Name: Easter Fudge for Supper
Yield: 36

Easter Fudge is a fun, festive, and straightforward treat! No candy thermometer needed—just quick, simple, and topped with Cadbury Creme Eggs for a guaranteed crowd-pleaser.

The Best Easter Fudge

It is satisfying to fudge, so I had to make an Easter version of a reliable fudge recipe—and it’s amazing! It’s straightforward, satisfying, and packed with a creamy chocolate base topped with mini fondant-filled creme eggs.

No candy thermometer or special equipment needed, making it reliable for beginners or anyone short on time. Prep takes 20 mins or less, and it’s a great make-ahead treat for Easter!

Ingredient shot-- image of all the ingredients used in this recipe

Ingredients In Easter Fudge

Unsalted butter: Manages the salt level so the fudge isn’t too salty.
Chocolate chips: Use milk, dark, semi-sweet, or bittersweet.
Fine sea salt: Boosts the chocolate flavor and cuts sweetness.
Sweetened condensed milk: Use full-fat; evaporated or low-fat won’t work.
Pure vanilla extract: Adds to the flavor; high-quality vanilla is best.
Mini Cadbury Creme Eggs: Replace with other mini candies if needed.
skippable – Mini chocolate chips: Add on top for extra texture and chocolatey goodness.

Variations

Don’t love Creme Eggs? Try mini caramel eggs instead! No luck finding them? Use any chocolate Easter eggs!

Process shots of Easter Chocolate Creme Egg Fudge-- images of the butter, chocolate chips, salt, and sweetened condensed milk being added to a pot

How To Make Easter Fudge:

Use high-quality chocolate: The better the chocolate, the more flavorful the fudge.
Line pan: Use parchment or foil to keep fudge from sticking so you can lift it out.
Don’t overheat: Melt butter, chocolate, and milk on low, stirring the whole time. Remove as soon as it’s melted.
Add eggs carefully: Space Creme Eggs evenly for a nice look.
Chill: Let the fudge firm up completely before cutting.
Use a hot knife: Warm and dry your knife for clean slices.

Process shots-- images of the chocolate being mixed through and then the creme eggs being cut up and added to the fudge

Storage

Leftovers?

Store Easter Fudge in an airtight container in the fridge for up to a week. Best served cold.
Store whole or cut into squares. If cutting, wrap pieces tightly in plastic and put them in an airtight container or bag.
Wrap pieces individually and freeze in a container or bag for up to three months.