Description
This Easy Easter Fudge Recipe is a delightful no-bake treat featuring creamy white chocolate fudge loaded with festive Easter M&M’s, Whopper Eggs, and colorful sprinkles. Perfect for holiday celebrations, this fudge is simple to prepare and yields 64 bite-sized squares that combine smooth texture and fun candy crunch.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons butter
Mix-ins and Toppings
- 2 cups Easter M&M’s, divided
- 2 cups Easter Shimmery Whopper Eggs, divided
- 2 cups Easter sprinkles, divided
Instructions
- Prepare the pan: Line an 8×8 inch square pan with parchment paper to ensure the fudge can be easily removed after setting.
- Melt the fudge mixture: In a medium pot over low to medium heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and smooth, ensuring no lumps remain.
- Add candies: Stir in 1 cup each of the Easter M&M’s, Whopper Eggs, and sprinkles until these mix-ins are evenly distributed throughout the warm fudge base.
- Transfer and top: Pour the fudge mixture into the prepared pan. Evenly sprinkle the remaining candies and sprinkles on top, gently pressing them into the surface to adhere.
- Set the fudge: Leave the fudge on the counter overnight to allow it to harden completely without refrigeration.
- Slice and serve: Once the fudge is set and firm, remove it from the pan using the parchment paper. Cut into 1-inch squares to yield 64 pieces ready for serving.
Notes
- Use parchment paper to prevent sticking and for easy removal.
- Maintain low to medium heat while melting to avoid burning the white chocolate.
- Press candy toppings gently to prevent uneven surfaces but avoid embedding them too deep.
- Allow fudge to set fully at room temperature; refrigeration is not necessary but can speed up the process.
- Store fudge in an airtight container at room temperature for up to one week.
