Easter Fudge (Easy Recipe with Mini Eggs)
This Easter Fudge is a creamy, melt-in-your-mouth treat packed with colorful mini eggs. With just a few ingredients and no baking required, this easy recipe is perfect for Easter parties, gifts, or as a springtime snack.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 14 oz (1 can) sweetened condensed milk
- 12 oz (340g) white chocolate (or milk chocolate), chopped
- 1 tsp vanilla extract
- 1/2 cup mini chocolate eggs (Cadbury Mini Eggs or M&Ms), some whole and some crushed
- 1 tbsp butter (optional, for extra creaminess)
Instructions
-
Melt the Chocolate:
In a microwave-safe bowl, combine chopped chocolate, sweetened condensed milk, and butter (if using).
Heat in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
Stir in the vanilla extract for extra flavor. -
Add the Mini Eggs:
Fold in about half of the mini eggs (crushed or whole), reserving some for the topping. -
Pour & Set:
Line an 8×8-inch pan with parchment paper and pour the fudge mixture into the pan.
Smooth the top and press the remaining mini eggs on top for decoration. -
Chill & Slice:
Refrigerate for at least 2 hours, or until the fudge is firm.
Once set, lift the parchment paper from the pan and cut the fudge into small squares.
Notes
- The fudge can be stored in the fridge for up to one week, so it’s perfect for preparing ahead of time.
- You can use white or milk chocolate based on your preference for sweetness.
- For an extra touch, add a little pinch of sea salt on top for a sweet-salty contrast.
Nutrition
- Serving Size: 1 square (approximately)
- Calories: 180kcal
- Sugar: 18g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg