If you love Easter candy, then you need to try this Easter Fudge! It’s smooth, creamy, and packed with mini Cadbury eggs for that perfect pop of chocolate crunch. Made with creamy chocolate and condensed milk, this simple yet irresistible fudge is packed with spring-inspired colors and flavors!

You also love these Easter Cookie Bars and Bunny Cookies!

A stack of chocolate fudge cubes on a glass plate topped with colorful sprinkles and small candy eggs. A soft-focus bowl of candies is in the background, with a pastel pink napkin nearby.

This Easter egg fudge recipe is simple to make, with no fancy baking skills required, and it looks as good as it tastes. 

This easy no-bake treat is a must-have for springtime celebrations.

The homemade fudge is studded with mini Cadbury eggs (my favorite!), adding a delightful crunch and bursts of milk chocolate in every bite. And we can’t forget some colorful sprinkles to add a festive flair.

Plus, this spring fudge is easy to customize. You can mix in some crushed cookies, peanut butter swirls, or a drizzle of caramel for a fun twist.

Whether you’re whipping up this mini egg fudge for an Easter party, filling Easter baskets, or just treating yourself, it’s guaranteed to be a hit.

And if you’re on the hunt for more simple fudge recipes, this peanut butter version and salted dark pretzel recipe is on repeat around here.

Top view of colorful chocolate squares on a white surface, sprinkled with pastel rainbow sprinkles. Each piece appears to be a rich chocolate treat, studded with additional colorful candies or cereal pieces.

Why You’ll Love This Recipe:

  • Easy to Make: Just melt the chocolate, stir the simple ingredients, pour into a pan and chill…no baking required!
  • Fun and Festive: The pastel sprinkles and Cadbury eggs make this the perfect Easter treat for spring.
  • Rich and Creamy: By using semi-sweet chocolate and sweetened condensed milk, this no bake fudge is ultra creamy and smooth.
  • Kid-Friendly: This easy dessert fudge is a treat that kids can help make.
  • Perfect for Gifting: Make this ahead of time and wrap some pieces for an easy gift.
  • Simple to Customize: You can use different chocolate or mix-ins to make this festive treat uniquely your own.
Ingredients for a recipe on a light surface include a bowl of chocolate chips, a dish of butter, a glass of vanilla extract, a bowl of colorful sprinkles, crumbled chocolate eggs, and an open can of condensed milk.

Ingredients in Cadbury Fudge:

  • Semi-sweet Chocolate Chips: Use a good brand of chocolate, as that will make a difference in the taste.
  • Sweetened Condensed Milk: This helps make the fudge smooth and creamy.
  • Unsalted Butter: This add flavor and richness to the recipe.
  • Vanilla Extract: For extra flavor. 
  • Cadbury Mini Eggs: I like to cut some in half and leave some whole for texture and appearance.
  • Sprinkles: Pastel-colored sprinkles make this a festive spring dessert.
A glass bowl filled with smooth, dark chocolate frosting sits on a textured, light gray surface.
A glass bowl filled with dark chocolate mixed with chocolate eggs, placed on a light gray marble surface.
A square pan filled with chocolate fudge topped with colorful sprinkles and small pastel eggs. The pan is lined with parchment paper, set on a light-colored countertop.

How to Make Easy Easter Fudge Recipe:

  • Prepare: Line an 8-inch pan with parchment paper for easy removal.
  • Melt: Add the chocolate chips, sweetened condensed milk, and butter to a microwave-safe bowl. Heat until melted and smooth, stirring every 30 seconds, so mixture doesn’t burn.
  • Stir: Add vanilla, a pinch of salt, and Cadbury egg candies and stir well to combine.
  • Pour: Spoon mixture into prepared pan and add sprinkles and candies to the top of the fudge.
  • Chill: Refrigerate for at least 3 hours or let sit at room temperature until firm. Then, remove fudge from pan and cut into squares.

How to Cut Fudge:

For clean, sharp edges, let the fudge chill completely before cutting. Use a sharp knife and wipe it clean between cuts for perfect squares.

How to Store:

This Easter Fudge with condensed milk will keep in an airtight container in the refrigerator for up to two weeks or at room temperature for up to one week. 

  • To Freeze: Place fudge in a freezer-safe container or freezer bag in the freezer for up to two months. When ready to serve, let thaw completely in the refridgerator.

Gifting Idea:

Wrap a few squares in a cute treat bag or a pastel-colored tin for an Easter sweet treat.

Close-up of chocolate fudge pieces with colorful sprinkles and chocolate eggs on top, arranged on white parchment paper. One piece has a bite taken out, revealing a rich, soft texture. A small dish is blurred in the background.

Troubleshooting Tips:

  • Fudge is too Soft and Won’t Set: Make sure you’re using the right ratio of chocolate to condensed milk—too much liquid can make it too soft.
    • Let it chill longer in the fridge; sometimes, it just needs more time to firm up.
      If it’s still too soft, try freezing it for a firmer texture.
  • Fudge Turned out Grainy or Crumbly: Overheating the chocolate can cause it to seize and become grainy. Melt it slowly over low heat or in short microwave bursts, stirring frequently.
    • If your mixture looks grainy, try adding a teaspoon of coconut oil or butter and stir until smooth.
  • Chocolate Burned or Separated: Use low heatif microwaving, heat in 30 second intervals, stirring in between.
    • If using your stovetop, melt chocolate over a double boiler to prevent overheating.
  • Toppings aren’t Sticking: Add your mini Cadbury eggs and sprinkles while the fudge is still warm so they press in easily. If it’s already set, lightly press them in or use a bit of melted chocolate as “glue.”
  • Fudge is too Hard: If this Easter recipe is too firm, let it sit at room temperature for a few minutes before cutting.
A stack of three pieces of chocolate fudge topped with colorful sprinkles and embedded with chunks of chocolate eggs. More fudge pieces are blurred in the background, with a soft focus on light tableware and a plant.

