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