Robin Egg Fudge is easy-to-make and delicious, blending creamy white chocolate with crunchy robin egg candies.
Don’t just save this fudge for spring or Easter; use Whoppers instead of Robin Eggs for a tasty treat any time.
Robin Egg Fudge
I love Whoppers, so naturally, when Robin Eggs hit the shelves every spring, I always grab way too many bags of them.
A few days ago, I raided my stash and made a batch of the most incredible fudge! It’s bursting with sweet white chocolate and malted-milk flavors.
And the texture of this fudge is amazing—it’s the perfect balance of smooth, creamy, and crunchy.
Robin Egg Fudge Ingredients
- Mini robin eggs: Chop with food processor or blender.
- Butter: Adds richness and a smooth texture to the fudge.
- White chocolate chips: High-quality for best flavor; avoid almond bark or candy melts.
- Salt: Balances sweetness.
- Sweetened condensed milk: Use full-fat; be sure it isn’t evaporated milk.
- Vanilla extract: Grab pure for best flavor.
Robin Egg Fudge Recipe Tips
- Stir constantly: Avoid chocolate burning by stirring the whole time for smooth melting.
- Low heat: Maintain the lowest heat to prevent burning and ensure creaminess.
- Parchment paper: Line the pan for easy fudge removal; leave an overhang to lift easily.
- Chill: Refrigerate the fudge for several hours until firm; cover it in the fridge.
- Hot knife cuts: Use a hot, sharp knife for clean cuts; run it under hot water, dry, then slice.
Variations
Switch Things Up
Robin Egg Fudge Flavor Variations:
- Dark Chocolate: Use dark, milk, or semi-sweet chocolate chips instead of white.
- Nutty: Mix in a cup of chopped nuts like almonds, pistachios, or peanuts for crunch and flavor.
- Mint: Replace vanilla extract with peppermint extract for a minty flavor.
Serving Suggestions
- Cut small: Since it’s rich, cut into 1-inch squares.
- Display elegantly: Use a platter or candy dish.
- Gift it: Package in a glass jar or festive box with a ribbon for a great gift.
- Dessert board: Add to a board with cookies, brownies, and cupcakes for gatherings.
Storage
Leftover Robin Egg Fudge?
- Refrigerate: Store in an airtight container.
- Shelf life: Good for up to two weeks, best within three days.
More Spring-Time Treats:
- Carrot Cake with a homemade cream cheese frosting
- Hoppy Cottontails with a free print to attach to each bag
- Coconut Macaroons with chocolate
- Magic Bars with spring M&Ms
- Lemon Cookies with a simple lemon glaze
Robin Egg Fudge
Robin Egg Fudge is a quick, tasty treat with creamy white chocolate and crunchy candy—perfect for spring snacking!
Equipment
- 8 x 8-inch baking pan or 9 x 9-inch pan, see note 1
- Parchment paper or aluminum foil
- Medium pot nonstick
Ingredients
- 1 (13-ounce) bag mini robin eggs coarsely chopped and divided (about 1-1/2 cups)
- 4 tablespoons unsalted butter
- 3 cups white chocolate chips highest quality possible, see note 2
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk full-fat, not evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Coarsely chop the robin eggs. I recommend adding them to a food processor or blender and pulsing a few times to very coarsely chop them. Measure and set aside 1/2 cup of the chopped eggs for topping the fudge.
- Line the pan with parchment paper or foil, leaving an overhang for easy removal. Do not skip this step or you probably won’t be able to get the fudge out very well. Cut the butter into 1-tablespoon-size pieces.
- In a thick-bottomed, nonstick pot, heat the butter, white chocolate chips, salt, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly, making sure to scrape the sides and bottom. Resist the urge to increase the heat—your patience will pay off!
- As soon as the mixture is smooth and melted, remove the pot from the heat. Stir in the vanilla extract; mix well. Add in all but the reserved 1/2 cup of Robin eggs. Gently stir through.
- Transfer the mixture to the prepared pan. Spray a spatula with nonstick cooking spray and spread the fudge into an even layer with a smooth, even top. Sprinkle the reserved robin eggs on top and gently press them into the fudge. Cover and refrigerate for 4–6 hours or until fudge is firm.
- Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife. (Run it under hot water, dry, and make quick cuts.) I recommend cutting the fudge into small pieces—it’s rich!
Recipe Notes
Note 1: For thicker fudge, use an 8×8-inch pan; photos in the post show the thickness of the fudge using a 9×9-inch pan.
Note 2: High-quality chocolate chips makes all the difference in the flavor of this fudge. My favorite brands are Ghirardelli® and Guittard® (not sponsored).
Storage: Robin Egg Fudge is best stored refrigerated in an airtight container and enjoyed cold. If it’s left out of the fridge for long, the fudge becomes dry. Leftover fudge will stay good up to 2 weeks in an airtight container in the fridge, but I like it best within 3 days.
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 84mg | Fiber: 0.03g | Sugar: 15g | Vitamin A: 73IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
