Description
Easter White Chocolate Candy Fudge is a heavenly treat that combines creamy white chocolate with a crunchy cookie base and colorful candy pieces, perfect for celebrating the holiday!
Ingredients
Scale
- 1 ½ cups finely crushed vanilla wafers or shortbread cookies
- 4 tablespoons unsalted butter, melted
- 3 cups high-quality white chocolate chips (with cocoa butter)
- 1 (14 oz) can full-fat sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ¾ cup chopped pastel candy-coated chocolates (mini eggs or M&M-style)
- 2 tablespoons pastel sprinkles (optional)
- Whole pastel mini eggs (for topping)
- Extra chopped candy pieces for garnish
Instructions
- Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal later. Set aside.
- Make the Cookie Base: In a medium bowl, combine the crushed vanilla wafers and melted butter. Stir until the mixture resembles evenly moistened sand. Press the crumb mixture firmly into the bottom of the prepared pan, creating an even and compact layer approximately ¼ inch thick. Use the back of a spoon or the bottom of a flat glass to pack it tightly. Refrigerate for 15–20 minutes to firm up while preparing the fudge layer.
- Prepare the White Chocolate Fudge: In a medium heavy-bottom saucepan, combine white chocolate chips, sweetened condensed milk, and 2 tablespoons butter. Place over low heat and stir constantly using a silicone spatula for about 5–7 minutes until fully melted and smooth. Do not allow the mixture to boil or overheat. Once smooth and glossy, remove from heat and stir in vanilla extract. Allow the mixture to cool for 1–2 minutes before adding candy pieces.
- Add the Candy Pieces: Gently fold in the chopped pastel candy-coated chocolates and sprinkles (if using). Stir just until evenly distributed, avoiding overmixing to keep the candy shells intact.
- Assemble: Remove the chilled cookie base from the refrigerator. Pour the white chocolate fudge mixture over the base and spread evenly with a spatula. Smooth the top without swirling. Press whole pastel mini eggs gently into the surface and sprinkle additional chopped candy pieces over the top if desired.
- Chill: Refrigerate for at least 2–3 hours, or until completely firm. Once fully set, lift the fudge out using the parchment paper overhang and transfer to a cutting board. Using a sharp knife, cut into squares. For clean edges, warm the knife under hot water, wipe dry, and slice straight down without sawing.
Notes
- For best results, use high-quality white chocolate chips with cocoa butter for a smooth fudge.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- This fudge can be customized with different colors of candy-coated chocolates for various holidays.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg