This Easter Egg Fudge is pretty and delicious. With smooth, melt-in-your-mouth vanilla malt fudge and crunchy Robin Eggs, each bite has a good mix of texture and flavor. Plus, it's so easy to make!
This post and recipe were first published in April 2015. It was updated and republished in March 2025.
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Easy Easter Fudge
This time of year, I love to buy bags of pastel-colored robin eggs. We've already gone through two bags at home; it isn't even Easter yet. I didn't eat them… well, I didn't eat them directly, that is.
I turned the colorful chocolate eggs into Easter popcorn and white chocolate fudge. My husband, who usually doesn’t like sweets, took one bite and said it was amazing!
Crushing Easter candy with a wooden spoon is a lot of fun! My kids helped break the eggs with a rolling pin when I made this fudge. However, I had to watch them since they were having a bit too much fun. You want to aim for chunks, not dust.
I predict this robin egg fudge will vanish from your Easter celebrations. We've made it twice now, and both batches disappeared quickly.
Why I Love This Recipe
- Easy to Make: This fudge comes together in minutes without a sugar thermometer or any other special tools.
- Delicious Crunch and Flavor: Adding Robin eggs to this white chocolate fudge gives it a delightful crunch and flavor.
- Fun Easter Treat: With pastel-colored candies, this fudge looks as good as it tastes. It's the perfect Easter gift or sweet treat for everyone's basket.
Main Ingredients
What I love about this recipe is how easy it is to make. The creamy fudge base only needs a handful of ingredients. Check out the recipe card below for the full list!
- Sweetened Condensed Milk: Sweetens and helps the chocolate melt down smoothly.
- Original Malt Powder: Adds a rich, creamy flavor with a hint of caramel.
- White Chocolate Chips: I used 3 cups of white chips to make the candy eggs stand out. You can also use dark chocolate or milk chocolate chips.
- Marshmallow Cream: Also known as fluff, this will give the fudge an airy and light texture.
- Whoppers Robin Eggs: I love the pastel candy coating and the taste of these mini chocolate eggs. Cadbury mini eggs can also be used.
How To Make Easter Egg Fudge
This fun Easter fudge recipe comes together in minutes on your stove top. Just make sure you allow enough time for it to cool and set before serving. I usually make it a day ahead of time.
Pour the milk into a non-stick saucepan and stir in the malt powder. Add the white chips and butter and heat the mixture over low heat. Stir until melted and creamy, then stir the marshmallow fluff into the chocolate mixture.
Let the fudge mixture cool for 5-10 minutes, then stir in the crushed mini eggs. If it is too hot, the colored candy coating will start to melt. Work quickly to stir the candy without over stirring, then pour the mixture into a lined pan.
To make the top of the fudge prettier, I sprinkled the remaining mini eggs on top and pressed them in. Let the fudge cool and set before trying to cut it into squares.
Storage Recommendations
Store the fudge in an airtight container at room temperature for about a week. If you want it to last longer, keep it in the fridge for 2-3 weeks.
Tips and Tricks
- Spray your measuring cup with non-stick baking spray so the marshmallow creme will come right out.
- Run a sharp knife under hot water, then dry it off before making cuts in the fudge. The heat on the knife will help it cut nice and smooth. However, there are chunks of candy inside the fudge, so that will affect how it looks.
- Add food coloring if you want the fudge to be even more colorful.
- Let the white chocolate fudge mixture cool for 10 minutes, then stir in the candies and peanuts. This ensures that the candies don't melt and are evenly distributed in every bite.
- Line your 8-inch pan with parchment paper or aluminum foil. This will make it easy to lift the creamy fudge out once it’s set, and you won’t have to worry about it sticking to the prepared pan.
- Be patient and give the fudge time to set fully. Once it’s firm, it’ll be easier to cut into squares.
- You can refrigerate it if you like, but I usually just let mine sit on the counter for at least 4 hours or overnight.
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Recipe
Easter Egg Fudge
This Easter Egg Fudge is pretty and delicious. With smooth, melt-in-your-mouth vanilla malt fudge and crunchy Robin Eggs, each bite has a mix of texture and flavor. Plus, it's so easy to make!
Ingredients
- ¼ cup vanilla malt powder
- 1 - 14 ounce can sweetened condensed milk
- 3 cups white chocolate chips
- 2 tablespoons butter
- 1 cup marshmallow cream
- 1 - 10 ounce bag Mini Robin Eggs, crushed*
Instructions
- Line an 8x8 pan with foil and set aside.
- Stir the malt powder and sweetened condensed milk in a large saucepan until dissolved.
- Add the white chocolate chips and butter. Heat over low-medium heat, stirring constantly, until melted and creamy.
- Stir in the marshmallow cream until creamy again. Remove the pan from the heat and cool for 5-10 minutes, stirring often.
- Set aside ½ cup crushed robin eggs. Stir the remaining candies into the fudge mixture quickly and pour into the prepared pan. Top with the reserved robin eggs. Let fudge set completely before cutting into squares.
- Store in a sealed container on the counter for 3-4 days or in the refrigerator for longer.
Notes
- Spray your measuring cup with non-stick baking spray so the marshmallow creme will come right out.
- Run a sharp knife under hot water, then dry it off before making cuts in the fudge. The heat on the knife will help it cut nice and smooth. However, there are chunks of candy inside the fudge, so that will affect how it looks.
- Add food coloring if you want the fudge to be even more colorful.
- Let the white chocolate fudge mixture cool for 10 minutes, then stir in the candies and peanuts. This ensures that the candies don't melt and are evenly distributed in every bite.
- Line your 8-inch pan with parchment paper or aluminum foil. This will make it easy to lift the creamy fudge out once it’s set, and you won’t have to worry about it sticking to the prepared tin.
- Be patient and give the fudge time to set fully. Once it’s firm, it’ll be easier to cut into squares.
- You can refrigerate it if you like, but I usually just let mine sit on the counter for at least 4 hours or overnight.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 41mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Terra Heck
That fudge looks super yummy. I know Easter is over but I may still have to make some anyway.
Hayley @ The Domestic Rebel
This looks so fudgy and perfect! Love the malt twist 🙂
Sandra
I love this recipe girl. A perfect Easter treat. SU and pinned.
Jocelyn
Thank you so much, Sandra! You are the best 🙂
Alyssa
This fudge looks delicious, it is so perfect for Easter! I love how pretty it is using the Robin's Eggs
Elle @ Only Taste Matters
I love me some fudge so any new fudge idea is always welcome. However, this one sounds amazing. I swear you are going to get me so fat one of these days!
Ashley@blondegirlcravings
I adore Robin Eggs, this looks incredible. And your photos shout "SPRING!"
Jocelyn
Thank you 🙂
tanya
This fudge would definitely disappear quickly-I'd be the one eating it all! Robin's Eggs are my weakness!
Kristy @ Chocolate Slopes
This is a great reminder that I need to make fudge more often. I love it, but when I'm craving sweets, I think cookies - this recipe definitely looks like it's worth making!
Jocelyn
I was making fudge more often, but then I fell off the fudge wagon for a bit. This fudge totally made up for it though. LOL and now you have me craving cookies 😉
Amanda
This fudge is perfect for Easter!!!
Kelsey @ Snacking Squirrel
omg this is a brilliant recipe and what a clever creation. they look superb!!!
Jocelyn
Thank you so much 🙂
Serene @ House of Yumm
Jocelyn, this looks so fun and sounds simply delicious!!! Love all the Easter treats 🙂
Aimee @ ShugarySweets
I made a Whoppers Fudge last year that was so DELICIOUS. I love love love how pretty this is with the Robin Eggs, and I'm sure it tastes amazing!! Whoppers are one of my absolute favorite candies 🙂
Jocelyn
We couldn't get over how good the malted milk and candies made this fudge...it's a must make again for sure!!!
Karly
Oh, hi. I literally just sent in a Robin Egg fudge recipe to my editor last night. Ha! Great minds? (Your photos are prettier, though. Darn you!)
Jocelyn
Great minds indeed 🙂 I can't wait to see yours now!!!
Tonia from TheGunnySack
Malted milk balls are not one of my favorite candies but if they were included in fudge...I'm all there! I love the Easter colors!
Emily @ It Bakes Me Happy
That's my kind of fudge, I just love how bright and festive it is!
Emily @ Life on Food
Fudge is definitely needed for every holiday, not just Christmas. This is so fun for Easter.
Gayle @ Pumpkin 'N Spice
This fudge is gorgeous, Jocelyn! And so creative! i think I would just gobble this all up, so perfect for Easter!
Jocelyn
Thank you 🙂
Erin @ Miss Scrambled Egg
I can't resist a good piece of fudge, Jocelyn. I grew up eating whoppers, too. They were my Dad's candy of choice followed closely by Twizzlers. He'd love these for Easter! 🙂
Jocelyn
Fudge is just too good to resist!!!
Mir
This is an awesome idea. I would love crushing the eggs, too. Good therapy!
Jocelyn
I totally agree with crushing things being good therapy 🙂
June Burns
Looks like a terrific fudge flavor! I'm sure this would make a great Easter bunny gift 🙂
Jocelyn
Yes, it was the perfect treat from the Easter bunny 🙂