Easter Chocolate Fudge
Creamy, smooth Easter Chocolate Fudge that's super easy to make & so pretty. You'll love that this recipe using marshmallow cream only takes 10 minutes!
Servings 36 pieces
Calories 131kcal
Ingredients
- 12 oz semi-sweet baking chocolate , coarsely chopped
- 3 tablespoons unsalted butter
- 2 cups granulated sugar
- ⅔ cups whipping cream , about 35%
- 1 - 7 oz jar marshmallow cream
- miniature candy coated chocolate eggs for decorating
Instructions
- 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.
Notes
*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.
Nutrition
Calories: 131kcal