Growing up, Easter at my grandmother’s house was an explosion of color. Between the pastel tablecloths, decorated eggs, tulip bouquets, and the buzz of cousins running through the backyard, it was a time of joy and a bit of organized chaos. But the one moment that always stood still was dessert.
Among the jelly beans and chocolate bunnies, there was always a tray of something that didn’t quite look like a traditional holiday dessert. It wasn’t a cake or pie, but rather a pan of glossy, square-shaped candy that glistened with swirls of color and flecks of chocolate. It was fudge—but not just any fudge. It was her Easter Fudge, and it had become the stuff of legend in our family.
Unlike the heavy, dense fudge that made appearances during winter holidays, this one was light, bright, and playful. There were pastel marshmallows hidden inside, bits of crushed chocolate eggs on top, and sprinkles that shimmered under the dining room light. And what made it even more magical? No one saw her make it. It would simply appear in the fridge, perfectly chilled, ready to be sliced and served with a flourish.
Years later, I asked her for the recipe. I was surprised at how simple it was—only a few ingredients, no baking involved, and minimal cleanup. It was one of those rare recipes that delivered maximum joy with minimal effort. And as I’ve made it for my own friends and family, I’ve come to realize why she loved it so much: it’s not just a treat—it’s a celebration.
Why This Fudge Is Perfect for Easter
Easter is a holiday filled with meaning, but it’s also a time for joy, renewal, and playfulness. That’s exactly what this fudge delivers. It’s colorful without being complicated, sweet without being overwhelming, and it comes together in one pot and one pan—making it ideal for busy holiday prep.
It checks all the boxes:
- No baking required
- Just a handful of simple ingredients
- Festive enough for any Easter table
- Kid-friendly to make and to eat
- Make-ahead convenience
The pastel marshmallows and candy-coated chocolate eggs make it look like stained glass in candy form, while the white chocolate base gives it a creamy, dreamy flavor that pairs perfectly with the crunchy mix-ins.
Whether you’re hosting brunch, filling dessert platters, or looking for a fun edible gift, this fudge is a guaranteed hit.
Ingredients
| Ingredient | Amount |
|---|---|
| White chocolate chips | 3 cups |
| Sweetened condensed milk (14 oz can) | 1 can |
| Vanilla extract | 1 teaspoon |
| Pastel-colored mini marshmallows | 1 cup |
| Crushed mini chocolate eggs | ½ cup |
| Salt | ¼ teaspoon |
| Additional mini eggs & sprinkles | For decoration (optional) |
Directions
- Prepare the Pan
Line an 8×8-inch or 9×9-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal. - Melt and Mix
In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the mixture is melted, smooth, and glossy. - Flavor It
Remove from heat. Stir in the vanilla extract and salt. - Add the Colorful Crunch
Gently fold in the pastel marshmallows and crushed mini chocolate eggs. Stir just enough to distribute the add-ins without melting the marshmallows. - Pour and Decorate
Pour the fudge mixture into the prepared pan and spread evenly. Quickly press additional mini eggs and sprinkles into the top if using. - Chill to Set
Refrigerate for at least 2 hours, or until completely firm. Once set, lift the fudge out using the parchment overhang and cut into squares.
Nutritional Information
Per piece (based on 25 squares)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~24 g |
| Sugars | ~20 g |
| Fat | ~8 g |
| Saturated Fat | ~5 g |
| Protein | ~2 g |
| Sodium | ~50 mg |
| Fiber | ~0.5 g |
A Recipe That Invites Creativity
One of the best parts of this recipe is how flexible it is. It serves as a base for endless variations and seasonal twists. While it’s dressed up for Easter here, you can easily adapt it for other occasions.
Want to customize it? Try these ideas:
- Color Themes: Use colored marshmallows and candies that match your celebration—red and green for Christmas, orange and purple for Halloween, or pink and red for Valentine’s Day.
- Flavor Twists: Add a dash of almond extract, citrus zest, or crushed peppermint for different flavors.
- Add Crunch: Fold in chopped nuts, crushed pretzels, or graham cracker crumbs for texture.
- Swirl It Up: Drizzle melted dark or milk chocolate over the top and create marbled patterns with a skewer.
- Use Different Chocolate: White chocolate keeps the look light and pastel-friendly, but semi-sweet or milk chocolate can be used for a richer version.
This recipe is easy enough to follow exactly as written, but creative enough to inspire your own twist.
Family-Friendly and Kid-Approved
If you’ve ever tried to involve kids in holiday baking, you know it can be equal parts joy and mess. What makes this fudge a go-to for families is that it invites kids to be part of the process without stressing anyone out.
There’s no oven to worry about. No dough to roll. No long baking times. Just some stirring, mixing, and decorating—making it perfect for short attention spans and big imaginations. Kids can help choose the candies, stir the mixture (with supervision), and of course, decorate the top with sprinkles or mini eggs.
It’s a memory-making recipe at its core. You’ll be surprised how something so simple can bring so much excitement to little hands and big hearts alike
Make-Ahead Magic
Holiday prep can be hectic, especially if you’re hosting. This fudge is the kind of recipe that helps take some pressure off. You can make it a day or two in advance, let it chill in the fridge, and simply slice and serve when needed.
