Easter Fudge

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.

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!

Course Dessert

Cuisine American

Keyword easter fudge

Prep Time 10

Cook Time 5

Chilling Time 3

Total Time 3 15

Servings squares

Calories 238

Author Gayle

Equipment

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

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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.

Nutrition