Easter Fudge with Pastel Candies (Print)
Creamy, festive fudge with pastel candies for spring celebrations and Easter baskets.
# What You’ll Need:
→ Base
01 - 3 cups white chocolate chips
02 - 1 (14 oz) can sweetened condensed milk
03 - 2 tablespoons unsalted butter
04 - 1 teaspoon pure vanilla extract
→ Add-ins & Topping
05 - 1 cup pastel candy-coated chocolate eggs, roughly chopped
06 - 1/3 cup pastel sprinkles
# How To Make:
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 Tips:
01 -
- The entire process comes together in under 30 minutes of active time
- That perfect ratio of creamy white chocolate to crunchy candy creates the most satisfying texture
02 -
- White chocolate seizes faster than you expect, so keep that heat on the lowest setting
- Room temperature ingredients melt together more smoothly than cold ones straight from the fridge
03 -
- A warm knife (run under hot water and dried) cuts through cold fudge like butter
- If your white chocolate looks grainy instead of smooth, add a teaspoon of cream and keep stirring