Easter Fudge is a fun, festive, and easy treat! No candy thermometer needed—just quick, simple, and topped with Cadbury Creme Eggs for a guaranteed crowd-pleaser.
The Best Easter Fudge
I love fudge, so I had to make an Easter version of my favorite fudge recipe—and it’s amazing! It’s easy, delicious, and packed with a creamy chocolate base topped with mini fondant-filled creme eggs.
No candy thermometer or special equipment needed, making it perfect for beginners or anyone short on time. Prep takes 20 mins or less, and it’s a great make-ahead treat for Easter!
Ingredients In Easter Fudge
- Unsalted butter: Manages the salt level so the fudge isn’t too salty.
- Chocolate chips: Use milk, dark, semi-sweet, or bittersweet.
- Fine sea salt: Boosts the chocolate flavor and cuts sweetness.
- Sweetened condensed milk: Use full-fat; evaporated or low-fat won’t work.
- Pure vanilla extract: Adds to the flavor; high-quality vanilla is best.
- Mini Cadbury Creme Eggs: Replace with other mini candies if needed.
- Optional – Mini chocolate chips: Add on top for extra texture and chocolatey goodness.
Variations
Don’t love Creme Eggs? Try mini caramel eggs instead! No luck finding them? Use any chocolate Easter eggs!
How To Make Easter Fudge:
- Use high-quality chocolate: The better the chocolate, the more flavorful the fudge.
- Line pan: Use parchment or foil to keep fudge from sticking so you can lift it out.
- Don’t overheat: Melt butter, chocolate, and milk on low, stirring the whole time. Remove as soon as it’s melted.
- Add eggs carefully: Space Creme Eggs evenly for a nice look.
- Chill: Let the fudge firm up completely before cutting.
- Use a hot knife: Warm and dry your knife for clean slices.
Storage
Leftovers?
- Store Easter Fudge in an airtight container in the fridge for up to a week. Best served cold.
- Store whole or cut into squares. If cutting, wrap pieces tightly in plastic and put them in an airtight container or bag.
- Wrap pieces individually and freeze in a container or bag for up to three months.
More Easter Treats:
- Easter Pretzels only three ingredients!
- Easter Treats with free bag toppers
- Carrot Cake with homemade cream cheese frosting
- Magic Bars with spring M&M’s
- Carrot Cake Cupcakes with cream cheese frosting
Easter Fudge
This Easter Chocolate Creme Egg Fudge recipe is the perfect fun and festive treat to make this Spring! Not only is it quick and easy to make, but it doesn't require a candy thermometer or any special equipment. This makes it a great option for those who are new to making candy. And with the delicious Cadbury Creme Eggs adorning the top, it's sure to be a crowd pleaser this Easter!
Equipment
- 8×8 or 9×9-inch pan and parchment paper (or foil) (Note 1)
Ingredients
- 4 tablespoons unsalted butter
- 3 cups high-quality chocolate chips (Note 2)
- ¼ teaspoon fine sea salt
- 1 can (14 oz.) sweetened condensed milk (full-fat, NOT evaporated milk)
- 1 teaspoon pure vanilla extract
- 12 mini Cadbury Creme Eggs (or Cadbury Caramel Eggs) (Note 3)
- Optional: ¼ cup mini chocolate chips
Instructions
- PREP: Line pan with parchment paper (or foil), leaving an overhang for easy removal. Do not skip this step or you probably won't be able to get the fudge out looking very nice. Cut the butter into 1-tablespoon-sized pieces.
- CHOCOLATE EGGS: Unwrap the eggs and slice them in half with a sharp knife.
- COMBINE: In a thick-bottomed nonstick pan, heat the butter, chocolate chips, salt, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly, making sure to scrape the sides and bottom. Resist the urge to increase the heat– your patience will pay off!
- ADD FLAVOR: As soon as the mixture is melted and smooth, remove the pan from heat. Stir in the vanilla extract; mix well.
- ADD CHOCOLATE EGGS: Transfer the mixture to the prepared pan. Spray a spatula with nonstick cooking spray and spread the fudge into one even layer with a smooth, even top. Press the chopped eggs into the top of the fudge spacing them evenly apart. IF desired, sprinkle on the mini chocolate chips and gently press them in. Cover tightly and refrigerate for six hours or until fudge is firm.
- SERVE: Remove fudge from the pan, using the parchment paper overhang. Cut the fudge with a hot, very sharp knife. (Run it under hot water, dry, and then make quick cuts.) I recommend cutting the fudge into small pieces — it's rich!
- STORAGE: Fudge is best stored in an airtight container in the fridge and enjoyed cold. If it's left out of the fridge for long, the fudge becomes dry. Leftover fudge will stay fresh for up to two weeks in an airtight container in the fridge, but we like it best when eaten within three days.
- FREEZING: Cut the fudge into squares and wrap each piece individually in plastic wrap (as airtight as possible). Then place each wrapped piece in a large freezer bag. Seal, removing as much air as possible. If you don't wrap each piece individually, be sure to separate pieces with wax paper so they don't freeze and stick together. Thaw pieces in the fridge.
Recipe Notes
Note 1: Pan size: For thicker fudge, use an 8×8-inch pan. Photos in the post show the thickness of the fudge using a 9×9-inch pan.
Note 2: Chocolate: High-quality chocolate makes such a difference in the taste of this fudge recipe. My favorite brands are Ghirardelli® and Guittard® (not sponsored). Use whatever flavor of chocolate you like best or a combination of a couple of kinds. We like milk and dark chocolate mixed (half and half) or plain milk chocolate best! This recipe is also a great way to use up any leftover bags of chips you may have in your pantry. Don’t hesitate to throw together different combinations to create a unique and delicious flavor!
Note 3: Cadbury Creme Eggs: Be sure to grab the mini eggs; the large ones are too big and make a mess when cutting them up. If you don’t love creme eggs, try the caramel ones instead! Unable to find either? Use any chocolate egg-shaped Easter candy!
Nutrition
Serving: 1serving | Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 84mg | Sugar: 15g | Vitamin A: 71IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.03mg
Nutrition information is automatically calculated, so should only be used as an approximation.
