If you’re searching for a delightful treat that perfectly captures the spirit of springtime celebrations, this Easter Chocolate Fudge Recipe is your new best friend. Rich, creamy, and studded with colorful mini candy eggs, it’s an irresistible blend of smooth chocolate and fluffy marshmallow that melts in your mouth. Whether you’re making it for family gatherings or sweetening your holiday table, this fudge recipe offers an indulgent yet approachable way to share a classic dessert that everyone will rave about.
Ingredients You’ll Need
Whipping up this Easter Chocolate Fudge Recipe is a breeze when you have the right ingredients on hand. Each component plays a vital role — from the silky butter that adds richness, to the marshmallow cream that brings that effortless fluffy texture and shine.
- 12 ounces semi-sweet baking chocolate: This delivers the deep, luscious chocolate flavor that’s the heart of the fudge.
- 3 tablespoons unsalted butter: Adds creamy richness and helps create a smooth texture.
- 2 cups granulated sugar: Provides the perfect level of sweetness and structure once boiled.
- ⅔ cup heavy whipping cream (about 35% fat): Makes the fudge decadently creamy and tender.
- 1 (7-ounce) jar marshmallow cream: The secret weapon for that irresistibly fluffy, melt-in-your-mouth consistency.
- Miniature candy-coated chocolate eggs: These colorful, crunchy treats bring a festive pop and a playful finish.
How to Make Easter Chocolate Fudge Recipe
Step 1: Prep Your Pan
Start by lining an 8×8 inch baking pan with aluminum foil, then lightly grease it with cooking spray. This step ensures your fudge releases effortlessly once it’s set, saving you from any frustrating sticking.
Step 2: Melt and Boil Your Mixture
In a medium saucepan, combine the butter, granulated sugar, heavy whipping cream, and marshmallow cream. Stir this mixture constantly over medium heat as it gently heats, ensuring everything melds seamlessly. Bring it to a gentle boil and keep it boiling for 5 minutes, or until it reaches 235°F on a candy thermometer – this precision sets the stage for perfect fudge.
Step 3: Combine with Chocolate
Pour the hot mixture over your coarsely chopped semi-sweet baking chocolate placed in a large bowl. Stir gently but thoroughly until the chocolate melts fully and the mixture turns glossy and smooth. If you notice any separation, don’t worry — using an electric mixer to blend will bring it back to that perfect velvety consistency.
Step 4: Pour and Decorate
Transfer the decadent fudge mixture into your prepared pan, spreading it evenly. Immediately sprinkle with crushed miniature candy-coated chocolate eggs. These not only add a festive flair but give an exciting texture contrast with their slight crunch.
Step 5: Cool and Cut
Allow the fudge to cool completely, either at room temperature or in the refrigerator. Once it’s fully set and firm, lift it out using the foil edges, peel away the foil, and cut into inviting squares. Now your festive Easter Chocolate Fudge Recipe is ready to delight!
How to Serve Easter Chocolate Fudge Recipe
Garnishes
While the mini candy eggs on top already serve as a delightful garnish, consider adding a sprinkle of edible glitter or a dusting of cocoa powder to elevate your presentation. Fresh mint leaves can also add a lovely color contrast and unexpected hint of freshness.
Side Dishes
This fudge pairs beautifully with simple accompaniments like a pot of freshly brewed coffee or a glass of cold milk. For an extra special touch, serve alongside a bowl of fresh berries, which cut through the richness and introduce lively, natural sweetness.
Creative Ways to Present
Present your fudge squares in pastel-toned gift boxes or wrap them individually in decorative foil for Easter baskets. Stacking them on a tiered serving tray with flowers and seasonal decor transforms the treat into a charming centerpiece that guests won’t forget.
Make Ahead and Storage
Storing Leftovers
After enjoying your Easter Chocolate Fudge Recipe, store any leftovers in an airtight container at room temperature for up to one week to preserve freshness and texture.
Freezing
If you want to keep the fudge even longer, freeze it wrapped tightly in plastic wrap and foil for up to three months. Thaw overnight in the refrigerator before serving to retain its creamy goodness.
Reheating
Fudge is best enjoyed chilled or at room temperature, so reheating is generally unnecessary. If it feels too firm, simply let it sit out for a few minutes to soften before serving.
FAQs
Can I use milk chocolate instead of semi-sweet?
Absolutely! Using milk chocolate will yield a sweeter, creamier fudge. Just be mindful that it might alter the overall sweetness and texture slightly, so adjust sugar levels if desired.
What if I don’t have a candy thermometer?
If you don’t own a candy thermometer, cook the mixture until it reaches a soft-ball stage — drop a small bit into cold water; if it forms a soft, pliable ball, it’s ready.
Can I add nuts or other mix-ins?
Definitely! Chopped nuts, dried fruit, or even coconut flakes make fabulous additions to personalize this Easter Chocolate Fudge Recipe and add extra texture.
Is marshmallow cream necessary?
Marshmallow cream is key to achieving that uniquely smooth, fluffy fudge texture, but if unavailable, you can try substituting with homemade marshmallow fluff or carefully whipped egg whites for a similar effect.
How long does the fudge take to set?
Typically, the fudge sets in 2 to 4 hours at room temperature, though refrigerating will speed up the process and produce a firmer consistency.
Final Thoughts
This Easter Chocolate Fudge Recipe is a wonderful way to share a bit of homemade joy with friends and family, combining classic chocolatey richness with playful, holiday-inspired fun. Trust me, once you try this recipe, it will become a beloved annual tradition that brings smiles and sweet moments for years to come. So, grab your ingredients and start making your own batch of fudge magic today!
Print
Easter Chocolate Fudge Recipe
- Total Time: 4 hours 25 minutes
- Yield: 36 servings 1x
Description
This Easter Chocolate Fudge recipe is a rich, creamy treat perfect for celebrating the holiday. Made with semi-sweet baking chocolate, butter, sugar, heavy cream, and marshmallow cream, it’s easy to prepare and decorated with colorful miniature candy-coated chocolate eggs for a festive touch. The fudge is cooked on the stovetop and then cooled to set, resulting in a smooth, velvety texture.
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
- Prep Pan: Line an 8×8 inch baking pan with aluminum foil and lightly grease it with cooking spray to prevent sticking and make removal easier.
- Melt Ingredients: In a medium saucepan over medium heat, combine the butter, granulated sugar, heavy whipping cream, and marshmallow cream. Stir constantly until the mixture gently boils. Continue boiling for 5 minutes, or until the temperature reaches 235°F on a candy thermometer to achieve the soft-ball stage necessary for fudge.
- Combine with Chocolate: Pour the hot mixture over the coarsely chopped semi-sweet baking chocolate in a large bowl. Stir until the chocolate fully melts and the mixture is smooth. If the mixture begins to separate, use an electric mixer to beat until fully smooth and homogeneous.
- Pour and Decorate: Transfer the smooth fudge mixture into the prepared pan and evenly sprinkle the crushed miniature candy-coated chocolate eggs over the top to add festive color and texture.
- Cool and Serve: Allow the fudge to cool completely at room temperature or chill in the refrigerator until fully set. Once firm, cut into squares and serve to enjoy.
Notes
- Ensure the fudge reaches the correct temperature (235°F) for proper texture; using a candy thermometer is recommended.
- You can substitute candy-coated eggs with other Easter-themed candies or nuts if preferred.
- Store fudge in an airtight container at room temperature or in the refrigerator for up to 1 week.
- For easier cutting, chill the fudge completely before slicing.
- If the mixture separates during stirring, using an electric mixer helps to re-emulsify and smooth it.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
