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Mini Egg Easter Fudge

With only 3 ingredients, this Mini Egg Easter Fudge will be a holiday favorite! This sweet festive fudge is quick and easy!

Course Dessert
Cuisine American
Keyword Easter Fudge
Prep Time 6 minutes
refrigerate 8 hours
Total Time 8 hours 6 minutes
Servings 24 squares

Ingredients

  • 3 ¾ cups white chocolate chips
  • 14 ounce can sweetened condensed milk (scrape down the sides to get all the milk)
  • 1 cup roughly chopped Cadbury Mini Eggs (reserve ¼ cup for topping)
  • pastel sprinkles, optional

Instructions

  1. In a medium microwave safe bowl, add the white chocolate chips. Place in the microwave and cook for 30 seconds. Remove and stir; will be partially melted. Place back in the microwave and cook 15 seconds, remove and stir. Continue cooking in 15 seconds increments until completely melted. Remove from microwave.

  2. Add the sweetened condensed milk to the chocolate mixture and stir to incorporate. You will notice the mixture getting VERY thick.

  3. Add ¾ cup of the chopped mini eggs and fold to combine. Using a medium baking dish (square 8x8 or similar rectangle shape is perfect) lined with parchment paper, pour the mixture into the dish, then spread to distribute the Easter Fudge evenly.

  4. Using the remaining chopped mini eggs, spread around the top and lightly press into the fudge. Add pastel sprinkles over the top if desired.

  5. Place in the fridge for at least 8 hours to set.

  6. Remove and cut the Easter Fudge into squares and serve.

Recipe Video

Recipe Notes

  • Keep the Easter fudge in an air tight sealed container.
  • Keep at room temperature after the fudge has set, but can also be kept in the fridge if desired.
  • Will keep well for up to a week.