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

Scale

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

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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