Easter Fudge
Creamy, no-bake Easter Fudge packed with white chocolate, pastel mini eggs, and a hint of vanilla—an easy, festive treat that’s perfect for springtime snacking.
Ingredients
- 3 cups white chocolate chips
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup pastel-colored candy-coated chocolates e.g., mini eggs or M&M’s
- Pastel sprinkles optional
Instructions
- Line an 8x8 inch baking dish with parchment paper, leaving an overhang.
- Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth (about 1½ to 2 minutes).
- Stir in vanilla extract. Gently fold in half of the candy-coated chocolates, being careful not to melt the coating.
- Pour the mixture into the dish and spread evenly with a spatula. Sprinkle the remaining chocolates and pastel sprinkles on top, pressing lightly.
- Refrigerate for at least 2 hours, or until set. Lift the fudge from the dish using the parchment, then slice into squares with a sharp knife.