Creamy, smooth chocolate fudge that’s super easy to make & perfect for Easter. You’ll love that it only takes 10 minutes!
Despite the fact that it snowed today, Easter is actually right around the corner and we have some festive baking ahead of us. So in preparation for the arrival of my favorite rabbit – I decided to make Easter Chocolate Fudge.
And because deliciously creamy home made chocolate fudge and pretty Easter candy is obviously a winning combination.
Now while I love baking, when it comes to Easter I can’t stop myself from buying copious amounts of candy. Chocolate eggs, marshmallow bunnies, jelly beans…. If truth be told – as a child my mother bribed me with chocolate so I’d sit quietly through Good Friday service. And now that I have a little more than allowance money, my Easter candy intake has only increased.
But for whatever reason – if I bake said candy into a home made treat, then I can tell myself that eating candy somehow becomes virtuous. So today we’re combining delicious Easter chocolate with a home made confection.
Creamy, chocolate-y, super smooth & just plain delicious chocolate fudge in fact. Chocolate fudge that’s super easy to make, and completely forgiving if you aren’t as experienced as Willy Wonka. That’s the joy of making fudge with marshmallow cream. It’s super easy and achieving great results is totally attainable.
This recipe is based off of the Joy of Baking‘s Chocolate Marshmallow Fudge. Unlike the traditional method for making fudge where butter, sugar & cream are boiled together until reaching the soft ball stage then beaten until smooth – in this recipe butter, sugar, cream AND marshmallow cream are boiled together for approximately 5 minutes then we stir in the coarsely chopped chocolate. The marshmallow cream keeps the fudge smooth without having to be overly particular about fudge temperatures. The fudge comes together in about 10 minutes (max) – which also leaves more time for egg hunting.
Delicious chocolate fudge, so easy to make, and ready for the Easter bunny. Clearly – springtime is here.
What’re your favorite Easter treats?
- 3 tablespoons unsalted butter
- 2 cups granulated sugar
- 2/3 cups whipping cream , about 35%
- 1 - 7 oz jar marshmallow cream
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 12 oz semi-sweet baking chocolate , coarsely chopped
- miniature candy coated chocolate eggs for decorating
Line an 8x8 inch or 9x9 inch square pan with aluminium foil leaving an overhang on each side.
In a medium saucepan combine the butter, sugar, whipping cream and marshmallow cream over medium heat. While stirring occasionally, allow the ingredients to melt together then come to a slow boil for about 5 minutes until the mixture reaches the soft-ball stage (about 238F degrees).
Remove from the heat and stir in the vanilla & salt. Place the chopped semi-sweet chocolate in a large bowl, then pour the boiling mixture over top. Stir with a large wooden spoon or rubber spatula until the chocolate is melted and the mixture is smooth.
Pour the mixture into the prepared pan. Allow to cool slightly, then gently press in the miniature candy-coated eggs. Allow to cool fully to harden. After the fudge is room temperature, you can cover it with aluminium foil or cling film and place in the fridge to continue hardening. Cut into squares and serve