Description
Every year I look forward to making this creamy Easter Fudge! It's colorful, festive and the kind of sweet treat that disappears fast from the dessert table. Even better, it's naturally gluten free, so everyone can grab a square and enjoy a little chocolatey indulgence during Easter celebrations.
Ingredients
Scale
White Chocolate Fudge
- 16 oz white chocolate
- 1 can sweetened condensed milk
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup gluten free mini egg chocolates
- 1 tbsp Easter sprinkles
Dark Chocolate Fudge
- 10 oz dark chocolate
- 1 can sweetened condensed milk
- 2 tbsp butter
- 1/2 cup gluten free mini egg chocolates
- 2 tbsp Easter sprinkles
- 1/4 cup gluten free mini egg chocolates, reserved to put on top
- 1 tbsp Easter sprinkles, reserved to put on top
Instructions
Bottom Fudge- White Chocolate
- Line a 9x13 inch baking pan with parchment paper and set aside.
- In a large microwavable bowl pour the chocolate, condensed milk and butter in. Microwave on medium heat for 1 minute intervals, 3 times and stir in between.
- Stir the mixture until it is completely melted.
- Stir in the vanilla, mini eggs and sprinkles.
- Pour the mixture into the baking pan and put into the refrigerator to set for a minimum of 30 minutes or until the crust forms.
Top Fudge- Dark Chocolate
- In a large microwavable bowl pour the chocolate, condensed milk and butter in. Microwave on medium heat for 1 minute intervals, 3 times and stir in between.
- Stir the mixture until it is completely melted.
- Stir in the vanilla, mini eggs and sprinkles.
- Pour the mixture overtop of the white chocolate fudge and spread evenly in the baking pan and top with the extra sprinkles and mini eggs.
- Place the pan into the refrigerator to set for a minimum 8 hours or until firm.
- Once the fudge is set, remove from the pan and cut into 24 pieces (6 x4 squares).
Notes
- The best gluten free mini egg chocolates are Cadbury Mini Eggs. They are not certified gluten free but don't contain any gluten ingredients. As someone with a gluten free sensitivity, I have enjoyed them without issue.
- Let set for at least 8 hours to get a good, firm set in the refrigerator.
- Storage: Keep in an airtight container for up to 2-3 weeks. Separate layer with parchment paper to prevent sticking.
- Freezing: Wrap the entire slab or individual pieces in plastic wrap then aluminum foil. Place inside a freezer safe bag or airtight container for up to 3 months.
- Prep Time: 40 minutes
- 8 hours chill time:
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 318 kcal
- Sugar: 39.1g
- Sodium: 71.2mg
- Fat: 16.1g
- Saturated Fat: 9.5g
- Carbohydrates: 41.5g
- Fiber: 1.1g
- Protein: 5.2g
- Cholesterol: 23.9mg