Line an 8x8-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.