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Easter fudge is that cheerful homemade candy I always bring to spring gatherings. Smooth creamy vanilla fudge blends with pastel candies and sprinkles for the perfect Easter treat that feels festive with every bite. I love how it comes together with just a few pantry items but looks like it took hours of effort.
Every time I make this fudge I end up with neighbors asking for the recipe. It became our tradition after my daughter asked for something with pastel colors for our first Easter in this house.
Ingredients
- Vanilla almond bark: gives the fudge its creamy base and sets up firm easy to slice Look for a smooth glossy bark without white spots
- Sweetened condensed milk: brings richness and signature soft chew Choose the full fat version for best texture
- Mini rainbow colored chips: add playful bursts of color Use baking chips with a shiny pastel coating for extra pretty results
- Pastel colored sprinkles: are the final festive touch Choose jimmies or pearls in soft Easter tones
Step-by-Step Instructions
- Prepare the Pan:
- Line an 8x8 inch square pan with aluminum foil or parchment paper making sure to leave some overhang for easy lifting later
- Melt the Bark:
- Chop the vanilla almond bark and place into a microwave safe bowl Heat in thirty second intervals stirring after each round until fully melted and smooth This step avoids scorching
- Combine with Condensed Milk:
- Pour the sweetened condensed milk into the melted bark Stir gently until smooth and completely blended Let mixture cool for several minutes before moving on so colored chips stay intact
- Mix in Color:
- Add the mini rainbow colored chips and fold them in just enough to distribute evenly throughout the fudge batter
- Pour and Top:
- Spread the mixture evenly into your prepared pan Use a spatula to smooth the top Immediately scatter pastel colored sprinkles across the surface so they stick
- Chill:
- Refrigerate the pan uncovered for at least two hours or until the fudge is firm to the touch The waiting is the hardest part but it makes slicing clean and easy
- Serve:
- Use the foil or parchment tabs to lift the set fudge from the pan Cut into even squares and arrange on a platter
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I always look forward to adding extra sprinkles with my kids It turns a regular candy recipe into a fun family craft and no two batches ever look quite the same
Storage Tips
Keep your Easter fudge in an airtight container to stay soft and creamy It holds best in the refrigerator and you can also freeze the finished fudge for up to three months for a sweet surprise later
Ingredient Substitutions
You can swap the vanilla almond bark for high quality white chocolate melting wafers if you prefer For a nutty twist try using pastel colored candy coated chocolates in place of the rainbow chips
Serving Suggestions
Cut fudge into small squares and pile onto a platter or nestle into decorative cupcake liners for a party You can even gift bundles in cellophane bags tied with ribbon as thoughtful homemade presents
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Cultural and Historical Notes
Fudge has long been a homemade candy classic in American kitchens and each family seems to have its own special version This Easter take combines that tradition with the joy of spring colors and candies for a holiday worthy twist
Recipe FAQs
- → How do I prevent the rainbow chips from melting?
Let the mixture cool slightly after melting the almond bark before stirring in the chips. This helps retain their shape and color.
- → Can I substitute the vanilla almond bark?
Yes, white chocolate or candy melts can be used as an alternative, though the flavor and consistency may vary slightly.
- → What pan size is best for this treat?
An 8x8-inch pan is recommended for even thickness and easy portioning. Line it with foil or parchment for simple removal.
- → How long should I chill the fudge?
Refrigerate for at least 2 hours, or until fully hardened, before cutting and serving for the best texture.
- → Are additional toppings suitable?
Feel free to experiment with other festive toppings like crushed candy, coconut flakes, or edible glitter for extra flair.