Yield: 64 pieces

Easter Fudge

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

No matter the Spring holiday, this easy Easter Fudge recipe is perfect. Vanilla Fudge with pastel candies and sprinkles!


  • 2 cups granulated sugar
  • ¾ cup heavy whipping cream
  • ¾ cup unsalted butter
  • pinch of salt
  • 11 oz white chocolate chips
  • 1 jar (7 ounce) marshmallow cream
  • 1 cup pastel M&M's candies
  • 1 bag (10 ounce) Hershey chocolate eggs (candy coated milk chocolate)
  • 1 Tablespoon sprinkles


  1. Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
  2. Add white chocolate chips and marshmallow cream to a large mixing bowl. Set aside.
  3. In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly.
  4. Remove from heat and pour over white chocolate and marshmallow cream. Using an electric mixer, blend for about one minute, until chips or morsels are melted and mixture is smooth.
  5. Add candies and fold them in with a spoon, gently. Pour mixture into prepared baking dish. Immediately top with sprinkles (and any extra candies you would like). Allow to set at room temperature for two hours (or overnight), covered with a piece of plastic wrap.


  • Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 17mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

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