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Easy Easter Fudge

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Rich chocolate fudge filled with colorful mini marshmallows and Cadbury Mini Eggs. An easy Easter fudge that only takes 5 minutes to make!

Easy, Quick 4-Ingredient Easter Fudge | Kitchen Cents

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This 4-ingredient East fudge is a fun, festive treat everyone will love.  The rich chocolate-y fudge is filled with soft marshmallows and Cadbury mini eggs–candy-coated mini chocolate eggs.  

It’s a scrumptious way to welcome Spring and only takes 4 pantry staple stable ingredients and 5 minutes to make (minus chilling time, of course).

This easy Easter fudge is so quick and easy.  It’s an “eggs”ellent spring treat!  

I had to… the opportunity was there.  Haha.  

5 minutes is all it takes to make a batch of this yummy fudge. Once chilled and set it’s ready to cut and enjoy!

Here’s a little video on how easy this Easter fudge is to make. 🙂

INGREDIENTS NEEDED TO MAKE EASY EASTER FUDGE:

Here’s what you’ll need:

  • Chocolate – milk, semi-sweet or dark, whichever you prefer.
  • Sweetened condensed milk – make sure you have the right kind of milk it WILL make a difference. Sweetened condensed milk is different than evaporated milk or regular cows milk.
  • Mini marshmallows – I love the marshmallows because it gives this fudge a fun color. If you don’t like marshmallows you don’t have to include them.
  • Cadbury mini eggs
  • Vanilla – not required.  Vanilla can give this fudge an added homemade richness.
Ingredients

Pretty simple, right?  

This Easter fudge is a great treat to make when you need a chocolate quick fix.  

It whips up in about 5 minutes and can set within 20-30 minutes if placed in the freezer instead of the fridge.  

It’s a chocolate lover’s Easter dream and a fun recipe to make with the kids.

Easy 4-ingredient Easter Fudge | KitchenCents.com

You may already have most of the ingredients. If not, next time you’re at the store or putting together your pickup order, add it to the cart.  

This recipe is fantastic because the ingredients can be stored in the pantry.  They can be waiting and ready for when you are in a pinch and need a quick dessert, whether it’s for dinner or a little chocolate quick fix.  

No judgment here!  

This fudge is one of those super easy treats that are so fast to make yet taste delicious.  

You might want to pick up supplies for two batches because they’re gonna go quickly. 😉

HOW DO TO MAKE EASY EASTER FUDGE:

This fudge is so easy! 

In a microwave-safe bowl (I love using my pyrex glass bowls for this), pour the chocolate chips in the bottom then pour the sweetened condensed milk over the top. 

SWEETENED CONDENSED MILK:

I want to emphasize the importance of using SWEETENED CONDENSED MILK. This milk can be found in the baking aisle. It comes in a 7 or 14 ounce can usually. It’s very thick, creamy and sweet.

Some people use evaporated milk or regular milk in this recipe… DON’T DO IT!!! If you use something other than sweetened condensed milk this fudge WILL NOT SET.

So… do everyone a favor and make sure you use the correct kind of milk. SWEETENED CONDENSED MILK. 🙂

With everything that’s going on in the world right now, you can skip the store if you have the ingredients to make your own sweetened condensed milk. My friends over at My Recipe Treasures have shared a great recipe for homemade sweetened condensed milk which you can find HERE.

HEATING THE FUDGE MIXTURE:

Pop the chocolate mixture into the microwave for 2 1/2 to 3 minutes until the mixture is hot and the chocolate begins to melt.  Stir the chocolate milk mixture until the chocolate chips are completely melted.  The chocolate should be smooth.

Next, add the vanilla if you’d like but not required.  Vanilla is optional but definitely adds a homemade warmth and flavor.

Once the vanilla is mixed in, add the marshmallows.  

We like to use the multicolored marshmallows to give this Easter fudge a few more pops of pastel color.  My kids loved it!  

If you prefer the plain white marshmallows, you can use them instead or omit altogether. I’ve had many comments related to marshmallows. It’s a personal preference so I’ll leave the kind or omission of them up to you.

DON’T LIKE MARSHMALLOWS?

After creating and sharing this recipe… I’ve found there are A LOT of people that DO NOT LIKE marshmallows. Who knew?!

If you are one of these people, feel free to omit the marshmallows. Omitting the mini mallows will change the flavor a little bit but if you don’t like marshmallows it will be for your good. 😉

Although there will be “less” fudge if marshmallows are omitted, you will still make this fudge in an 8×8-inch pan. The fudge will come out a little thinner (referring to the height not consistency).

