Looking for a delightful treat that will make your Easter celebrations unforgettable? Look no further than this Easy Easter Egg Fudge! With its creamy white chocolate base and festive mini chocolate eggs, this no-bake recipe is not only a breeze to whip up in just 10 minutes, but it also promises to be a hit with family and friends. Perfect for sharing or indulging on your own, this fudge is a sweet surprise that will leave everyone wanting more. Dive into this recipe and discover how to create a deliciously simple dessert that captures the spirit of Easter!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 16 pieces
Ingredients
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup mini chocolate eggs
Instructions
- Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal later.
- In a medium microwave-safe bowl, combine white chocolate chips and sweetened condensed milk.
- Microwave the mixture in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Be careful not to overheat.
- Add vanilla extract to the melted chocolate mixture and stir until well combined.
- Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
- Gently press the mini chocolate eggs into the surface of the fudge, distributing them evenly across the top.
- Refrigerate the fudge for at least 2 hours or until completely set and firm.
- Using the overhanging parchment paper, lift the fudge out of the pan and place on a cutting board.
- Cut the fudge into 16 equal squares, ensuring each piece has a chocolate egg.
- Store the fudge in an airtight container in the refrigerator for up to 1 week.
Tips
- Microwave Caution: When melting the chocolate chips and sweetened condensed milk, microwave in short bursts (30 seconds) and stir in between to prevent overheating, which can cause the chocolate to seize.
- Parchment Paper: Using parchment paper not only makes for easy removal but also helps to keep the fudge from sticking to the pan. Make sure to leave enough overhang for easy lifting.
- Chill Time: Allow the fudge to set in the refrigerator for at least 2 hours. This ensures it firms up nicely and is easy to cut into perfect squares.
- Customization: Feel free to get creative! You can substitute the mini chocolate eggs with other candies or even add a sprinkle of sea salt on top for a sweet and salty twist.
- Storage: Keep your fudge in an airtight container in the fridge. It will stay fresh for up to a week—if it lasts that long!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 15mg