Fun Variations to Try:

  • Milk or Dark Chocolate Fudge: Swap the semi-sweet chocolate for milk or dark chocolate for a richer, classic fudge flavor.
  • White Chocolate Fudge: Add a layer of melted white chocolate chips on top of the semi-sweet layer or use only white chocolate.
  • Mint Chocolate Fudge: Add a few drops of peppermint extract and use crushed mint candies or Andes mints instead of Cadbury eggs.
  • Strawberry Swirl Fudge: Swirl in some strawberry jam or mix in freeze-dried strawberries for a fruity twist.
  • Peanut Butter Fudge: Add a few tablespoons of peanut butter to the fudge mixture and top with crushed peanuts or peanut butter cups.
  • Cookies and Cream: Stir in crushed Oreos or vanilla sandwich cookies for a delicious cookies-and-cream vibe.
  • Creme Eggs: Cut some Cadbury creme eggs in half (the kind with the sweetened chocolate ‘yolk’) and add to the top of fudge.

Tips and Tricks:

  • Use High-Quality Chocolate: Since chocolate is the main ingredient, using good-quality chocolate makes a big difference in taste and texture.
  • Line Your Pan: Use parchment paper or aluminum foil with overhanging edges so you can easily lift the fudge out for cutting.
  • Don’t Overheat the Chocolate: Melt chocolate gently over low heat or in short bursts in the microwave, stirring often to prevent burning.
  • Let It Set Completely: Refrigerate for at least 2-3 hours (or overnight) before slicing to ensure clean, firm squares.
  • Use a Sharp Knife: For neat, professional-looking pieces, use a sharp knife and wipe it clean between cuts.
  • Add Toppings at the Right Time: Sprinkle on Cadbury eggs and sprinkles while the fudge is still warm so they stick well.
  • Store Properly: Keep in an airtight container in the fridge for up to two weeks or freeze for up to two months.
Close-up of chocolate fudge squares topped with colorful sprinkles and candy pieces, laid out on a parchment paper. The fudge has a rich, dark color with a smooth, glossy surface, and the sprinkles add a festive touch.

Looking for More Easy Chocolate Desserts? I’ve Got You Covered!

A stack of chocolate fudge cubes on a glass plate topped with colorful sprinkles and small candy eggs. A soft-focus bowl of candies is in the background, with a pastel pink napkin nearby.

Easter Fudge

Yield: 20 squares
Prep Time: 10 minutes
Cook Time: 5 minutes
Chilling Time: 3 hours
Total Time: 3 hours 15 minutes
If you love Easter candy, then you need to try this Easter Fudge! It’s smooth, creamy, and packed with mini Cadbury eggs for that perfect pop of chocolate crunch. Made with creamy chocolate and condensed milk, this simple yet irresistible fudge is packed with spring-inspired colors and flavors!
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Ingredients
 

  • 3 cups semi-sweet chocolate chips, (I love using this brand)
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup unsalted butter
  • 1 teaspoon vanilla bean paste, (or vanilla extract)
  • Pinch of salt
  • 1 cup mini Cadbury chocolate eggs, (chopped or cut in half – see note below)
  • Pastel-colored sprinkles

Equipment

Instructions
 

  • Line an 8×8 inch square pan with parchment paper, leaving it hang over on the sides.
  • Add chocolate chips, sweetened condensed milk, and butter to a microwave-safe bowl. Heat in microwave, stirring every 30 seconds so mixture doesn't burn, until melted and mostly smooth (mixture will be thick). Let sit for 1-2 minutes to cool slightly so the chocolate eggs don't melt, then stir in vanilla, pinch of salt, and half of Cadbury eggs. To melt on the stovetop: in a medium saucepan over low heat, melt the chocolate chips, sweetened condensed milk, and butter, stirring until smooth and melted.
  • Pour fudge into prepared pan and lightly smooth with a spatula or butter knife. Sprinkle the top of fudge with sprinkles and remaining mini Cadbury eggs, lightly pressing down to ensure it sticks.
  • Chill fudge in the refridgerator for three hours, or until firm. You can also let it sit out at room temperature until firm. Carefully lift the overhang of parchment paper out of pan and cut fudge into squares.

Notes

  • Fudge will keep in an airtight container in the refrigerator for two weeks or at room temperature for up to two weeks. 
  • Note: I find it hard to chop the mini eggs using a knife, so I put the eggs in a ziploc bag, seal, and smash with the back of a measuring cup.
  • To Freeze: Place fudge in a freezer-safe container or bag in the freezer for up to two months. When ready to serve, let thaw completely in the refrigerator.
  • See my tips and tricks for making this Easter Fudge above the recipe box.
Serving: 1piece, Calories: 238kcal, Carbohydrates: 21g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 12mg, Potassium: 154mg, Fiber: 2g, Sugar: 17g, Vitamin A: 115IU, Vitamin C: 0.4mg, Calcium: 42mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.