Easter Fudge with Pastel Candies

My sister once accidentally bought white chocolate chips instead of semi-sweet and demanded I figure out something brilliant to do with them. This fudge became the happy mistake that now appears every Easter without fail.

Last year my niece declared herself the official sprinkler of the household after carefully distributing the pastel confetti on top. The fudge vanished from the Easter basket before the actual eggs were even found.

Ingredients

• White chocolate chips: These form the silky base and melt into something luxurious, so grab good quality ones
• Sweetened condensed milk: The secret behind that velvety, creamy fudge texture we all love
• Unsalted butter: Just enough richness without making the fudge too heavy
• Pure vanilla extract: Rounds out the sweetness and adds that comforting bakery aroma
• Pastel candy-coated chocolate eggs: Half gets folded in, half decorates the top for maximum festivity
• Pastel sprinkles: Because Easter deserves all the color possible

Instructions

Prep your pan:

Parchment paper with overhang is your best friend here, trust me on this

Melt everything together:

Low heat and constant stirring are the keys to silky smooth fudge without any burned chocolate mishaps

Add vanilla and cool slightly:

This brief pause makes folding in candies so much easier

Fold in half the candies:

They will melt slightly creating those gorgeous ribbons of color throughout

Spread and top:

Get it smooth and even, then press those remaining candies into the top

Chill until set:

At least two hours gives you perfectly firm squares that hold their shape

Cut and share:

The parchment handles make lifting the whole block out satisfyingly easy

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My mom now requests this instead of traditional Easter desserts, claiming the pastel candies make everything feel more like spring celebration.

Making It Your Own

Swap the white chocolate for milk or dark if you need something less sweet. Dark chocolate with pastel eggs creates the most sophisticated Easter treat I have ever tasted.

Storage Secrets

Keep this fudge refrigerated in an airtight container and it stays perfect for a whole week. The texture actually improves after a day or two as flavors settle into each other.

Serving Ideas

Tuck pieces into clear treat bags tied with pastel ribbon for instant party favors. Stack small squares on a cake stand for an impressive Easter dessert table centerpiece.

• Add a pinch of sea salt on top if you love that salty sweet contrast
• Try mini marshmallows instead of sprinkles for an extra fluffy variation
• Cold knife cuts cleaner slices, so rinse it under hot water between cuts

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Whether for baskets, gift plates, or just because Tuesday needed something pastel and sweet, this fudge delivers every single time.

Recipe Q&A

→ Can I use different types of chocolate?

Yes, you can substitute white chocolate with milk or dark chocolate chips for a richer flavor profile. Just ensure you adjust for sweetness differences.

→ How long does it need to chill?

The fudge requires at least 2 hours of refrigeration time to become firm. For best results, allow it to set completely before cutting.

→ What if I don't have pastel candy eggs?

You can use other pastel candies or sprinkles. Mini marshmallows, pastel M&Ms, or colored sugar crystals work well as alternatives.

→ Can this be made ahead?

Absolutely! The fudge stores well in the refrigerator for up to one week when kept in an airtight container.

→ Is this suitable for nut-free diets?

It can be made nut-free by carefully selecting candies that don't contain traces of nuts. Always check candy packaging for allergen information.