Decadent Easter Chocolate Fudge Recipe for Spring Dessert

Creamy, smooth chocolate fudge topped with mini eggs is perfect for Easter. 

I’m sharing a homemade chocolate fudge that’s ideal for Easter: extra creamy, velvety, and finished with crushed mini eggs for a festive touch.

Even with snow still on the ground, Easter is fast approaching, and that means spring baking is underway. To welcome my favorite rabbit, I made this Easter Chocolate Fudge.

Rich homemade chocolate fudge paired with colorful Easter candy is an irresistible combination.

I confess I always buy too much Easter candy—chocolate eggs, marshmallow bunnies, jelly beans. As a child my mother used chocolate to keep me quiet during Good Friday services, and now that I have more spending power, my Easter candy stash has only grown.

Baking candy into a homemade treat somehow makes indulgence feel a little more justified. So this year I combined indulgent Easter chocolate with an easy homemade confection.

This fudge is creamy, chocolatey, super smooth, and simply delicious. It’s quick to make and forgiving even for novice candy-makers thanks to the addition of marshmallow cream. That ingredient keeps the texture effortlessly smooth and makes great results easy to achieve.

Chocolate Fudge Recipe

This version is adapted from Joy of Baking’s Chocolate Marshmallow Fudge. Instead of a traditional, more temperamental method, this recipe uses marshmallow cream for an easier, consistently creamy result. Overview:

1. Melt butter, sugar, whipping cream and marshmallow fluff together in a saucepan over medium heat.
2. Bring the mixture to a gentle boil while stirring, and cook until it reaches about 235°F (or boil about 5 minutes).
3. Remove from heat and pour the hot mixture over the chopped chocolate in a large bowl.
4. Stir until smooth. If the mixture begins to separate, use an electric mixer to bring it back together.
5. Pour the fudge into a prepared pan and top with crushed mini eggs.

The fudge comes together in roughly 10 minutes. Let it set until firm, then cut into squares or use Easter-shaped cookie cutters for seasonal shapes.

Delicious chocolate fudge that’s easy to make and ready for the Easter bunny—spring has officially arrived.

What are your favorite Easter treats?

Easter Chocolate Fudge

By: Fiona Dowling

Creamy, smooth Easter Chocolate Fudge that’s simple to make and beautifully festive. Using marshmallow cream makes this recipe quick—about 10 minutes active time.

Prep: 10 minutes mins

Total: 4 hours hrs

Servings: 36 pieces

Pin Recipe
Rate Recipe
Print Recipe

Ingredients

• 12 oz semi-sweet baking chocolate, coarsely chopped
• 3 tablespoons unsalted butter
• 2 cups granulated sugar
• 2/3 cups whipping cream, about 35%
• 1 – 7 oz jar marshmallow cream
• miniature candy coated chocolate eggs for decorating

Instructions

• Line an 8×8 inch pan with aluminium foil and lightly grease.
• Place the chopped chocolate in a large bowl.
• In a medium saucepan, melt the butter, sugar, whipping cream and marshmallow cream over medium heat.
• Bring to a gentle boil while stirring, and cook until the mixture reaches 235°F or has boiled for about 5 minutes.
• Pour the hot mixture over the chopped chocolate. Stir with a wooden spoon or rubber spatula until smooth. If it begins to separate, beat briefly with an electric mixer.
• Transfer the mixture to the prepared pan and sprinkle the crushed mini eggs on top.
• Let cool completely at room temperature or chill in the fridge until set, then cut into squares.

Notes

Store fudge in an airtight container at room temperature for up to a week. For longer storage, wrap tightly and freeze; thaw in the fridge before serving.

Nutrition

Calories: 131kcal

Like this recipe? Rate and comment below!