Description
This Easy Easter Fudge Recipe features a rich chocolate fudge layer topped with a creamy white chocolate fudge layer, decorated with colorful sprinkles and Cadbury mini eggs for a festive holiday treat. Perfectly smooth and sweet, this no-bake dessert sets in the fridge to create a delicious, chocolaty delight for Easter celebrations.
Ingredients
Scale
Chocolate Fudge Layer
- 1 1/2 cups semi-sweet chocolate chips
- 7 oz. full-fat sweetened condensed milk, half of a can
- 2 Tablespoons Marshmallow Creme, Fluff
White Fudge Layer
- 1 1/2 cups white chocolate chips
- 1 teaspoon vanilla extract
- 1/3 cup sprinkles
- 1 Tablespoon sprinkles, additional for topping
- 1 cup Cadbury mini eggs
Instructions
- Prepare Baking Pan: Line an 8×8 inch baking pan with foil, leaving enough foil overhang on the edges to easily lift out the fudge once it’s set.
- Prepare Mini Eggs: Set aside at least 9 mini eggs whole for topping. Chop the remaining mini eggs into various sizes to decorate the top of the fudge later and set aside.
- Make Chocolate Fudge Layer: In a medium saucepan over medium heat, mix the semi-sweet chocolate chips, half of the sweetened condensed milk, and Marshmallow Creme. Stir continuously until the mixture is melted and smooth. Pour this chocolate fudge evenly into the prepared pan and spread it out with a rubber spatula.
- Make White Fudge Layer: In another saucepan over medium heat, mix the white chocolate chips, remaining sweetened condensed milk portion (estimated as half a can, so rest of 7 oz used here), and Marshmallow Creme if any remains, stirring until melted and smooth. Remove from heat and stir in 1 teaspoon vanilla extract completely.
- Add Sprinkles to White Fudge: Gently fold in 1/3 cup of sprinkles carefully to avoid bleeding of colors. Pour white fudge layer over the chocolate layer and spread evenly.
- Decorate Fudge: Sprinkle the remaining tablespoon of sprinkles over the white fudge. Place the 9 whole Cadbury mini eggs in 3 rows of 3 on top, then sprinkle the chopped mini eggs over the fudge for decoration.
- Set the Fudge: Cover the pan loosely with foil and refrigerate for 4 hours to set, or leave at room temperature overnight if preferred.
- Remove Fudge from Pan: Use the foil overhang to lift the set fudge from the pan. Flip it gently onto a cutting board, remove the foil from the bottom, then flip it right side up again on the cutting board.
- Slice and Serve: Use a sharp knife to cut the fudge into 1-inch squares. If kept refrigerated longer than 4 hours, let the fudge sit at room temperature for 20 minutes before slicing for easier cutting.
Notes
- Ensure constant stirring while melting to prevent chocolate from burning or sticking.
- Do not over-mix the sprinkles into the white fudge to avoid color bleeding.
- You can substitute Marshmallow Creme with marshmallow fluff if unavailable.
- Use a sharp knife dipped in hot water and wiped dry between slices for cleaner cuts.
- Fudge can be stored covered in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 square (approx. 2 inch)
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
