Ingredients
- White Chocolate Chips (3 cups): The foundation of our fudge, providing that rich, creamy sweetness. Ensure you use good quality white chocolate chips for the best flavor and melting consistency.
- Sweetened Condensed Milk (1 (14 ounce) can): This is the magic ingredient that creates the fudgy texture. It adds sweetness and binds the ingredients together beautifully.
- Unsalted Butter (4 tablespoons): Adds richness and a smooth, melt-in-your-mouth texture to the fudge. Using unsalted butter allows you to control the salt level in the recipe.
- Vanilla Extract (2 teaspoons): Enhances the vanilla flavor profile, making the fudge fragrant and delicious. Pure vanilla extract is recommended for the most authentic taste.
- Salt (1/4 teaspoon): A pinch of salt balances the sweetness and enhances all the other flavors in the fudge.
- Easter Sprinkles (1/2 cup): For decoration and festive flair! Choose pastel-colored sprinkles or bunny-shaped sprinkles to make it extra Easter-themed.
- Bunny Cookie Cutter (Optional): To create adorable Easter bunny shapes from the fudge. You can also cut into squares if you prefer.
Instructions
- Prepare your pan: Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the fudge out of the pan later. Lightly grease the parchment paper with butter or cooking spray to prevent sticking.
- Melt the white chocolate and butter: In a large, microwave-safe bowl, combine the white chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize. If you prefer, you can melt the chocolate and butter in a double boiler over simmering water, stirring constantly until melted and smooth.
- Stir in the sweetened condensed milk: Once the white chocolate and butter are melted and smooth, pour in the entire can of sweetened condensed milk. Stir continuously until the mixture is fully combined and creamy. Ensure there are no streaks of condensed milk remaining.
- Add vanilla extract and salt: Stir in the vanilla extract and salt into the fudge mixture. Mix well to incorporate these flavors evenly throughout the fudge.
- Fold in sprinkles (optional): If you want to incorporate sprinkles directly into the fudge, gently fold them in at this stage. Reserve some extra sprinkles for topping later.
- Pour fudge into prepared pan: Pour the fudge mixture into the prepared 8×8 inch pan. Use a spatula to spread it evenly to all corners.
- Decorate with sprinkles: Immediately sprinkle the remaining Easter sprinkles evenly over the top of the fudge. Gently press the sprinkles into the surface of the fudge to ensure they adhere.
- Chill to set: Cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, until the fudge is firm and completely set.
- Cut into shapes or squares: Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Place it on a cutting board. If using a bunny cookie cutter, press it firmly into the fudge to cut out bunny shapes. Alternatively, cut the fudge into squares using a sharp knife. For clean cuts, you can run the knife under hot water and wipe it dry between cuts.
- Serve and enjoy: Arrange the Vanilla Easter Bunny Fudge bunnies or squares on a serving platter and enjoy! Store any leftover fudge in an airtight container in the refrigerator.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 15g