Easter Fudge

Why You’ll Love This Recipe

I love how quick and simple this Easter Fudge is to make—no baking, just a few ingredients, and it sets beautifully in the fridge. It’s also endlessly customizable, so I can decorate it however I want using my favorite Easter candies. Plus, it’s sweet, creamy, and always a hit with both kids and adults.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white chocolate chips
sweetened condensed milk
vanilla extract
mini marshmallows
pastel-colored Easter candy (like mini eggs or M&M’s)
sprinkles (optional)

directions

1. I start by lining an 8×8 inch baking pan with parchment paper and set it aside.

2. In a medium saucepan, I combine the white chocolate chips and sweetened condensed milk over low heat, stirring until the chocolate melts completely.

3. I remove the mixture from the heat and stir in vanilla extract and mini marshmallows.

4. Then, I pour the fudge mixture into the prepared pan and spread it evenly.

5. I gently press the Easter candies on top and add sprinkles if I’m using them.

6. I refrigerate the pan for at least 2 hours or until the fudge is firm.

7. Once set, I lift the fudge out of the pan using the parchment paper, cut it into squares, and it’s ready to serve.

Servings and timing

This recipe makes about 16 squares of fudge. It takes around 10 minutes to prepare and about 2 hours to chill and set in the refrigerator.

Variations

I sometimes swap the white chocolate for milk or dark chocolate for a richer flavor. If I’m not a fan of marshmallows, I leave them out or add chopped nuts instead. For a citrusy twist, I add a little orange or lemon zest. And when I want extra crunch, I stir crushed cookies into the fudge mixture before spreading it into the pan.

storage/reheating

I store Easter Fudge in an airtight container in the refrigerator for up to one week. For longer storage, I freeze the fudge by wrapping it in plastic wrap and placing it in a freezer-safe bag. It keeps well in the freezer for up to two months. I don’t reheat fudge, but I let it sit at room temperature for a few minutes before serving if it’s too cold.

FAQs

How do I keep the fudge from sticking to the pan?

I always line the pan with parchment paper, leaving some overhang to easily lift the fudge out once it’s set.

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk won’t work in this recipe because it lacks the necessary sugar and thickness. I always use sweetened condensed milk for the right texture and sweetness.

Do I need a candy thermometer for this recipe?

Not at all. This is a no-fail, no-cook fudge that doesn’t require precise temperatures, which makes it super beginner-friendly.

Can I make this fudge ahead of time?

Yes, I usually make it a day or two in advance. It stores well and gives the flavors time to meld.

Can I use food coloring to dye the fudge?

Yes, I sometimes add a drop or two of pastel food coloring to the white chocolate mixture before pouring it into the pan to make it even more festive.

Conclusion

Easter Fudge is one of my favorite springtime treats because it’s easy, pretty, and delicious. I love how versatile it is and how it brightens up the dessert table. Whether I’m gifting it or keeping it all to myself, this fudge always brings a little extra joy to Easter.