Easy Easter Fudge Recipe with Robin Eggs

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Total Time3 hours 20 minutes

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This Easter fudge is a simple fudge recipe to make. Grab the kids to help with this colorful homemade fudge. Just a few ingredients and some Easter candy are all you will need to make this delicious fudge at home!

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This simple Easter fudge recipe, decorated with colorful Robin eggs, is easy to make, indulgent, takes care of the sweet tooth, and is a delectable treat whenever you have a craving for it.

You’ll have a blast making this simple 2-ingredient fudge recipe, with partially crushed Robin Eggs blended inside and sprinkled over the top, this showstopping recipe fits perfectly into any Easter celebration.

If you love easy Easter dessert recipes, you’ll also want to check out these Cute Bunny Butt Cupcakes and these fun Easter bunny cinnamon twist pastries.

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Why We Love This Easy Fudge Recipe

  • A sweet treat the whole family will love.
  • Quick and only a few simple ingredients.
  • An easy and fun recipe that’s perfect for adding to Easter baskets.
  • Kids of all ages love to help make.

Recommended Tools

  • Medium saucepan
  • Heat-safe bowl
  • Spoon
  • Small ziplock bag
  • Rolling pin or meat tenderizer
  • 8×8 inch baking pan
  • Parchment paper (optional)

Ingredients:

Process Ingredients 3
  • White chocolate or almond bark
  • Sweetened condensed milk
  • Robin Eggs

How to make

1. Line your baking pan with parchment paper, folding it up the sides.

2. Melt your chocolate with whatever method you prefer. We used the double boiler method for this recipe.

3. While the chocolate is melting, add the Robin Eggs to a ziplock bag and crush the candy slightly with a rolling pin or meat tenderizer. Reserve about ½ cup of crushed candy.

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4. Once the chocolate is melted, add the sweetened condensed milk and stir, then stir in the crushed candy.

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5. Pour the mixture into your baking pan, then sprinkle the reserved ½ cup of crushed candy over the top and gently pat down. Refrigerate for 3 hours.

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6. Pull the sides of the parchment paper to lift the fudge out of the pan, then cut into 5 rows, then 5 rows again, to make 25 pieces of fudge.

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VARIATIONS

  • Swap out the robin eggs for your favorite candy. Why not try jelly beans or mini eggs?
  • Try making the fudge with milk chocolate or even dark chocolate and create your own delicious treat.

Tips & Tricks

  • If you let the parchment paper overhang over the sides of the pan, it makes it easy to lift the fudge out for cutting!
  • Store in an airtight container, refrigerated is best.
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More Easter Recipes

I know you and your family are going to love this recipe! It’s a delicious, no-bake, fun Easter treat that’s the perfect way to add festive cheer to your Easter parties!

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I hope you enjoy this easy Easter fudge. If so, please leave a star ★★★★★ rating and a comment below! Follow along on Pinterest, Facebook, or Twitter for more delicious recipes!

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5 from 1 vote

Robin Egg Fudge

Prep Time10 minutes
Cook Time10 minutes
Additional Time:3 hours
Total Time3 hours 20 minutes
Servings25 Servings
Calories: 240 kcal
A delicious and simple two-ingredient fudge recipe that is loaded with partially crushed Robin Eggs inside and out. This easy fudge recipe is simply delicious!

Ingredients
 

  • 15 oz white chocolate or almond bark chopped
  • 14 oz sweetened condensed milk
  • 2 cups Robin Eggs coarsely crushed and divided

Equipment

  • Medium saucepan
  • Heat-safe bowl
  • Spoon
  • Small ziplock bag
  • Rolling pin or meat tenderizer
  • 8×8 inch baking pan,

Instructions
 

  • Line your baking pan with parchment paper, folding it up the sides.
  • Melt your chocolate with whatever method you prefer. We used the double boiler method for this recipe.
  • While the chocolate is melting, add the Robin Eggs to a ziplock bag and crush the candy slightly with a rolling pin or meat tenderizer. Reserve about ½ cup of crushed candy.
  • Once the chocolate is melted, add the sweetened condensed milk and stir, then stir in the crushed candy.
  • Pour the mixture into your baking pan, then sprinkle the reserved ½ cup of crushed candy over the top, and gently pat down. Refrigerate for 3 hours.
  • Pull the sides of the parchment paper to lift the fudge out of the pan, then cut into 5 rows, then 5 rows again, to make 25 pieces of fudge.

Nutrition

Calories: 240 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 2 g | Cholesterol: 11 mg | Sodium: 50 mg | Potassium: 108 mg | Fiber: 0.03 g | Sugar: 29 g | Vitamin A: 96 IU | Vitamin C: 1 mg | Calcium: 118 mg | Iron: 0.2 mg

Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.

Did you make this recipe? Click stars to rate now! Or leave a comment below.

5 from 1 vote
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