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
Scale
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.
