This Easter fudge is so easy to make with just 4 ingredients and minimal prep! It’s full of creamy white chocolate, cute mini eggs, and colorful sprinkles. This indulgent Easter treat is a great basket stuffer and will be a hit with everyone!
For more mini egg recipes, try our mini egg cookies, cornflake nests, mini egg brownies, and mini egg cookie bars.
What makes this mini egg fudge so good?
Delicious: Soft, creamy fudge studded with crunchy bites of mini chocolate eggs and cute sprinkles. Yum!
Easy recipe: You just melt chocolate and condensed milk and stir in a bunch of mini eggs and sprinkles. No need to caramelize sugar and use a candy thermometer!
4 ingredients: My Easter fudge recipe requires only minimal ingredients. If you do a lot of Easter baking, you likely already have everything in your kitchen.
Stores well: The fudge keeps well for about 3 weeks, and you can even freeze it – that is, if you can manage not to eat it all at once!
Ingredients
- 3 3/4 cups white chocolate – You can also use chocolate chips or chop up chocolate bars. If using bars, cut them into small, evenly sized pieces.
- 1 can sweetened condensed milk – Make sure you’re using sweetened condensed milk, not evaporated milk.
- 1 cup mini eggs – add a lovely crunchy texture. Crush half of the mini eggs to stir into the fudge and use the remaining eggs to decorate the top of the fudge.
- 1/4 cup sprinkles – Pastel-colored sprinkles are perfect for Easter. Jimmies, nonpareils, dragees, or quins are all excellent options.
How do you crush mini eggs?
Mini eggs are difficult to cut. While you can chop them with a sharp kitchen knife (be very careful though!), it’s easier to put them into a Ziploc bag and pound them with a rolling pin to break them up.
Variations
- Milk chocolate is great in this recipe. You need 2 1/3 cups milk chocolate chips (400 g / 14 oz). I find dark chocolate sets up pretty firm, but a mixture of white and dark chocolate would work well.
- Easter M&M’s are a great substitute or addition for mini eggs.
- Jordan almonds: You can also swap the mini eggs for Jordan almonds. They come in beautiful pastel colors, just perfect for Easter fudge.
- Mini marshmallows: Stir in 1 cup mini marshmallows into the mixture.
- Cookies: Add 1/2 cup roughly chopped graham crackers, cookies, or digestive biscuits to the fudge for a bit of crunch.
How to make easter fudge
You can prepare the fudge on the stove or in the microwave. I’ll show you both methods.
1. Prepare pan
Line a 9×9-inch / 23 cm square baking pan with parchment paper that covers the bottom and sides of the pan.
Tip: Be sure to line the pan first. The fudge needs to be poured quickly, and you want your pan ready to go.
2. Melt chocolate and condensed milk
Place the white chocolate and condensed milk into a medium saucepan. Stirring continuously, warm over low heat until the chocolate has melted.
Low heat: Make sure to melt the chocolate into the condensed milk over low heat. High heat can cause the chocolate to split and separate.
3. Add mix-ins
Once the chocolate is melted, remove the saucepan from the heat. Stir in the crushed mini eggs and sprinkles.
4. Pour fudge
Quickly transfer the fudge mixture into the prepared baking pan and spread out evenly using a rubber spatula or spoon.
Work fast: Condensed milk fudge sets quickly. Don’t let the fudge sit on the counter, but pour it quickly into the pan.
5. Decorate
Top the fudge with the whole mini eggs and the remaining sprinkles. Press them gently down into the top of the fudge.
Imagine a grid: Mini eggs are difficult to cut. I like to imagine a grid where the fudge will be sliced and place the mini eggs into the squares, so I don’t have to cut through them later.
6. Cool
Refrigerate the fudge until it’s firm and completely cool, about 2 to 3 hours.
7. Serve
Remove the fudge from the pan. Using a sharp knife, cut into 36 squares. Enjoy!
Microwave method
- Put the white chocolate and condensed milk into a large, microwave-safe glass bowl.
- Microwave for 1 minute using 50% power.
- Then, stir well to combine and allow the heat to melt the chocolate.
- Microwave for another 30 seconds, if needed, until the chocolate has fully melted.
- Continue with the recipe as outlined above.
Storage instructions
- Room temperature: The Easter fudge will last in an airtight container at room temperature for about a week.
- Refrigerator: You can also keep the fudge in the fridge for up to 3 weeks.
- Freezer: To freeze, wrap each piece of mini egg fudge in plastic wrap and then stack the pieces in a freezer-friendly container. Freeze for up to 3 months.
- Defrost: Defrost the fudge in the fridge overnight before eating.
More Easter recipes
Easter Fudge Recipe
This Easter fudge is so easy to make with just 4 ingredients and minimal prep! It's full of creamy white chocolate, cute mini eggs, and colorful sprinkles. This indulgent Easter treat is a great basket stuffer and will be a hit with everyone!
Ingredients
- 3 3/4 cups / 380 g / 24 oz white chocolate chips (or chopped white chocolate)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1/2 cup / 60 g / 2 oz crushed mini eggs
- 1/2 cup / 60 g / 2 oz whole mini eggs
- 1/4 cup / 40 g / 1.4 oz sprinkles, divided
Instructions
- Prepare pan. Line a 9x9-inch / 23 cm square baking pan with parchment paper that covers the bottom and sides of the pan.
- Melt chocolate and condensed milk. Place the white chocolate and condensed milk into a medium saucepan. Stirring continuously, warm over low heat until the chocolate has melted.
- Add mix-ins. Once the chocolate is melted, remove the saucepan from the heat. Stir in the crushed mini eggs and sprinkles.
- Pour fudge. Quickly transfer the fudge mixture into the prepared baking pan and spread out evenly using a rubber spatula or spoon.
- Decorate. Top the fudge with the whole mini eggs and the remaining sprinkles. Press them gently down into the top of the fudge.
- Cool. Refrigerate the fudge until it's firm and completely cool, about 2 to 3 hours.
- Serve. Remove the fudge from the pan. Using a sharp knife, cut into 36 squares. Enjoy!
Notes
Crush mini eggs: Cutting mini eggs with a knife is difficult. Instead, place the eggs into a Ziploc bag and crush them with a rolling pin. You can also crush them with the bottom of the condensed milk can before opening it.
Line the pan before starting: Be sure to line the pan first. The fudge needs to be poured quickly, and you want your pan ready to go.
Low heat: Make sure to melt the chocolate into the condensed milk over low heat. High heat can cause the chocolate to split and separate.
Work fast: Condensed milk fudge sets quickly. Don't let the fudge sit on the counter, but pour it quickly into the pan.
Imagine a grid: Mini eggs are difficult to cut. I like to imagine a grid where the fudge will be sliced and place the mini eggs into the squares, so I don't have to cut through them later.
Need less servings? Simply half the recipe if you want to prepare less. Use a small baking pan or medium-size Tupperware to set the fudge.
Why hasn't my fudge set? The most common reasons for fudge not setting are a) you haven't used enough chocolate, b) you accidentally used evaporated milk instead of sweetened condensed milk (the cans look similar), or c) the fudge needs more time to set.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 19mgCarbohydrates: 14gFiber: 0gSugar: 14gProtein: 1g
