5 to 6 minutes.

Add vanilla:

Remove from heat and stir in vanilla extract. Let it cool for about 2 minutes so you do not melt the candy eggs when you fold them in.

Combine:

Gently fold in half of your chopped candy eggs being careful not to overmix or the colors might bleed into the white fudge.

Transfer to pan:

Pour the mixture into your prepared pan and smooth the top with a spatula. Work quickly because the fudge will start setting as it cools.

Add toppings:

Sprinkle the remaining candy eggs and pastel sprinkles over the surface. Press them in gently so they stick but do not sink.

Chill:

Refrigerate for at least 2 hours until completely firm. I usually leave mine overnight because it is easier to cut cold fudge.

Cut and serve:

Lift the fudge from the pan using the parchment overhang. Use a sharp knife to cut into 24 squares wiping the knife clean between cuts for neat edges.

Save

This recipe has saved me so many times when I need a last minute dessert or hostess gift. I once made it on a Sunday morning before Easter brunch because I completely forgot to plan dessert the night before. Everyone thought it was part of my master plan all along.

Making It Your Own

I have discovered that this base recipe is incredibly forgiving. One year I accidentally bought white almond bark instead of chips and it still turned out beautifully. You can swap the candy eggs for chopped robin eggs peanut butter cups or even crushed oreos for different holidays.

Storage Secrets

Fudge actually freezes beautifully which I did not know for years. I wrap individual pieces in plastic wrap then store them in a freezer bag for up to three months. This is perfect for having homemade treats ready when unexpected guests arrive.

Serving Ideas

Beyond just cutting it into squares try using small cookie cutters to make Easter shapes. Place them on cupcake liners for easy serving at parties or package them in clear treat bags tied with pastel ribbon for the sweetest homemade gifts.

• Try drizzling melted milk or dark chocolate over the top for a pretty marble effect
• Add a pinch of sea salt on top to cut through the sweetness
• Let the fudge sit at room temperature for 10 minutes before serving for the best texture

Save

There is something so satisfying about cutting into that first perfect square and seeing the creamy white studded with pops of pastel color. I hope this becomes a staple in your spring baking repertoire just like it has in mine.

Recipe Questions & Answers

→ Can I use different types of chocolate?

Yes, you can substitute white chocolate with milk or dark chocolate chips for a richer flavor profile. The texture and melting times may vary slightly.

→ How long does it need to chill?

The fudge requires at least 2 hours of refrigeration to become firm enough to cut. For best results, allow it to set overnight.

→ Can I make this nut-free?

Yes, ensure your candy selections don't contain traces of nuts. Always check candy packaging for allergen information to maintain a nut-free version.

→ How should I store the fudge?

Store in an airtight container in the refrigerator for up to 1 week. The cold temperature helps maintain its firm texture.

→ Can I use regular sprinkles instead of pastel ones?

While pastel sprinkles create an Easter theme, you can use any colorful sprinkles you prefer. The flavor won't be affected, only the visual presentation.