Easy Easter Fudge
This Easy Easter Fudge is a delightful treat perfect for the holidays, combining rich chocolate and creamy white fudge layers topped with festive sprinkles and Cadbury Mini Eggs.
Equipment
- 8x8-inch baking pan
- Medium saucepan
Ingredients
Chocolate Fudge Layer
- 1 cup semi-sweet chocolate chips
- ½ can (7 oz.) full-fat sweetened condensed milk
- 2 tbsp marshmallow creme
White Fudge Layer
- 1 cup white chocolate chips
- ½ can (7 oz.) full-fat sweetened condensed milk
- 2 tbsp marshmallow creme
- 1 tsp vanilla extract
- ⅓ cup sprinkles
Decoration
- 1 tbsp sprinkles
- 1 cup Cadbury Mini Eggs Reserve 9 whole for decoration
Instructions
- Line an 8×8 inch baking pan with foil for easy removal later.
- Reserve 9 whole Cadbury Mini Eggs for decoration and chop the rest.
- Melt semi-sweet chocolate chips with half of the sweetened condensed milk and marshmallow creme, then pour into the prepared pan.
- Melt white chocolate chips with the remaining sweetened condensed milk and marshmallow creme, then stir in vanilla extract.
- Fold in sprinkles and pour the white fudge mixture over the chocolate layer.
- Top with remaining sprinkles and arrange reserved whole mini eggs, scattering chopped eggs in gaps.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Lift out the fudge using the foil, peel off the foil, and slice into squares.
Notes
Line the pan with foil for easy removal. Stir constantly while melting to avoid burning. Gently fold in sprinkles to prevent color bleeding. Chill for at least 4 hours for proper setting; overnight yields a softer texture. For cleaner slices, warm the knife under hot water and wipe it dry between cuts.