Easter Fudge with Pastel Candies (Printable Version)

Festive creamy fudge with pastel candy pieces, ideal for spring celebrations and sweet treats.

# What You'll Need:

→ Base

01 - 3 cups white chocolate chips
02 - 1 (14 oz) can 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

# Directions:

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.

# Expert Advice:

01 -
  • The texture is somewhere between fudge and cheesecake—creamy without being heavy
  • It comes together in under 20 minutes but looks like you spent hours planning it
  • People literally gasp when they see all those pastel colors on top
02 -
  • If your white chocolate mixture looks slightly grainy, keep stirring—sometimes it just needs a bit more heat and patience to smooth out
  • Room temperature ingredients matter here—if your butter is cold, it'll take forever to melt evenly
03 -
  • Run your knife under hot water and dry it between cuts for perfectly clean slices
  • If your fudge feels too soft, it probably needed another 30 minutes in the fridge—seriously, wait it out

Return