Liven up your Easter snack tray with this festive Easter Candy Fudge! Kids will love it! This is also a great way to use up extra Easter candy after the holiday.
Every day when I wake up I begin scanning our yard for signs of life. Finally in the past few days flowers have begun peeking out of the ground. The grass gets a little bit greener every day. Birds are starting to return to the land of the no-longer frozen. Oh and here’s a good one! A pair of ducks thinks our pool is their daily bathing spot (our dog does NOT know what to think of this)! I am finding joy in every little thing that signifies spring, even if it involves possibly having to clean duck excrement (eww).
I always like to be festive around Easter when it comes to treats. I’m a little early with the fudge this year, but I haven’t heard any complaints from the peanut gallery. This is also a great way to use up Easter candy after the holiday, when your home is overflowing with chocolate bunnies and pastel-colored candies.
Here’s hoping you enjoy this sugary treat and that you, too, are finding joy in the little signs that spring has arrived.
A comment on a past fudge post prompts me to inform you here that this fudge does NOT need to be baked in the oven! 🙂 And if you need another recipe that involves using up extra candy from the holidays, check out these delicious Leftover Candy Refrigerator Bars!
Easter Candy Fudge Recipe
- 1 1/2 cups sugar
- 1/2 cup heavy whipping cream
- 1/2 cup salted butter cut into pieces
- 7 oz. marshmallow creme
- 12 oz. white chocolate chips
- 1 tsp. almond extract
- 1 cup candy pieces, such as jelly beans, mini Cadbury eggs, sprinkles and M&M’s
- Line a square dish with foil and spray generously with cooking spray; set aside. Combine sugar, heavy whipping cream and butter in a heavy saucepan and put over medium-high heat. Bring to a boil. Stirring constantly, watch for the mixture to begin turning a very light brown color. This will occur between the 3- and 5-minute mark.
- Remove from heat and immediately add marshmallow creme, white chocolate chips and almond extract. Stir until smooth. Transfer mixture into prepared dish. Top with candy pieces and press down on them slightly so they sink into fudge.
- Press the fudge into the pan using a spatula. Refrigerate for 1 hour, cut into 1-inch pieces and serve!
1 hour chill time.