A creamy white chocolate fudge bursting with marshmallows and Easter M&Ms—perfect for holiday dessert tables or gifting.

3 cups white chocolate chips

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla extract

1½ cups mini marshmallows

1 cup pastel-colored Easter candy (e.g., mini eggs, M&M’s)

Sprinkles (optional)

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Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a medium saucepan over low heat, melt the white chocolate chips and sweetened condensed milk, stirring constantly until smooth.

Remove from heat and stir in the vanilla extract and mini marshmallows until combined.

Pour the mixture into the prepared pan and spread evenly.

Press Easter candies gently on top, and add sprinkles if desired.

Refrigerate for at least 2 hours or until fully set.

Lift the fudge out of the pan using the parchment overhang and cut into squares.

You can swap white chocolate for milk or dark chocolate for a different flavor.

Omit marshmallows or substitute with chopped nuts or crushed cookies.

Add a touch of citrus zest (orange or lemon) for a fresh twist.

For a more festive appearance, stir in a drop or two of pastel food coloring before setting.