It’s here, you guys.
No, I’m not talking about Spring! Nope, not talking about Easter, either.
I’m talking about Candy Season.
Yeah, it’s a thing. A totally delicious thing.
One would think that Halloween would be the candy capital of the year, but in my house it’s this time of year.
We have egg hunts at the church, egg hunts at both grandmas’ houses and, of course, the Easter Bunny drops by and hides a few candy-filled eggs. So, yeah. We will be drowning in pastel colored candy any time now! And, to be perfectly honest, I can’t wait. Especially for the peanut butter eggs. Is anyone else just straight addicted to those guys?
As much as I love to sit around and down handfuls of candy while watching Netflix, I try to be a little more responsible. And by responsible, I mean that I add handfuls of candy to other sugary things and call it dessert. Seems legit, right? Being a grown up is the best.
I went ahead and grabbed a bag of the mini Robin Eggs while I was at the grocery store this week and stuck them in the easiest ever fudge recipe.
The thing is, I’m not usually very good at fudge. It turns out soupy or it turns out grainy or it turns out like a rock. This fudge recipe, though? Nope. Can’t mess it up, even if you try! You have to give it a shot.
This easy white chocolate fudge is made from a base of powdered sugar, cream cheese, and melted white chocolate. You won’t even need a candy thermometer for this one! Don’t you love recipes that aren’t super fussy?
Once you’ve got your fudge all mixed up, you just chop up a handful of Robin Eggs and stir those right in. Spread it all out into a foil lined 8×8 baking dish, refrigerate for at least 4 hours, cut it into colorful little squares, and you have the most fun, Springiest treat ever!
Feel free to swap in your favorite pastel colored candy here! You could even stir in some sprinkles if you really wanted to get fancy.
For more delicious recipes from Karly, visit her Buns in My Oven blog.