Easter Egg Fudge


  • 3 cups semi-sweet chocolate chips
  • 10 oz. sweetened condensed milk
  • ½ stick butter approx. ¼ cup
  • 1 tsp vanilla extract
  • 30-35 candy eggs


  • Line a square pan (8 x 8) with parchment paper, enough to have an overhang of parchment on all sides. Set aside.
  • In a large saucepan, mix together chocolate chips, condensed milk and butter. Melt over medium heat, stirring constantly.
  • Once all ingredients are well incorporated, remove from heat and quickly add vanilla extract. Mix quickly.
  • Pour fudge mixture into lined pan and spread evenly.
  • Top with candy eggs and allow to set in the refrigerator for at least 2 hours.
  • Cut with a sharp knife into small fudge squares (about 1-2 inches in size). Enjoy!