Description
This festive Easter Candy Fudge is a delightful, no-bake treat combining creamy white chocolate fudge with colorful Easter M&M’s, shimmery Whopper eggs, and sprinkles. Perfect for holiday gatherings, this easy-to-make fudge is rich, sweet, and bursting with fun textures and vibrant colors.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons butter
Add-Ins & Toppings
- 2 cups Easter M&M’s
- 2 cups Easter shimmery Whopper eggs
- 2 cups Easter sprinkles
Instructions
- Prepare the baking pan: Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking and ease fudge removal.
- Melt the fudge base: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until everything is melted and the mixture is smooth, ensuring no burning.
- Add candy mix-ins: Remove the pan from heat. Gently fold in the Easter M&M’s, Whopper eggs, and sprinkles, reserving a small handful of each for decoration on top.
- Pour and spread: Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
- Top with reserved candies: Sprinkle the reserved M&M’s, Whopper eggs, and sprinkles on top, pressing them lightly into the fudge so they stick.
- Chill until firm: Refrigerate the fudge for at least 2 hours or until firm to allow it to set properly.
- Serve: Once set, cut into 36 squares and serve your festive Easter candy fudge to delight guests.
Notes
- Use high-quality white chocolate chips for a creamier texture.
- Press the candies gently into the fudge to keep them from falling off.
- Store leftover fudge in an airtight container in the refrigerator for up to one week.
- For a chunkier texture, increase the amount of Easter candies slightly.
- This fudge is rich and sweet—cut into small squares to serve.