It stores beautifully and travels well, so it’s also great to bring to potlucks, church gatherings, school parties, or to share with neighbors as an edible gift.
And because it looks so polished and festive, it makes you look like you spent way more time on it than you actually did—which is always a holiday win.
Frequently Asked Questions
Can I use other types of chocolate?
Yes. While white chocolate keeps the Easter theme light and pastel, you can substitute with milk chocolate or semi-sweet chocolate chips for a richer, deeper flavor. Just be aware that the color of your fudge will be darker, and pastel toppings may not stand out as much.
Are pastel marshmallows necessary?
No, but they add color and a fun spring vibe. If you can’t find pastel-colored marshmallows, regular mini marshmallows work just fine. You could also fold in colorful sprinkles or swirl in a drop of food coloring to maintain that festive flair.
How long does this fudge keep?
Stored in an airtight container in the refrigerator, this fudge keeps well for up to 5–6 days. If making ahead for a holiday, it’s best to prepare it 1–2 days in advance to ensure peak freshness and texture.
Can I freeze it?
Yes. This fudge freezes beautifully. Cut it into squares, wrap them individually in plastic wrap, and place in a freezer-safe bag. They’ll keep for up to 2 months. Thaw in the refrigerator before serving.
Can I make this dairy-free?
You can try using dairy-free sweetened condensed milk and dairy-free white chocolate, which are available in some specialty or health food stores. The texture may vary slightly, but the overall concept works.
Can kids help with this recipe?
Absolutely. This is a great entry-level recipe for kids. They can help stir the chocolate mixture (with adult supervision), fold in the marshmallows and candies, and sprinkle the decorations on top. Just make sure the chocolate mixture cools slightly before they handle it.
What size pan should I use?
An 8×8 or 9×9 inch square pan works best for this recipe. If you want thinner pieces, you can use a slightly larger pan, though the fudge may be more delicate to slice.
A Treat That Looks Like Joy Tastes
Easter desserts often lean toward the traditional—hot cross buns, carrot cake, coconut macaroons. While those have their place, sometimes it’s nice to add something fun, simple, and unexpected to the mix. This fudge is that dessert.
It’s a little bit nostalgic, a little bit whimsical, and entirely irresistible. And like all good holiday traditions, it’s one that gets better every time you share it.
Whether you’re making it for your family, your friends, or just because you need something sweet and easy in your life, Easy No-Bake Easter Fudge delivers. It’s the kind of recipe you’ll find yourself returning to—not just because it’s delicious, but because of the memories it creates.
Conclusion: A Slice of Sweet Simplicity
Holidays can be complicated. Schedules are tight. Expectations are high. And often, we put too much pressure on ourselves to create the perfect celebration. But sometimes, joy is found in the simplest of things.
A one-pot, no-bake fudge. A tray filled with color and crunch. A moment spent with your kids, sprinkling candy eggs and licking the spoon. That’s what this recipe is about.
Easy No-Bake Easter Fudge is more than a dessert—it’s a reminder that sweetness doesn’t need to be difficult. That celebrations don’t have to be elaborate to be meaningful. And that sometimes, the most delightful things come from the easiest places.
So make a batch. Share it. Savor it. And let it be a small, beautiful part of your Easter celebration.
Print
Easy No-Bake Easter Fudge: Festive Fun—This One’s a Must-Try!
- Total Time: 2 hours 15 minutes
- Yield: 25 squares
Description
This bright and festive no-bake Easter fudge is a creamy, melt-in-your-mouth treat that’s as colorful as springtime. Made with white chocolate, pastel marshmallows, and candy-coated mini eggs, it’s a foolproof, crowd-pleasing dessert that’s perfect for holiday trays or edible gifts. Quick to prep and fun to decorate, this fudge is a must-make for any Easter celebration.
Ingredients
- 3 cups white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup pastel-colored mini marshmallows
- 1/2 cup crushed mini chocolate eggs
- 1/4 teaspoon salt
- Additional mini eggs and sprinkles, for decoration (optional)
Instructions
- Line an 8×8-inch or 9×9-inch square pan with parchment paper, leaving overhang on the sides.
- In a medium saucepan over low heat, melt the white chocolate chips and sweetened condensed milk together, stirring constantly until smooth.
- Remove from heat and stir in vanilla extract and salt.
- Let the mixture cool slightly for 1–2 minutes, then gently fold in the mini marshmallows and crushed chocolate eggs. Avoid over-mixing to prevent marshmallows from melting.
- Pour the fudge mixture into the prepared pan and spread evenly.
- If using, press additional mini chocolate eggs and sprinkles into the top while the fudge is still soft.
- Refrigerate for at least 2 hours or until completely set.
- Once firm, lift the fudge from the pan using the parchment paper and cut into squares.
Notes
- For extra flair, swirl in a few drops of food coloring before pouring the fudge into the pan.
- You can substitute the mini chocolate eggs with chopped chocolate, candy-coated chocolates, or even crushed cookies.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Fudge can also be frozen—wrap slices individually and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American