Are you looking for a fun and easy recipe to make Easter egg fudge? I’ve got you covered. I love creating easy fudge recipes, and this one is perfect for this time of year (but can also easily be adapted).
This easy fudge recipe is a no-fail, no-bake recipe that literally takes just a few minutes to make. Perfect if you want something quick and impressive for Easter. With only 4 ingredients, the end result is creamy, rich and indulgent!
Easter is the perfect excuse to do fun things with chocolate. And this recipe is no exception. Plus, you need just a few ingredients.
If you’ve tried any of my other fudge recipes (like this pecan caramel and chocolate fudge!) you know that I like to keep things simple. For this recipe, you need a small baking dish, lined with parchment paper.
Remove the foil from all of the Easter eggs if necessary.
Add the condensed milk, chocolate, and vanilla into a saucepan. Heat it over low heat while you keep stirring until the chocolate is completely melted.
Pour the chocolate mixture into the prepared baking dish and gently press the Easter eggs on top of the fudge. Don’t press too hard. Since the fudge mixture is warm, it’s normal for them to melt slightly. If you do not press them too hard, they will keep their shape.
Let the fudge cool and set in about 3 hours. You can place it in the fridge covered in plastic wrap if you want to. Once it is set, you can slice it into squares.
It’s best to store the Easter egg fudge in the fridge for up to a week. Make sure to cover it properly or place in an airtight container.
Yes, you can freeze the Easter egg fudge in an airtight container for up to three months.
If you love fudge as much as I do, make sure to check out these delicious fudge recipes as well!
Absolutely! While milk chocolate gives this fudge a classic creamy flavor, you can also use dark chocolate for a richer taste or white chocolate for a sweeter version. You can even mix different chocolates.
Any mini Easter eggs will work, solid, filled, or even crunchy ones. Keep in mind that softer fillings (like praline or caramel) blend more into the fudge, while firmer fillings will keep their shape better.
This usually happens if the mixture didn’t heat long enough for the chocolate to fully melt and bind with the condensed milk. Make sure everything is completely smooth before pouring it into the pan. Also, chilling it in the fridge helps it firm up nicely.
Dip a sharp knife in hot water, wipe it dry, and then slice. Repeat between cuts for clean, sharp edges. This is especially helpful since the Easter eggs can be quite firm.
They may soften slightly from the heat, but if you gently press them in and leave them undisturbed, they’ll mostly hold their shape inside the fudge.
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