Prepare the Fudge Base:

1. Melt the White Chocolate: Begin by placing the white chocolate chips and sweetened condensed milk in a large, microwave-safe bowl. Microwave in 30-second intervals, stirring in between until the mixture is completely melted and smooth. Alternatively, you can melt it using a double boiler if you prefer not to use a microwave.

2. Add Butter and Vanilla: Once the white chocolate mixture is smooth and melted, stir in the butter and vanilla extract. Mix well until the butter is fully melted and incorporated, giving the fudge a rich flavor.

Add Mix-Ins:

3. Fold in Marshmallows and Candy: Gently fold in the mini marshmallows, pastel candy-coated chocolate eggs, and any other add-ins you prefer (like chopped nuts). The marshmallows will soften slightly in the warm fudge base, adding a chewy texture that contrasts nicely with the crunchy candy.

Set the Fudge:

4. Prepare the Pan: Line an 8×8-inch or 9×9-inch baking pan with parchment paper or lightly grease the pan with cooking spray. This will make it easier to remove the fudge once it has set.

5. Transfer to Pan: Pour the fudge mixture into the prepared baking pan and spread it out evenly with a spatula. Press down gently to make sure the fudge is packed into the pan, and smooth the top to ensure an even layer.

6. Chill the Fudge: Place the fudge in the refrigerator to chill for at least 2 hours or until fully set. This step is important to help the fudge firm up and reach its proper consistency.

Cut and Serve:

7. Cut into Squares: Once the fudge is set and firm, remove it from the pan using the parchment paper. Transfer it to a cutting board and cut into small squares or rectangles, depending on your preferred size.

8. Serve and Enjoy: Serve your Easter Fudge immediately, or store it in an airtight container for up to 1 week. You can also give it as a gift by packing it in a cute box or jar.