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Easter Candy Fudge

A delightful, festive treat that combines the richness of chocolate with colorful Easter candies, perfect for spring celebrations.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups white chocolate chips (or milk/semi-sweet chocolate) Choose your preferred type of chocolate.
  • 1 can sweetened condensed milk (14 oz)
  • 1 teaspoon vanilla extract
  • 1 cup assorted Easter candies (pastel M&M's, mini eggs, jelly beans) You can use any colorful Easter candies.
  • 1/2 cup mini marshmallows Optional for added texture.

Method
 

Preparation
  1. Line an 8×8-inch square baking dish with parchment paper, leaving some overhang for easy removal.
  2. In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
  3. Stir in the vanilla extract until well incorporated. Gently fold in 3/4 cup of the assorted Easter candies and mini marshmallows (if using), reserving 1/4 cup for topping.
Setting the Fudge
  1. Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
  2. Sprinkle the reserved 1/4 cup of Easter candies on top, lightly pressing them into the fudge.
Chilling
  1. Refrigerate for at least 2 hours, or until set. Once firm, lift the fudge out using the parchment overhang and cut into 1-inch squares.

Notes

Store the fudge in an airtight container at room temperature for up to a week, in the fridge for up to 2 weeks, or freeze for up to 3 months. Thaw at room temperature before enjoying.