Easy Easter Fudge

by | Mar 23, 2018

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This easy Easter fudge has just 3 main ingredients and is topped with Candy-coated Easter Eggs and mini marshmallows. A fun Easter treat to prepare and eat.

I like having a range of Easter Baking Ideas up my sleeve for the Easter Holidays. I love preparing fresh hot cross buns from scratch and eating them warm with melted butter. I love a homage to bunnies with a great carrot cake recipe, topped with cream cheese frosting of course. But given the chocolate focus of Easter, I can’t go past a chocolate Easter fudge for treats.

This Easter Fudge recipe is based on the Quick and Easy Chocolate Fudge. You only need three main ingredients: butter, condensed milk, and white chocolate. Just melt them together, add your Easter goodies, and let it set in the fridge! Can’t get easier than that.

To make my Easter Egg fudge a little fancier, I tinted the fudge mixture three different pastel colours and swirled them together in the pan. The bright eggs you see pictured are my favourites: the crispy M&M Easter eggs. Partly because they’re fabulous and bright, and partly because I’m tired of seeing those pale Cadbury candy eggs in a million sponsored posts at this time of year. (PS. This is not a sponsored post for anyone either).

I just honestly love the beautiful bright colours and find that their crispy insides make them a lighter alternative to solid chocolate eggs.

For a chewy texture I also added some pink and white mini marshmallows.

You will need about 4 hours of chilling time up your sleeve if you’re making these for an event, so keep that in mind. You could also customise these to your tastes, using any Easter eggs and lollies of your choice. If you’re not a white chocolate fan, just swap in milk and/or dark chocolate, but note that the colour-effect won’t work.

If you want to involve kids in the kitchen and introduce them to baking, get them to decorate the fudge. It’s loads of fun!


Click to watch how to make Chocolate Easter Fudge

Easy Easter Fudge

Print Recipe


A fast and easy chocolate fudge with pastel Easter colours and delicious Easter egg filling.
Easy Easter Fudge
Course Sweets
Cuisine Baking
Servings 20 pieces
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 4 hours chilling


  • 395 g Sweetened Condensed Milk
  • 50 g Unsalted Butter
  • 400 g White Chocolate finely chopped
  • 100 g Candy coated Easter Eggs I used crispy M&M Easter eggs
  • 30 g mini Marshmallows
  • 3 Liquid food colours


  1. Line a rectangular baking tin that's about 25cm x 15cm (10 x 6 in) with baking paper.
  2. Add the condensed milk and butter to a medium sized saucepan. Heat gently over low heat, stirring constantly, until the butter has melted. Add in the white chocolate and stir until all the chocolate has melted.
  3. Working quickly split the mixture across three bowls and add just 2-3 small drops of food dye to each bowl. Tint each bowl of chocolate a different colour and stir the colour into the mixture.
  4. Blob spoonfuls of fudge mixture in a random pattern across the baking tin. Swirl a fork or skewer through the mixture to create a fun swirling pattern. Sprinkle the marshmallows and easter eggs on top, and press them in lightly.
  5. Refrigerate the fudge for 2 – 4 hours to set completely. When firm, cut into small pieces to serve.

Recipe Notes

  • You can swap white chocolate for milk or dark chocolate if you’d like a different flavoured fudge. The food colours are unlikely to show up if you do though.
  • Be careful when heating the condensed milk and chocolate. If the heat is too high and the mixture isn’t stirred, it could stick and burn to the bottom of the pan.
  • Also add just a few drops of food colours to chocolate. Too much liquid and the chocolate will “seize”, going grainy and weird.
  • You need to work very quickly when adding the colours and decorating the fudge, as it starts to set straight away. In the video I tried to make two layers of fudge with some eggs and marshmallows in the middle. It did work, but you must work very very quickly. I'd suggest just making a single layer as in the recipe and decorating the top of the fudge.
  • This fudge is quite sweet, so a little goes a long way!
  • I chopped some of my Easter Eggs in half because they were quite large
Cake Mistress 23 March, 2018

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