Robin Egg Fudge (Only 3 Ingredients!)

This easy no-bake Robin Egg fudge recipe has a vanilla malt flavor and is perfect for Easter! Make this quick fudge recipe in 15 minutes or less!

Four square pieces of dessert with colored candies on top, placed on parchment paper on a wooden board, surrounded by decorative items and additional candies.

Robin Egg Fudge Recipe

Prep time: 10 minutes
Cook time: 5-10 minutes
Chill time: 3 hours
Yields: 25 Servings

Ingredients

15 oz white chocolate or almond bark, chopped
14 oz sweetened condensed milk
2 cups Robin Eggs candies, coarsely crushed and divided

Three bowls on a marble surface: one with Robin Egg candies, one with white chocolate chunks, and one with sweetened condensed milk.

Directions

Line an 8X8 inch baking pan with parchment paper, folding it up the sides.

Put the Robin Eggs candies in a zip-top plastic bag and crush the candy slightly with a rolling pin or meat tenderizer. Reserve about ½ cup of the crushed candy to the side to use later.

A meat tenderizer rests on a sealed plastic bag filled with colorful candy on a marble surface. A striped cloth is partially visible on the left.

Melt the white chocolate with your preferred method, either a double boiler or microwave according to package instructions. You may want to melt the chocolate in a bowl big enough to add the other ingredients later, or be ready to transfer to a larger bowl.

Chopped butter chunks in a glass bowl, placed on a marble surface with a striped cloth on the side.

Once the chocolate is melted, stir in the sweetened condensed milk. Then stir in the crushed egg candy.

Creamy batter being poured from a bowl into another bowl, with a pink spatula resting on the bowl's edge. A striped cloth lies beside it on a marble surface.

You want to add the candies after the milk and chocolate are combined because the colors may start to bleed if stirred too much.

Glass bowl with cake batter and crushed candy on top, on a marble countertop. Pink spatula partially submerged in the mixture. Striped cloth to the side.

Pour the mixture into the baking pan.

Baking dish with uncooked cake batter, featuring visible colorful candy pieces, on parchment paper. A striped cloth is partially visible beside the dish on a marble surface.

Then sprinkle the reserved ½ cup of crushed candy eggs over the top and gently pat down so the eggs stick in the fudge mixture.

A square baking pan with parchment paper holds raw batter topped with colorful chocolate candies and chopped nuts, on a marble countertop.

Refrigerate for at least 3 hours to harden.

When ready to serve, pull the sides of the parchment paper up to lift the fudge out of the pan. Then cut the fudge into 5 rows, then 5 rows again, to make 25 pieces of fudge.