Easy Easter Fudge
Easy Easter Fudge combines melted chocolate chips and sweetened condensed milk with soft marshmallows and crunchy candy eggs for a rich no-bake holiday treat made in minutes.
Equipment
- Microwave-safe glass bowl
- 8 x 8-inch baking pan
- Parchment paper or waxed paper
- Rubber spatula
- Long sharp knife
Ingredients
- 12 oz chocolate chips 1 bag
- 14 oz sweetened condensed milk 1 can
- 1 1/2 cups marshmallows
- 1 1/3 cups mini candy-coated chocolate eggs about a 10oz bag
- 1 teaspoon vanilla optional
Instructions
- Place the chocolate chips in a microwave-safe bowl and pour the sweetened condensed milk over them. Microwave on high for 2 1/2 to 3 minutes. The chips should look softened and the condensed milk should be hot around the edges.
- Stir the warm mixture thoroughly until the chocolate melts into a smooth, glossy fudge batter. It should fall from the spatula in a thick ribbon with no visible chips remaining.
- Fold in the marshmallows just until they are spread through the chocolate mixture. They will puff and soften slightly, but should still hold their shape rather than disappearing into the fudge.
- Line an 8 x 8-inch pan with waxed paper or parchment paper, leaving enough overhang to lift out the fudge later. Scatter 1/2 the mini candy-coated chocolate eggs across the bottom of the pan.
- Spoon the fudge mixture over the candy eggs and smooth the surface with a spatula. Press the remaining mini candy-coated chocolate eggs across the top while the mixture is still warm.
- Chill the pan for about 30 to 45 minutes, until the fudge feels firm with a slight give under a gentle fingertip press. Lift it out by the paper edges and cut into pieces.
Notes
Milk choice: Always use sweetened condensed milk rather than evaporated milk, as evaporated milk is too thin and will prevent the fudge from setting properly.
Microwave tip: Stop heating as soon as the chocolate chips look softened. Residual heat from the bowl will finish melting them as you stir, preventing greasy or seized chocolate.
Marshmallow tip: Fold the marshmallows in gently and stop stirring once distributed so they maintain their pockets of texture instead of melting completely into warm chocolate.
Slicing tip: Warm a sharp chef's knife under hot water, dry it completely, and press straight down without sawing to slice through candy eggs cleanly without smearing edges.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.