Easter Fudge with Pastel Candies

The kitchen counter was already covered in a rainbow of spilled sprinkles when my sister walked in and asked if we were really making fudge at 10pm on a Thursday. Sometimes the best baking happens

I first made this for a spring potluck when someone canceled their dessert contribution last minute. The recipe saved the day and now I keep pastel sprinkles in the pantry yearround just in case

Ingredients

• White chocolate chips: The foundation of creamy fudge so use good quality chips that melt smoothly
• Sweetened condensed milk: This creates the silky texture without any thermometer work
• Unsalted butter: Adds richness and helps the fudge set properly
• Pure vanilla extract: Rounds out the sweetness and adds warmth
• Pastel candy eggs: The star of the show that makes this Easter worthy
• Pastel sprinkles: For that festive confetti look that screams spring celebration

Instructions

Prep your pan:

Lining the pan with parchment paper is the most important step for easy removal later

Melt everything together:

Stir constantly over low heat until completely smooth and glossy

Add vanilla and cool slightly:

This quick rest period prevents the candy from melting into the mixture

Fold in half the candy:

Gently incorporate the chopped eggs so they stay intact

Spread and top:

Pour into your prepared pan then press the remaining candies and sprinkles into the surface

Chill until firm:

Two hours in the fridge gives you perfectly cuttable squares

Cut and serve:

Lift the whole block out then slice into 24 even pieces

Save to Pinterest

My neighbor asked for the recipe after trying just one square at our Easter brunch and now she makes it for every spring occasion

Getting the Perfect Texture

White chocolate can be finicky but stirring constantly prevents any scorching. The mixture should be glossy and completely smooth before removing from heat

Customization Ideas

Milk or dark chocolate work beautifully if white chocolate is not your preference. The pastel candies still give it that festive Easter feel regardless of chocolate choice

Storage and Gifting

This fudge keeps perfectly in the refrigerator for up to a week making it ideal for making ahead of Easter celebrations

• Layer pieces between wax paper in an airtight container
• Bring to room temperature 15 minutes before serving
• Package in clear bags with pastel ribbon for effortless gifts

Save to Pinterest

Every bite of this creamy colorful fudge reminds me that the simplest desserts often create the sweetest memories

Recipe FAQs

→ Can I use different types of chocolate for this fudge?

Yes, you can substitute white chocolate with milk or dark chocolate chips for a richer flavor profile. Each type will create a different taste experience while maintaining the same creamy texture.

→ How long does the fudge need to chill before cutting?

The fudge requires at least 2 hours of refrigeration time to become firm enough for cutting. For best results, allow it to chill overnight, which will make slicing much easier.

→ What can I use as a substitute for the pastel candy eggs?

You can use other pastel-colored candies, jelly beans, or even chopped marshmallows. The key is to maintain the festive spring colors and add texture to the fudge.

→ Is this fudge suitable for people with nut allergies?

This fudge can be nut-free, but you must ensure the candy eggs and sprinkles do not contain traces of nuts. Always check packaging for allergen information before using.

→ How should I store the fudge after making it?

Store the fudge in an airtight container in the refrigerator for up to 1 week. The cold temperature helps maintain its firm texture and prevents melting.