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–+ servings
overhead view of fudge with flowers made out of jelly beans

Jelly Bean Fudge

This Easter Jelly Bean Fudge is a delicious treat with a creamy, smooth texture that pairs perfectly with the chewy, slightly firm jelly beans.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 8 minutes
Resting Time 3 hours
Total Time 3 hours 38 minutes
Course Dessert
Cuisine American
Servings 64 pieces
Calories 65 kcal

Equipment

  • Bowls, measuring cups and spoons
  • Heavy Duty Sauce Pan
  • Square Pan 8" x 8" and at least 2" deep
  • Aluminum foil
  • Heat-proof spatula

Ingredients
 
 

Jelly Bean Fudge

  • butter or vegetable spray to prepare pan
  • 1 14 Ounce Can Sweetened Condensed Milk
  • 3 Cups White Chocolate Chips
  • 2 Tablespoons Unsalted butter
  • 2 Drops Gel food coloring optional - use a color of your choice
  • ¾ Cup Jelly beans

Jelly Bean Decorations (optional)

  • ½ Cup Jelly beans use colors of your choice to make 'flower' jelly bean decoration
  • 1 Can Premade green buttercream optional: to pipe 'grass' around outside of fudge

Instructions
 

Prepare Pan

  • Cut two pieces of aluminum foil, each large enough to cover the bottom and sides of your pan.
  • Lay one piece in the pan, then place the second piece on top, crisscrossed in the opposite direction. Make sure to leave some foil hanging over the edges of the pan to create "handles." These handles will make it easy to lift the fudge out once it has set.
  • Lightly grease the foil with cooking spray or melted butter.

Jelly Bean Fudge

  • Place sweetened condensed milk, white chocolate chips and butter in a 3-quart heavy duty saucepan.
  • Begin heating over medium-low heat. Stir continuously until white chocolate is melted (3 - 5 minutes). Resist the urge to turn up the heat as white chocolate can easily scorch.
  • Optional - once white chocolate chips begin to melt, add a few drops of food coloring.
  • Remove saucepan from heat.
  • Stir in ¾ cup of jelly beans into saucepan. Reserve remaining ½ cup to decorate top of fudge.
  • Pour jelly bean fudge into prepared pan. Spread evenly with a spatula.
  • Arrange jelly beans into flowers over top of fudge. Suggestion: use a green jelly bean for the flower center and other colors to create the flower petals (6 - 7 jelly beans per flower).
  • Leave at room temperature until cool (approximately ½ hour).
  • After fudge cools, cover pan with plastic wrap or foil. Place in refrigerator for 3 hours or until set.

Unmold and slice

  • To unmold, carefully pull up on sides of aluminum foil to remove from pan.
  • Remove aluminum foil and place fudge on a cutting board.
  • Optional: For an extra touch, use a grass piping tip to add green buttercream along the edges of the fudge.
  • Using a sharp knife, slice into 1" x 1" squares or adjust to your preferred size.

Video

Notes

Storage: Place in an airtight container at room temperature, keeping it away from heat, and it will stay fresh for up to a week.
If you want it to last longer, you can refrigerate it for up to three weeks. When stacking fudge pieces in the container, be sure to place sheets of wax paper between them to keep them from sticking together.
For even longer storage, wrap the fudge tightly and freeze it for up to two months. When you’re ready to enjoy it, let it defrost overnight in the refrigerator.

Nutrition

Calories: 65kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 10mgPotassium: 26mgFiber: 0.03gSugar: 8gVitamin A: 14IUVitamin C: 0.04mgCalcium: 17mgIron: 0.03mg
Keyword easter desserts, Easter fudge, jelly bean fudge
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