Description
Easy and delicious Easter Candy Fudge loaded with your favorite Easter treats like Cadbury Mini Eggs, Reese’s, and jelly beans! A simple, creamy chocolate fudge base makes this a perfect holiday treat.
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 3 cups semi-sweet chocolate chips
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups Easter candy, such as Cadbury Mini Eggs, Reese’s Peanut Butter Cups, jelly beans, chopped
Instructions
- Melt the Chocolate and Butter: In a large, microwave-safe bowl, combine the semi-sweet chocolate chips and softened butter. Microwave in 30-second intervals, stirring after each interval, until the chocolate and butter are completely melted and smooth. Be careful not to overheat the chocolate. Alternatively, melt in a double boiler over simmering water.
- Stir in the Sweetened Condensed Milk: Remove from heat and stir in the sweetened condensed milk until well combined and smooth.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt until just combined.
- Chop the Candy: Chop larger candies like Reese’s or Cadbury Eggs into smaller pieces.
- Fold in the Candy: Gently fold the chopped Easter candy into the chocolate fudge mixture, reserving some for topping.
- Prepare the Pan: Line an 8×8 inch square baking pan with parchment paper, ensuring it overhangs the sides.
- Pour the Fudge into the Pan: Pour the fudge mixture into the prepared pan and spread it evenly.
- Top with Remaining Candy: Sprinkle the remaining chopped Easter candy over the top of the fudge and gently press it in.
- Chill the Fudge: Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the fudge to set completely.
- Remove the Fudge from the Pan: Once set, lift the fudge out of the pan using the parchment paper overhang.
- Cut the Fudge: Cut into squares using a sharp knife. For cleaner cuts, run the knife under hot water and wipe it dry between cuts.
- Serve and Enjoy: Serve immediately or store in an airtight container in the refrigerator for up to a week.
Notes
- Candy Variations: Use any type of Easter candy you like.
- Nutty Fudge: Add 1/2 cup of chopped nuts.
- Peanut Butter Swirl: Swirl in a tablespoon or two of peanut butter.
- White Chocolate Fudge: Substitute white chocolate chips.
- Double Chocolate Fudge: Add 2 tablespoons of unsweetened cocoa powder.
- Storage: Store in an airtight container in the refrigerator for up to a week or freeze for up to 2 months.
- Microwave Tips: Heat in short intervals to prevent burning.
- Double Boiler Method: Ensure the bowl doesn’t touch the water.
- Softening Butter: Soften butter at room temperature.
- Parchment Paper: Essential for easy removal.
- Fudge is too soft: Chill longer.
- Fudge is too hard: Let sit at room temperature.
- Chocolate seized up: Add a teaspoon of vegetable oil or shortening.
- Candy is sinking to the bottom: Chill the fudge mixture before adding candy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes