Easter Candy Fudge Delight (Print Version)
# Ingredients:
01 -
3 cups white chocolate chips (or milk/semi-sweet chocolate for a classic fudge)
02 -
1 (14 oz) can sweetened condensed milk
03 -
1 teaspoon vanilla extract
04 -
1 ½ cups chopped Easter candies (Cadbury Mini Eggs, M&M’s, or crushed Peeps)
05 -
½ cup mini marshmallows (optional)
06 -
¼ cup pastel or Easter-themed sprinkles (optional)
07 -
½ teaspoon almond extract (optional)
# Instructions:
01 -
Line an 8×8-inch baking dish with parchment paper. In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until smooth. Alternatively, melt over a double boiler. Stir in vanilla extract.
02 -
Fold in half of the chopped Easter candies, keeping some for the top. Optionally, stir in mini marshmallows or sprinkles for extra texture.
03 -
Pour the mixture into the prepared baking dish, smoothing the top. Sprinkle the remaining Easter candies and extra sprinkles on top. Gently press down so they stick.
04 -
Refrigerate for at least 2-3 hours, or until fully set. Once firm, lift out of the pan and cut into small squares. Serve and enjoy your festive Easter fudge!
# Notes:
01 -
To create pastel swirls, use half white and half milk chocolate and swirl them together.
02 -
For a dairy-free version, use dairy-free white chocolate and coconut condensed milk.
03 -
For added texture, top the fudge with chopped Peeps or crushed cookies.