FINISH UP:

Line an 8×8-inch pan with waxed paper (you could also use parchment paper) then pour about half the mini chocolate eggs in the bottom.  

Next, pour the fudge into the pan and spread evenly until it’s smooth.  Top the fudge with the remaining mini chocolate eggs. 

So simple, right?

Once it’s complete, pop it into the fridge to chill out.  In my fridge, it takes about 45 minutes to set.  

If you’re in a hurry, you can try sliding the warm fudge into the freezer for 20-30 minutes to speed up the cooling process.

When I created this post, this is what mine looked like after it had cooled and and waxed paper been removed.  

Doesn’t it look yummy?

Chilled Easter Fudge

HOW DO I CUT THIS FUDGE AND HOW MANY PIECES DOES IT YIELD?

Here are a few tips that will make cutting this fudge easier:

  1. Use a long sharp knife.  One that will span the entire fudge.
  2. For a smooth cut, clean or wipe the knife after each use.
  3. Cut the Easter fudge into long strips then into squares.  

My husband, who is very analytical and a little critical, teased me for my uneven cutting in the video I made.  I just told him there were some regular-sized pieces, diet-sized pieces, and super-sized pieces.  Haha!

If you cut the 8×8-inch fudge into 6 strips then each strip into 6 pieces, you will end up with 36 pieces of fudge a little over a 1-inch by 1-inch each.  They end up being a two to three-biter.  I think that’s a perfect size for a piece of fudge. 🙂

Easy 4-ingredient Easter Fudge | KitchenCents.com

SHARE IT!

Once cut we enjoyed them… ALL!  Soooo delicious!  We ate almost all this batch ourselves but if you like to share, this is a great Easter treat to share with friends and neighbors or add to a chocolate Easter treat platter. 

If you have a little more self-control than we did, you can store this fudge in an airtight container on the counter or in the fridge. It will last for a week at room temperature or several weeks in the fridge.

That’s it my friends.

If you’re a fudge lover, chocolate lover, or Cadbury lover for that matter, this Easter fudge is a great recipe to have in your recipe box.  It’s quick, easy and tastes so yummy!

WHAT’S YOUR FAVORITE EASTER TREAT?

LOOKING FOR OTHER DELICIOUS RECIPES?

LOVE CADBURY MINI EGGS? YOU MAY ALSO LIKE THESE RECIPES:

Easy, Quick 4-Ingredient Easter Fudge | Kitchen Cents
Easy 4-ingredient Easter Fudge | KitchenCents.com

Easy Easter Fudge

Yield: 36 pieces
Prep Time: 5 minutes
Total Time: 5 minutes

Rich chocolate fudge filled with colorful mini marshmallows and Cadbury Mini Eggs. Easy Easter treat made in 5 minutes!

Ingredients

  • 12 oz bag chocolate chips
  • 14 oz can sweetened condensed milk
  • 1 1/2 cups marshmallows
  • 1 1/3 cups mini candy-coated chocolate eggs, about a 10oz bag
  • 1 teaspoon vanilla, optional

Instructions

  1. In a microwave-safe bowl, add chocolate chips then pour sweetened condensed milk over it.  Microwave on high for 2 1/2 to 3 minutes. 
  2. Stir hot chocolate and sweetened condensed milk until smooth.
  3. Add marshmallows and stir only until evenly distributed.  The marshmallows will puff slightly because the chocolate mixture is warm. Over mixing will cause the marshmallows to dissolve.
  4. Line 8 x 8-inch pan with waxed paper or parchment paper.  Place 1/2 the mini chocolate eggs to the bottom of the pan.
  5. Pour fudge mixture over the top and smooth out and place the remaining mini chocolate eggs on top.
  6. Chill until set (about 30-45 minutes) then cut into pieces.

Notes

You can use milk or semisweet chocolate, whichever you prefer. Milk chocolate chips will taste sweeter, semisweet chocolate chips will taste more like dark chocolate.

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Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 27mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 2g
© Rachel Koller

OP: 3.1.17                        Updated: 3.24.21

Reader Interactions

Comments

  2. Ana says

    Hi Rachel! This recipe looks and tasted great, although I did change from the mini easter eggs to smaller M&M’s and they still tasted good!

  3. Rachel says

    Hi Leigh-Anne. This will keep for several weeks in the fridge or up to a week (or more) on the counter. Just make sure you store it in an airtight container. I hope this helps.

