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5 from 1 vote

Easter Egg Fudge

Author: Lisa Longley


  • 1 14 ounce can of sweetened condensed milk
  • 3 1/2 cups white chocolate chips
  • 3 tsps vanilla extract
  • 1/2 tsp almond extract
  • a drop or two of red food coloring
  • 11 oz package of Mini Robin Eggs Whoppers


  • Crush the Whoppers. I used a food processor, but you could just keep them in the bag and take a rolling pin to them.
  • Line a 9x9 pan with aluminum foil.
  • Combine the sweetened condensed milk and white chocolate in a bowl and microwave for 2 to 3 minutes. White chocolate is sensitive, so make sure you don't cook too long. Start by cooking on the shorter end of that time frame, and add time until it is almost melted. Stir to combine.
  • Add in the vanilla and almond. Add a drop or two of red food coloring to make it a sweet pink color. Stir in the eggs and pour into the pan. Let set several hours in refrigerator.
  • Optional: Reserve 1/2 a cup of the crushed eggs and press it into the top of the fudge immediately after pouring.