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Easter Chocolate Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 61 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 36 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Easter Chocolate Fudge recipe offers a rich and creamy treat featuring semi-sweet chocolate and marshmallow cream, decorated with festive miniature candy-coated chocolate eggs. Perfect for holiday celebrations, this no-bake fudge delivers a smooth texture and delightful sweetness that melts in your mouth.

Ingredients

Fudge Base

  • 12 ounces semi-sweet baking chocolate, coarsely chopped
  • 3 tablespoons unsalted butter
  • 2 cups granulated sugar
  • ⅔ cup heavy whipping cream (about 35% fat)
  • 1 (7-ounce) jar marshmallow cream

Decoration

  • Miniature candy-coated chocolate eggs, for decorating

Instructions

  1. Prep Pan: Line an 8×8 inch baking pan with aluminum foil and lightly grease it with cooking spray to prevent the fudge from sticking.
  2. Melt Ingredients: In a medium saucepan, combine the butter, sugar, heavy whipping cream, and marshmallow cream. Heat the mixture over medium heat, stirring constantly, until it comes to a gentle boil. Continue boiling for 5 minutes, or until the mixture reaches 235°F on a candy thermometer to ensure the proper candy stage is met for fudgy consistency.
  3. Combine with Chocolate: Pour the hot mixture over the chopped semi-sweet chocolate in a large bowl. Stir the mixture gently until the chocolate completely melts and the fudge base becomes smooth. If the mixture starts to separate, use an electric mixer on low speed to blend it until smooth and well combined.
  4. Pour and Decorate: Transfer the smooth fudge mixture into the prepared baking pan and evenly sprinkle miniature candy-coated chocolate eggs on top to add a festive touch and texture.
  5. Cool and Serve: Allow the fudge to cool completely at room temperature or place it in the refrigerator for faster setting. Once firm, remove from the pan by lifting the foil, cut into 36 squares, and serve.

Notes

  • Use a candy thermometer to accurately monitor the temperature during boiling for a perfect fudge texture.
  • Ensure the pan is well-greased or lined with foil to make removal easier.
  • Store fudge in an airtight container at room temperature or refrigerated to maintain freshness.
  • For a different flavor, you can substitute semi-sweet chocolate with dark or milk chocolate.

Find it online: https://slsrecipes.com/easter-chocolate-fudge-recipe/