Description
A delightful and easy-to-make layered Easter fudge featuring rich chocolate and creamy white chocolate layers, topped with colorful sprinkles and Cadbury mini eggs. Perfect for festive celebrations and sweet treats.
Ingredients
Scale
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
- 1 teaspoon vanilla extract
- 1/3 cup sprinkles
- 1 tablespoon sprinkles (additional for topping)
- 1 cup Cadbury mini eggs
Instructions
- Prepare the pan: Line an 8×8 inch baking pan with foil, leaving enough overhang on the sides to easily lift the fudge out once it’s set.
- Prepare mini eggs: Set aside at least 9 whole mini eggs for topping. Chop the remaining eggs into various sizes for decoration and set aside.
- Make chocolate fudge layer: In a medium saucepan over medium heat, mix the semi-sweet chocolate chips, half can of sweetened condensed milk, and Marshmallow Creme. Stir continuously until melted and smooth. Pour the mixture into the prepared pan and spread evenly with a rubber spatula.
- Make white fudge layer: In another saucepan over medium heat, combine the white chocolate chips, remaining sweetened condensed milk (estimated 7 oz), and Marshmallow Creme (assumed extra 2 tablespoons), stir until melted and smooth. Remove from heat and stir in vanilla extract until fully combined.
- Add sprinkles: Gently fold in 1/3 cup sprinkles into the white fudge mixture without over-mixing to prevent color bleeding. Pour this layer over the chocolate fudge layer and spread evenly.
- Top fudge: Sprinkle the additional 1 tablespoon of sprinkles over the white fudge layer. Arrange the 9 whole Cadbury mini eggs in three rows of three on top, then sprinkle chopped mini eggs over the entire surface.
- Set fudge: Cover the pan with foil and refrigerate for 4 hours to set, or leave at room temperature overnight until firm.
- Remove fudge: Once set, carefully lift the fudge out of the pan using the foil edges. Flip the fudge onto a cutting board, peel off the foil, then flip it again so the decorated side faces up.
- Slice fudge: Use a sharp knife to cut the fudge into 1-inch squares. If refrigerated over 4 hours, let sit at room temperature for 20 minutes before slicing for easier cutting.
Notes
- Line the pan with foil for easy removal and cleanup.
- Do not over-mix sprinkles in the white fudge layer to keep colors vibrant.
- Use a sharp knife warmed by running under hot water for cleaner fudge slices.
- If fudge is too firm after chilling, allow it to soften slightly at room temperature before cutting.
- Marshmallow Creme can be substituted with an equal amount of white marshmallows melted if unavailable.
- Store fudge in an airtight container in the refrigerator for up to one week.
