Easy Easter Fudge
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Easy Easter Fudge
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This Easy Easter Fudge has two luscious layers of chocolate mixed with sprinkles and topped with Cadbury mini eggs. A fun Easter dessert that's easy to customize and fun to make!
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Ingredients
Chocolate Fudge Layer
- 1 1/2 cups semi-sweet chocolate chips
- 7 oz. full-fat sweetened condensed milk half of a can
- 2 Tablespoons marshmallow creme Fluff
White Fudge Layer
- 1 1/2 cups white chocolate chips
- 7 oz. full-fat sweetened condensed milk half of a can
- 2 Tablespoons marshmallow creme Fluff
- 1 teaspoon vanilla extract
- 1/3 cup Sprinkles plus an additional Tablespoon
- 1 cup Cadybury mini eggs
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Instructions
- Line an 8x8 inch baking pan with foil, leaving enough to hang over the edges so that you can easily lift it out once it's set.
- Take at least 9 mini eggs and set them aside to remain whole. The rest can be chopped into a variety of sizes to decorate the top of the fudge. Set aside.
- Mix all of the chocolate fudge over together in a medium saucepan over medium heat. Stir continuously until melted and smooth. Pour into the baking pan and use a rubber spatula to spread it out evenly.
- In another saucepan, mix the chocolate chips, condensed milk and Fluff over medium heat until melted and smooth. Remove from heat and stir in the Vanilla until completely combined.
- Gently and slowly fold in the 1/3 cup of sprinkles. Don't over-mix or the colors will bleed. Pour it over the chocolate layer and spread until smooth.
- Sprinkle the remaining Tablespoon of sprinkles over the top of the fudge. Take the whole Cadbury mini eggs and place them in 3 rows of 3 on the top of the fudge, then sprinkle the remaining chopped eggs on top.
- Cover with foil and place in the fridge for 4 hours to set, or at room temperature overnight to set.
- Once set, lift the fudge out of the baking pan by holding onto the excess foil. Flip it gently onto a cutting board, remove the foil from the bottom of the fudge, then flip it back around onto the cutting board.
- Use a sharp knife to slice the fudge into one-inch squares. If the fudge has been in the fridge for more than 4 hours, you may need to let it sit at room temperature for 20 minutes until you can slice it.
Nutrition Information
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Calories
727kcal
(36%)
Carbohydrates
90g
(30%)
Protein
10g
(20%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Cholesterol
29mg
(10%)
Sodium
119mg
(5%)
Potassium
471mg
(13%)
Fiber
2g
(8%)
Sugar
83g
(166%)
Vitamin A
235IU
(5%)
Vitamin C
2.4mg
(3%)
Calcium
290mg
(29%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 90g | 30% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 29mg | 10% |
| Sodium | 119mg | 5% |
| Potassium | 471mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 83g | 166% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 290mg | 29% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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