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Easy Easter Swirled Fudge

A bright and simple treat for your spring table, this Easy Easter Swirled Fudge features colorful swirls and is topped with candy eggs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 3 cups white chocolate chips Can substitute with milk or dark chocolate.
  • 1 can sweetened condensed milk (14 oz)
  • 1/2 cup white boxed cake mix or flour Boxed mix helps set the fudge; flour can also be used.
Coloring and Topping
  • teal gel color Use toothpicks for adding gel color drops.
  • purple gel color Use toothpicks for adding gel color drops.
  • 1/2 cup candy eggs Can be malted or other types of candy.
  • sprinkles or sparkles For decoration before chilling.

Method
 

Preparation
  1. Get out and measure all of your ingredients.
  2. Stir together white chocolate chips and condensed milk over low heat, until melted and smooth, for around 10 minutes.
  3. Stir in cake mix or flour until blended, around 5 minutes. Mixture must be smooth.
  4. Remove from heat, and immediately divide into two bowls.
  5. Add a couple of drops of gel color using toothpicks to each bowl and blend.
Assembly
  1. Line and spray an 8x8 inch baking dish, then drop in a little of each color at a time, being a little messy about placement.
  2. Take a fork and marble your fudge.
  3. Sprinkle with candy eggs and sprinkles, then refrigerate overnight.
Serving
  1. Cut into squares, serve, and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 2 weeks. Can freeze for up to 3 months. Thaw in the fridge overnight before serving.