Creamy Easter Fudge with Candies

The pastel colors in the baking aisle always catch my eye in March, and one impulse purchase of those speckled mini eggs turned into this fudge that disappears faster than I can make it.

My neighbor asked for the recipe after I brought a batch to our spring potluck, and I honestly had to look at my own crumpled notes because I make it so automatically now.

Ingredients

• White chocolate chips: The quality matters here since theyre the main flavor, so grab the good ones
• Sweetened condensed milk: This creates that impossibly smooth fudge texture without any tempering fuss
• Unsalted butter: Just enough to help everything melt together into glossy perfection
• Vanilla extract: Don't skip this, it rounds out all that sugar with something warm and familiar
• Pastel candy eggs: Chopped into bite-sized pieces so every square gets some crunch
• Pastel sprinkles: Purely for the joy factor, but they do add a tiny festive crunch

Instructions

Prep your pan:

Parchment paper with overhang is nonnegotiable unless you want to chisel the fudge out later

Melt the base:

Keep the heat low and stir constantly, white chocolate can seize up if you rush it or walk away

Add the vanilla and cool slightly:

This minute of patience prevents the candies from sinking straight to the bottom

Fold in half the candy eggs:

Gentle folds keep them suspended throughout instead of all settling at the bottom

Spread and decorate:

Use an offset spatula for the smoothest top, then press the remaining candies gently so they stick but don't disappear

Chill until set:

Two hours seems long but cutting into soft fudge is a mess nobody needs

Cut and serve:

A sharp knife dipped in hot water between cuts gives you the cleanest squares

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Last year my daughter helped press the candies into the top and intentionally arranged them in a pattern, which made each square feel like a tiny edible gift.

Making It Your Own

Sometimes I swap in dark chocolate chips for the base when I want something less sweet, and the contrast with the pastel candies is actually stunning.

Storage Secrets

This fudge keeps beautifully in the fridge for a week, though I've never personally tested whether it lasts that long in a house with teenagers.

Gift Giving Guide

I wrap individual squares in clear bags tied with pastel ribbon for classroom treats, and they look like they came from a fancy chocolatier instead of my kitchen counter.

• Use a sharp knife cleaned between cuts for the neatest edges
• Let the fudge sit at room temperature for 5 minutes before cutting if it's too firm
• The parchment overhang is your friend for lifting the whole slab out cleanly

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Hope this fudge brings some sweet moments to your spring table and creates its own little memories in your kitchen.

Recipe FAQs

→ What type of chocolate is best for this fudge?

White chocolate chips provide a smooth, creamy base. For variation, milk or dark chocolate chips can be used for richer flavor.

→ How long should I chill the fudge for best results?

Refrigerate for at least 2 hours until the fudge is firm and easily cut into squares.

→ Can I substitute the pastel candy-coated chocolates?

Yes, similar small candy-coated chocolates work well, but be mindful of nut allergens if substituting.

→ What tools do I need to prepare this festive fudge?

A medium saucepan for melting, spatula for stirring, square baking pan lined with parchment paper, and a sharp knife for cutting.

→ How should I store the finished squares?

Keep the pieces in an airtight container refrigerated for up to one week to preserve freshness.