Easter desserts are always fun to make, but this Robin Eggs Easter Fudge is one I keep coming back to. There’s something about the combo of smooth, creamy white chocolate and the crispy, malted crunch of Robin Eggs candy that just works.

It is easy, no-fuss, and only takes three ingredients – perfect for a quick treat or an Easter dessert. Plus, those pastel speckles make it look as good as it tastes!

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Every year, as soon as those pastel-colored Robin Eggs hit the shelves, I grab a bag (or two). Something about that crispy, malted chocolate just feels like Easter. And instead of just munching on them straight from the bag, I love turning them into this easy fudge.

How to Make Robin Eggs Easter Fudge

Here are the ingredients you need to make this Robin eggs Easter fudge, plus step by step instructions for how to make it.

Ingredients

3 cups white chocolate chips
14 oz sweetened condensed milk
1 cup Robin eggs, crushed

Step by Step Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides. This makes it easier to lift the fudge out once it’s set. Lightly grease the paper if desired to prevent sticking.

2. Place the white chocolate chips in a large heatproof mixing bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. This usually takes about 1½ to 2 minutes total. Be careful not to overheat, as white chocolate can scorch quickly. If you prefer, you can melt the chocolate using a double boiler on the stovetop for more controlled heating.

3. Immediately stir the sweetened condensed milk into the melted chocolate, working quickly to combine. The mixture will start to thicken as it cools. Once fully incorporated, fold in the crushed Robin Eggs, reserving some for topping if desired. The candy will add a colorful speckled effect throughout the fudge.

4. Pour the fudge mixture into the prepared pan, using a spatula to spread it evenly. Smooth out the top, then sprinkle any reserved crushed Robin Eggs over the surface for extra crunch and color. Gently press them into the fudge to help them stick.

5. Place the pan in the refrigerator and let the fudge chill for at least 3 to 4 hours, or until completely firm. For best results, leave it overnight to ensure a clean cut and perfect texture.

6. Once set, use the parchment overhang to lift the fudge out of the pan. Place it on a cutting board and slice into 25 squares by making five even cuts across and five down.

7. Serve immediately or store in an airtight container in the refrigerator for up to a week.

Whether you’re making it for Easter baskets, dessert tables, or just because, this simple recipe is a fun way to enjoy Robin Eggs candy beyond just snacking on them straight from the bag.

More Easter Treats

Print Recipe

Robin Eggs Easter Fudge

This Robin Eggs Easter fudge is sweet, a little crunchy, and packed with that classic malted milk flavor. Enjoy this festive, chocolatey treat as an easy Easter dessert or gift.

Prep Time10

Chill Time4

Total Time4 10

Course: Dessert

Servings: 25

Author: Carol

Ingredients

3 cups white chocolate chips
14 oz sweetened condensed milk
1 cup Robin eggs, crushed

Instructions

Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides. This makes it easier to lift the fudge out once it’s set. Lightly grease the paper if desired to prevent sticking.
Place the white chocolate chips in a large heatproof mixing bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. This usually takes about 1½ to 2 minutes total. Be careful not to overheat, as white chocolate can scorch quickly. If you prefer, you can melt the chocolate using a double boiler on the stovetop for more controlled heating.
Immediately stir the sweetened condensed milk into the melted chocolate, working quickly to combine. The mixture will start to thicken as it cools. Once fully incorporated, fold in the crushed Robin Eggs, reserving some for topping if desired. The candy will add a colorful speckled effect throughout the fudge.
Pour the fudge mixture into the prepared pan, using a spatula to spread it evenly. Smooth out the top, then sprinkle any reserved crushed Robin Eggs over the surface for extra crunch and color. Gently press them into the fudge to help them stick.
Place the pan in the refrigerator and let the fudge chill for at least 3 to 4 hours, or until completely firm. For best results, leave it overnight to ensure a clean cut and perfect texture.
Once set, use the parchment overhang to lift the fudge out of the pan. Place it on a cutting board and slice into 25 squares by making five even cuts across and five down.
Serve immediately or store in an airtight container in the refrigerator for up to a week.