chillyfillmores
– 3 cups white chocolate chips – 1 (14 oz) can sweetened condensed milk – 1/2 tsp ground cinnamon – 1/4 tsp ground cardamom – 1/8 tsp ground ginger – 1/8 tsp ground cloves – 1 tsp vanilla extract – 1/4 tsp salt – 1 cup mini candy-coated Easter eggs (like Cadbury Mini Eggs), crushed
Ingredients
01
Line an 8x8-inch pan with parchment paper, leaving some overhang. This makes it easy to lift the fudge out once it sets completely.
02
In a medium saucepan, combine white chocolate chips and sweetened condensed milk. Heat over low, stirring constantly, until smooth and melted.
03
Once melted, remove from heat and stir in cinnamon, cardamom, ginger, cloves, vanilla extract, and salt. Mix well for an even chai spice flavor.
04
Fold in about three-quarters of the crushed Easter eggs into the fudge mixture, making sure they’re evenly distributed throughout the mixture.
05
Pour the mixture into the prepared pan. Use a spatula to smooth out the top and then sprinkle the remaining crushed Easter eggs over it.
06
Gently press the toppings into the surface so they stick. Let the fudge cool at room temperature for 15 minutes before refrigerating.
07
Chill for at least 3 hours or until firm. Once set, lift it out, cut into squares, and serve. Store leftovers in an airtight container. Enjoy!