  5. Rachel says

    No, omitting the marshmallows wouldn’t have caused an issue with it setting. Did you use sweetened condensed milk? If you used evaporated milk, cow milk or any other milk instead, that would make this recipe not set. The only other thing I could think that would make it not set is using the wrong quantities.

  7. Cindy DeCraene says

    This recipe did not set up for me. I e em tried putting it in the freezer. I used milk chocolate chips and left out the marshmallows because I did not have any on hand and I’m not a big fan of marshmallows either could this have been why?

  8. Rachel says

    I’m not sure. Did you use sweetened condensed milk? If you used anything but sweetened condensed milk it won’t set. If you did use the right milk then maybe the chocolate you used. We usually have chocolate chips on hand so that’s what we make it with.

  10. Rachel says

    Hi Jackie! Thanks for stopping by and dropping a comment. This recipe can be made with milk or semisweet chocolate chips, whichever you prefer. You’ll read in my post for this recipe, my daughters prefer milk chocolate chips and my husband and I perfer the darker semisweet. If you are a milk chocolate fan, you’d probably enjoy this fudge more if made from that. I hope you have a great Easter weekend!

  11. Jackie says

    Tried this today … not sure if u meant semi sweet chocolate chips but your link indicated semi sweet … turned out ok but might be better with regular chips

  12. Dorothy says

    I WANT TO MAKE THIS FOR MY GREAT GRANDKIDS BUT WOULD HAVE TO MAKE TWO AS I LOVE THOSE THOSE LITTLE EASTER EGGS LOL AND FUDGE. DO I USE MINI MARSHMALLOWS OR LARGE ONES, THANK YOU FOR THE RECIPE. PLEASE SEND ANSWER TO MY EMAIL AS I AM A GREAT NANNA AND NOT TO HANDY WITH COMPUTERS THANK YOU

  15. Rachel says

    Hi Jenny! Thanks for stopping by. I’ve never molded this recipe but in theory, I think it would work. The only thing I would suggest is to make sure your molds are well coated with something (oil, rice crispies, or even sugar). I think the biggest problem you might run into is that fudge is soft in nature and soft things don’t like to pop out of molds easily. If you decide to mold this fudge I would love to hear about your experience!

  16. Jenny says

    If I leave out the candies. Do you think that it is possible to make these into molds, so I can have it be in cute shapes for a bridal shower?

  17. Rachel says

    Hi Kyooty! I’m sorry you’ve had a bad experience with this. I’m not sure if you are referring to the Easy 4-ingredient Easter Fudge recipe. The fudge recipe doesn’t have any white chocolate in it. Also, did you use milk as in cow’s milk? This recipe calls for a 14-oz can of sweetened condensed milk. It’s very thick and sweet. If you used regular milk that would probably explain why it was goo.

  18. Rachel says

    Thanks Elyse! I’m happy to hear you like this fudge. The simplicity and tastiness are why we love it. I LOVE the idea of using red and green for Christmas!

  19. Elyse says

    You could make these with red and green eggs too for xmas. This recipie was easy and tasty too thanks for sharing

  20. Rachel says

    Hi Alyssa! Nope. If you don’t care for marshmallows you can leave them out altogether. With three little girls, we like to add them in for color. The girls think there so “pretty” and fun.

  22. Bonneau Angèle says

    Sa l’ai dèlicieux mais nous avons pas les quantité pour le faire j’aimerais bien le faire pour pâques ce

  24. Jane Jones says

    My mom and I made this one holiday season. I gained like 15 lbs. Love that stuff!

  25. Rachel says

    Thanks, Kim! This fudge is awesome, quick, and easy! If you like chocolate and those delicious mini eggs, you will LOVE this fudge.

  26. Rachel says

    Hi Francine! This recipe is a great one to do with kiddos. I hope you and your grandson had a wonderful time making and eating this together.

  29. Lynda says

    Bonjour les quantités exact de chocolats n’est pas écrit non plus combien le guimauves Merci de me répondre

  30. Rachel says

    Hi, Anne! Short answer–sweetened. Long answer–I used milk chocolate with mine because my girls prefer it. If you prefer dark chocolate then use semi-sweet chocolate chips, or even baking chocolate but I wouldn’t go higher than 70% cocoa unless you like REALLY dark chocolate. I hope this helps. Thanks for stopping by!

  32. Kimberly @ Berly's Kitchen says

    This is so adorable and festive! Mini chocolate eggs and fudge would make the best combination. I so want to make this. 🙂

  38. gunjan says

    Its an amazing recipe. I have never tried fudge before but now I am totally motivated to try it. Thanks for sharing this.

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