So, you know when you are trying to cut back on your coffee-intake (for the sake of your thyroid!) and you find a cupboard full of easter candy, because you have a compulsion to buy cute holiday candies just because they’re so darn cute… and all of a sudden you just have to make something with those adorable candy eggs or else you will eat the whole bag right now? (Maybe I should just go have that cup of coffee after all.)
Yeah that. That made this happen. Easy, perfectly creamy, 5-minute fudge, topped with chopped up easter colored, candy coated malted eggs. (Also known as Robin’s Eggs, but you know…)
You should probably try this soon. I’m pretty sure you’ve got these simple ingredients in your cupboard/fridge and if you’re at all like me you’ve got some easter candy that needs a good use. You can top these with any cute easter candy you want! M&Ms, peanut butter cups, cadbury creme eggs anyone?!
Of course you could also just make this plain, but seriously… why would you even do that? (Oh right, you might be just like my husband, who doesn’t like it when I “contaminate” his fudge! If that’s you… go ahead. I’ll look the other way!)
However you top it, do it soon. And then eat it warm with a spoon (ok, ok, or let it chill like the rule follower you are!) and make it again for easter!
- 1 2/3 cup sugar
- 2/3 cup evaporated milk
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1/4 cup mini-marshmallows
- 1 teaspoon pure vanilla extract
- 1 cup coarsely chopped easter candies
- In a medium saucepan, stir the sugar, evaporated milk, butter and salt together, melting and stirring occasionally over medium heat until the mixture just comes to a boil. Set a timer for 5 minutes (hence the 5-minute-fudge name!) and boil the mixture, stirring constantly for the 5 minutes.
- Turn off the heat and quickly stir in the chocolate chips, marshmallows and vanilla, stirring until the marshmallows have melted and the mixture is smooth.
- Spread this mixture into a buttered 8" square baking dish and let sit for about 5 minutes, before sprinkling the easter candies onto the top and pressing down gently.
- Let cool completely before cutting into small squares and serving. Store any leftovers in the fridge for up to a week!