Creamy, smooth chocolate fudge topped with mini eggs is perfect for Easter.
Today I’m sharing this homemade chocolate fudge recipe that’s perfect for Easter. It’s extra creamy, and the crushed mini eggs on top make it irresistible.
Despite the fact that there’s snow on the ground, 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.
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 at church. 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 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.
Chocolate Fudge Recipe
This recipe is based off of the Joy of Baking‘s Chocolate Marshmallow Fudge. Unlike the traditional fudge recipes – this recipe uses marshmallow cream, which makes the recipe way less temperamental and creates fudge that’s extra smooth and creamy. Here’s the rundown:
- In a large saucepan melt together the butter, sugar, whipping cream and marshmallow fluff.
- Bring to a boil while gently stirring for about 5 minutes, or until it reaches 235F degrees.
- Then remove from the heat, and pour the sugar concoction into a bowl with the chocolate chips.
- Stir vigorously, and if you notice the fudge starting to separate – then beat the mixture with an electric mixer.
- Last but not least, pour into the prepared pan and sprinkle with mini eggs.
The fudge comes together in about 10 minutes (max), then let it harden. You can either cut the fudge into squares, or use Easter shaped cookie cutters to make fun shapes.
Delicious chocolate fudge, so easy to make, and ready for the Easter bunny. Clearly – springtime is here.
What’re your favorite Easter treats?
- 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
Line an 8x8 inch pan with aluminium foil and lightly grease.
Place the chocolate in a large bowl.
In a medium saucepan melt the butter, sugar, whipping cream and marshmallow cream over medium heat.
Bring to a gently boil while stirring until the mixture reaches 235F degrees, or boils for 5 minutes.
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. If it starts to separate, beat with an electric mixer.
Pour the mixture into the prepared pan. Sprinkle the crushed mini eggs on top.
Allow to cool fully at room temperature or in the fridge, then cut into squares.
*Fudge can be stored in an airtight container at room temperature for up to a week, or wrapped tightly and frozen then thawed in the fridge.