If you’re looking for a sweet treat that perfectly captures the joy and colors of spring, this Easter Chocolate Fudge Recipe is an absolute must-try. Rich, creamy, and loaded with gooey marshmallow goodness, this fudge delivers a luscious chocolate experience with a festive twist. It’s easy enough to make that you’ll want to whip it up not only for Easter but all year round, impressing friends and family alike with its smooth texture and delightful crunch from those adorable candy-coated eggs on top.
Ingredients You’ll Need
These ingredients are straightforward but essential, each one playing a unique role to create that perfectly creamy, sweet, and indulgent fudge that melts in your mouth with every bite.
- Semi-sweet baking chocolate (12 ounces): Using quality chocolate ensures that rich, deep chocolate flavor that’s not too bitter or too sweet.
- Unsalted butter (3 tablespoons): Adds creaminess and smoothness without overpowering the chocolate’s taste.
- Granulated sugar (2 cups): Essential for sweetness and that classic fudge texture once cooked to the right temperature.
- Heavy whipping cream (â…” cup): Provides the luxurious, silky mouthfeel and rich fat content that give fudge its body.
- Marshmallow cream (1 jar, 7 ounces): Adds fluffiness and a subtle, sweet marshmallow flavor that makes this fudge extra special and soft.
- Miniature candy-coated chocolate eggs: The festive touch that adds both color and a satisfying crunch on top, enhancing the Easter vibe.
How to Make Easter Chocolate Fudge Recipe
Step 1: Prep Your Pan
Start by lining an 8×8 inch baking pan with aluminum foil and lightly greasing it. This little step makes sure your fudge comes out effortlessly once it’s set, keeping the shape crisp and clean when you slice.
Step 2: Melt and Combine Ingredients
In a medium saucepan, combine the butter, granulated sugar, heavy whipping cream, and marshmallow cream. Carefully heat over medium heat, stirring constantly to prevent burning. Bring the mixture to a gentle boil, and then keep it boiling for about 5 minutes or until it hits 235°F on a candy thermometer. This precise temperature is what’ll give your fudge that classic, firm-yet-creamy consistency.
Step 3: Mix with Chocolate
Once your hot mixture is ready, immediately pour it over the chopped semi-sweet chocolate in a large bowl. Stir everything together until the chocolate melts and the fudge batter turns glossy and smooth. If you notice it starting to separate or get grainy, don’t hesitate to use an electric mixer to blend it until perfectly combined and luscious.
Step 4: Pour and Decorate
Pour the silky fudge mixture into your prepared pan and spread it evenly. Quickly sprinkle crushed miniature candy-coated chocolate eggs on top for a festive Easter touch that not only looks great but adds a fun textural contrast.
Step 5: Cool and Set
Allow the fudge to cool completely at room temperature or in the refrigerator. Once it’s firm to the touch, lift the fudge out of the pan using the foil edges and cut it into squares. These make perfect bite-sized pieces to share with friends, family, or keep all to yourself.
How to Serve Easter Chocolate Fudge Recipe
Garnishes
For an extra pop of fun, try adding a few whole candy eggs on top just before serving or sprinkle a pinch of sea salt flakes to highlight the chocolate flavor. Fresh mint leaves can add a pop of green and a refreshing note, balancing the fudge’s sweetness beautifully.
Side Dishes
This fudge is rich, so pairing it with something light is ideal. Fresh strawberries or a bowl of mixed berries bring a bright, tangy contrast, while a mild cup of earl grey or chamomile tea helps cleanse the palate after each decadent bite.
Creative Ways to Present
Serve your Easter Chocolate Fudge Recipe in colorful cupcake liners for individual servings, or stack the fudge squares in a pretty box tied with a ribbon for delightful gifts. For festive gatherings, place the fudge on a tiered dessert tray with pastel decorations to elevate your holiday table instantly.
Make Ahead and Storage
Storing Leftovers
Keep leftover fudge in an airtight container at room temperature, where it will stay fresh and soft for up to a week. Make sure to separate layers with parchment paper to prevent sticking.
Freezing
If you want to save fudge for longer, wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen fudge can last for up to 3 months and simply needs to thaw at room temperature before enjoying.
Reheating
Fudge generally doesn’t require reheating—but if you prefer it slightly softened, warm individual pieces for about 10 seconds in the microwave. Be cautious not to overheat, as it can melt too much and lose its signature texture.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Absolutely! Milk chocolate will give your fudge a creamier, sweeter flavor. Just keep in mind it may be less rich and slightly softer than the semi-sweet version.
What if I don’t have marshmallow cream on hand?
You can substitute with mini marshmallows, but you’ll need to melt them carefully with the other ingredients. Marshmallow cream is easier to incorporate smoothly and ensures that signature fluffy texture.
Why is the candy thermometer important for this recipe?
The thermometer helps you reach the exact boiling point (235°F) needed for perfectly set fudge. Without it, you risk undercooking, which leads to a fudgy but too soft treat, or overcooking, resulting in a gritty texture.
Can I add nuts or other mix-ins?
Definitely! Chopped pecans, walnuts, or even shredded coconut mix in beautifully with this Easter Chocolate Fudge Recipe for added crunch and flavor variety.
How long does it take for the fudge to set?
Fudge usually needs at least 2 to 3 hours to set at room temperature. If you’re in a hurry, refrigerating it speeds up this process to about 1 hour.
Final Thoughts
This Easter Chocolate Fudge Recipe is the kind of sweet treat that brings smiles and a bit of magic to any occasion. Its simplicity, combined with indulgent flavors and a festive look, makes it a true crowd-pleaser. I can’t wait for you to try making it yourself—you’ll find it’s as fun to assemble as it is delicious to devour!
Print
Easter Chocolate Fudge Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 36 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Easter Chocolate Fudge recipe combines rich semi-sweet chocolate with creamy marshmallow and a smooth, buttery base to create a deliciously smooth and sweet treat. Decorated with miniature candy-coated chocolate eggs, this fudge is perfect for spring celebrations and makes for a delightful Easter dessert that is easy to prepare.
Ingredients
Fudge Base
- 12 ounces semi-sweet baking chocolate, coarsely chopped
- 3 tablespoons unsalted butter
- 2 cups granulated sugar
- â…” 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 the foil with cooking spray to prevent the fudge from sticking.
- Melt Ingredients: In a medium saucepan, combine 3 tablespoons of unsalted butter, 2 cups of granulated sugar, ⅔ cup heavy whipping cream, and the entire jar of 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 achieve the soft-ball stage for fudge.
- Combine with Chocolate: Remove the hot mixture from heat and immediately pour it over the 12 ounces of coarsely chopped semi-sweet baking chocolate placed in a large bowl. Stir continuously until the chocolate melts completely and the mixture becomes smooth. If the fudge starts to separate or looks grainy, use an electric mixer to blend it until smooth and silky.
- Pour and Decorate: Pour the smooth fudge mixture into the prepared baking pan and gently spread to an even layer. Sprinkle the top with crushed miniature candy-coated chocolate eggs for a festive and colorful decoration.
- Cool and Serve: Let the fudge cool completely at room temperature or place it in the refrigerator to speed up the setting process. Once fully set, use the foil edges to lift the fudge from the pan. Cut into 36 small squares and serve.
Notes
- Use a candy thermometer to ensure the mixture reaches the correct temperature for ideal fudge texture.
- You can store the fudge in an airtight container at room temperature for up to one week.
- For a different flavor, substitute the semi-sweet baking chocolate with dark or milk chocolate.
- If the fudge becomes too hard after refrigeration, let it sit at room temperature for a few minutes before serving.
