Rich chocolate fudge filled with colorful mini marshmallows and Cadbury Mini Eggs. An easy Easter fudge that only takes 5 minutes to make!
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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.
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.
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).
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?
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:
- Use a long sharp knife. One that will span the entire fudge.
- For a smooth cut, clean or wipe the knife after each use.
- 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. 🙂
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?
- Easy Andes Mint Fudge
- Easy Carrot Cake Cookies (cake mix cookie)
- Lemon Cheesecake Bars (cake mix bar)
LOVE CADBURY MINI EGGS? YOU MAY ALSO LIKE THESE RECIPES:
- 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
- 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.
- Stir hot chocolate and sweetened condensed milk until smooth.
- 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.
- 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.
- Pour fudge mixture over the top and smooth out and place the remaining mini chocolate eggs on top.
- Chill until set (about 30-45 minutes) then cut into pieces.
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
OP: 3.1.17 Updated: 3.24.21