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Easter White Chocolate Fudge with Mini Eggs

A delightful fudge made with white chocolate and pastel candy-coated eggs, perfect for a celebratory treat during Easter.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Easter
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups white chocolate chips (about 18 ounces) Choose high-quality white chocolate chips.
  • 1 14-ounce can sweetened condensed milk Ensure it's a full can for proper consistency.
  • 1/4 cup unsalted butter Add richness to the fudge.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 1/2 cup chopped pecans (optional) Can substitute with almonds or walnuts.
  • 1 cup pastel candy-coated chocolate eggs (plus extra for topping) Lightly crush larger pieces for easier slicing.
  • 1 pinch salt Balances the sweetness.

Method
 

Preparation
  1. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease if needed.
  2. In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir continuously until melted and smooth, about 3 to 5 minutes, avoiding overheating.
  3. Remove from heat and stir in the vanilla extract and salt until fully incorporated.
  4. Gently fold in the chopped pecans and 3/4 cup of the pastel candy-coated eggs.
  5. Pour the fudge mixture into the prepared pan and smooth the top. Press the remaining candy-coated eggs on top for decoration.
  6. Refrigerate for at least 2 hours, or until firm.
  7. Lift the fudge from the pan using the parchment overhang and cut into squares with a sharp knife.

Notes

Serve chilled for best results. Dust with finely chopped pecans for garnish. Store in an airtight container in the refrigerator for up to 1 week. This fudge can be frozen for up to 3 months.