Description
This creamy white chocolate fudge is studded with mini chocolate eggs and festive sprinkles, perfect for any occasion!
Ingredients
Scale
- 3 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pastel mini chocolate eggs, divided
- 2 tablespoons pastel sprinkles
Instructions
- Line an 8×8 inch square baking pan with parchment paper, ensuring an overhang for easy removal.
- In a heavy-bottomed saucepan or microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
- Heat on low, stirring constantly until the chips are completely melted and the mixture is homogenous. If using a microwave, heat in 30-second intervals at 50% power, stirring between each.
- Remove from heat and stir in the vanilla extract and salt.
- Gently fold in 1/2 cup of the mini chocolate eggs.
- Transfer the mixture to the prepared pan and spread into an even layer using a silicone spatula.
- Press the remaining 1/2 cup of mini chocolate eggs and the sprinkles into the surface of the fudge.
- Refrigerate for at least 2 hours, or until the fudge has set completely.
- Lift from the pan using the parchment overhang and slice into 1-inch squares with a sharp knife.
Notes
- Store fudge in an airtight container at room temperature for up to a week.
- For best results, use quality chocolate chips for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 16g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg