Description
Easter Egg Fudge is a delightful and festive treat perfect for celebrating Easter. This creamy and rich fudge is adorned with colorful mini eggs, making it both visually appealing and delicious.
Ingredients
Scale
- 2 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup mini chocolate eggs, crushed
- 1/4 cup unsalted butter
- Pinch of salt
Instructions
- Line an 8×8 inch baking dish with parchment paper.
- In a medium saucepan, combine white chocolate chips, sweetened condensed milk, and butter over low heat.
- Stir continuously until the chocolate is melted and the mixture is smooth.
- Remove from heat and stir in vanilla extract and salt.
- Fold in half of the crushed mini chocolate eggs.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining crushed mini chocolate eggs on top, pressing them gently into the fudge.
- Refrigerate for at least 2 hours or until set.
- Once set, cut into squares and serve.
Notes
- Store the fudge in an airtight container in the refrigerator for up to a week.
- You can use any type of mini chocolate eggs for this recipe.
- For a more colorful appearance, use a variety of colored mini eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 18g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg