Description
Easy Easter Fudge is a delightful no-bake dessert featuring creamy white chocolate, sweetened condensed milk, and festive pastel M&M’s and sprinkles. This simple recipe yields rich, creamy, and colorful fudge squares perfect for Easter celebrations, dessert platters, or gifting.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Toppings
- 1/2 cup pastel M&M’s or mini candy-coated eggs
- 1/4 cup sprinkles (pastel or rainbow)
Other
- Nonstick spray or parchment paper for lining
Instructions
- Prepare the pan: Line an 8×8-inch baking dish with parchment paper or lightly grease it to prevent the fudge from sticking.
- Melt the base ingredients: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until completely melted and smooth, ensuring no lumps remain.
- Add flavorings: Remove the saucepan from heat and mix in the vanilla extract and salt, stirring to combine evenly.
- Fold in mix-ins: Gently fold in most of the pastel M&M’s and sprinkles, saving a few of each for topping.
- Transfer and decorate: Pour the fudge mixture into the prepared pan and spread evenly. Sprinkle the remaining M&M’s and sprinkles on top, pressing them in gently to adhere.
- Chill to set: Refrigerate the fudge for at least 2 hours, or until firm to the touch.
- Cut and serve: Once set, lift the fudge out of the pan using the parchment paper, cut into 36 squares, and enjoy.
Notes
- For variety, try using colored candy melts or add a drop of food coloring to the fudge base for a festive twist.
- Store fudge in an airtight container in the fridge for up to one week to keep it fresh.
- This fudge makes a great gift or a charming addition to Easter dessert platters.
