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Layered Easter Fudge

Easy Easter fudge squares stacked on a white plate on a bright white marble surface, with chocolate and white fudge layers topped with pastel mini eggs and colorful sprinkles.
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Layered Easter Fudge is a creamy no bake candy with a rich semi sweet chocolate layer, a sweet white chocolate layer, colorful sprinkles, and crunchy Cadbury mini eggs. It chills into firm little squares that are easy to slice for Easter baskets, brunch trays, or a festive dessert board.

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
  • 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 Cadbury mini eggs

Instructions

  1. Line the pan: Line an 8 by 8 inch baking pan with foil, leaving some overhang so the fudge lifts out easily once set.
  2. Prep the candy: Set aside a few Cadbury mini eggs to keep whole for the top, then roughly chop the rest into small pieces.
  3. Make the chocolate layer: Add the semi sweet chocolate chips, 7 oz sweetened condensed milk, and 2 Tablespoons Marshmallow Creme to a medium saucepan over medium heat. Stir constantly until melted and smooth, then spread evenly into the prepared pan.
  4. Make the white layer: Add the white chocolate chips, remaining 7 oz sweetened condensed milk, and remaining 2 Tablespoons Marshmallow Creme to a clean saucepan over medium heat. Stir until smooth, then remove from heat and mix in the vanilla extract.
  5. Add sprinkles: Gently fold 1/3 cup sprinkles into the white fudge just until scattered through the mixture. Spread the white fudge evenly over the chocolate layer.
  6. Top and chill: Sprinkle the remaining Tablespoon of sprinkles over the top, then press on the whole and chopped Cadbury mini eggs. Cover and refrigerate for 4 hours, or until firm enough to slice cleanly.

Notes

Use full fat sweetened condensed milk for the best set and creamy texture. Fold the sprinkles in gently so the colors do not bleed into the warm white fudge. Store fudge in an airtight container in the refrigerator for up to 1 week, with parchment between layers if stacking.

Nutrition

Keywords: Easter fudge

Find it online: https://cozyhomeplate.com/layered-easter-fudge/