🌷 Easter Fudge 🐰
Ingredients
3 cups high-quality white chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp pure vanilla extract
¼ tsp fine sea salt
½ cup pastel M&M’s or mini candy eggs (plus extra for topping)
Optional: 2-3 drops pastel food coloring (pink, yellow, or purple)
Instructions
1. Prep the Pan:
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with nonstick spray.
2. Melt the Fudge Base:
In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.
3. Add Flavor and Color:
Remove the saucepan from heat. Stir in the vanilla extract and sea salt.
For a festive touch, add 2-3 drops of pastel food coloring (optional) and mix until the color is evenly distributed.
4. Fold in the Candies:
Gently fold in ½ cup of pastel M&M’s or mini candy eggs, reserving a few for topping. Be careful not to overmix to avoid melting the candies.
5. Set the Fudge:
Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
Press the reserved candies onto the top in a decorative pattern.
6. Chill and Slice:
Refrigerate the fudge for at least 2 hours, or until firm. Once set, use the parchment paper to lift the fudge out of the pan. Cut into 16 squares and serve!