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Easy Easter Fudge Recipe

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4.2 from 10 reviews

This Easy Easter Fudge recipe features two layers of creamy chocolate and white chocolate fudge topped with colorful sprinkles and Cadbury mini eggs. It’s a festive and indulgent treat perfect for Easter celebrations or any holiday gathering. Quick to prepare and set in the refrigerator, this no-bake fudge combines the smoothness of melted chocolate with the sweetness of marshmallow creme for a decadent dessert everyone will love.

Ingredients

Chocolate Fudge Layer

  • 1 1/2 cups semi-sweet chocolate chips
  • 7 oz. full-fat sweetened condensed milk (half of a can)
  • 2 Tablespoons Marshmallow Creme (Fluff)

White Chocolate Fudge Layer

  • 1 1/2 cups white chocolate chips
  • 7 oz. full-fat sweetened condensed milk (half of a can)
  • 2 Tablespoons Marshmallow Creme (Fluff)
  • 1 teaspoon vanilla extract
  • 1/3 cup sprinkles (plus an additional Tablespoon)

Toppings

  • 1 cup Cadbury mini eggs (9 kept whole, rest chopped)

Instructions

  1. Prepare the pan: Line an 8x8 inch baking pan with foil, leaving enough overhang on the sides to easily lift the fudge out once set.
  2. Prepare the mini eggs: Set aside at least 9 mini eggs whole to place on top later. Chop the remaining mini eggs into various sizes for decoration.
  3. Make the chocolate fudge layer: In a medium saucepan over medium heat, combine semi-sweet chocolate chips, 7 oz. sweetened condensed milk, and 2 tablespoons marshmallow creme. Stir continuously until melted and smooth. Pour this mixture into the prepared baking pan and evenly spread with a rubber spatula.
  4. Make the white chocolate fudge layer: In another saucepan over medium heat, combine white chocolate chips, 7 oz. sweetened condensed milk, and 2 tablespoons marshmallow creme. Stir until melted and smooth. Remove from heat and stir in 1 teaspoon vanilla extract until fully combined.
  5. Add sprinkles to the white fudge: Gently fold in 1/3 cup sprinkles. Avoid over-mixing to prevent colors from bleeding. Pour this white chocolate mixture over the chocolate fudge layer and spread smoothly.
  6. Decorate the fudge: Sprinkle the remaining 1 tablespoon of sprinkles evenly over the top. Arrange the 9 whole Cadbury mini eggs in three rows of three on top, then sprinkle the chopped mini eggs over the surface.
  7. Set the fudge: Cover the pan with foil and refrigerate for 4 hours until set, or leave at room temperature overnight for setting.
  8. Remove and slice the fudge: Once set, lift the fudge out of the pan using the foil overhang. Flip it gently onto a cutting board, remove the foil from the bottom, then flip the fudge back onto the board. Use a sharp knife to cut the fudge into 1-inch squares. If the fudge has been refrigerated for longer than 4 hours, let it sit at room temperature for about 20 minutes before slicing for easier cutting.

Notes

  • Use full-fat sweetened condensed milk for best texture and flavor.
  • Do not over-mix sprinkles in the white fudge layer to avoid color bleeding.
  • If fudge is too firm after chilling, let it sit at room temperature for 20 minutes before slicing.
  • Foil lining helps with easy removal and clean-up.
  • Store leftover fudge in an airtight container in the refrigerator for up to one week.

Find it online: https://dishcooks.com/easy-easter-fudge-recipe/