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Chocolate fudge that's smooth, creamy & topped with mini eggs. Perfect for Easter.

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!
Course Dessert
Prep Time 10 minutes
Total Time 4 hours
Servings 36 pieces
Calories 131kcal


  • 12 oz semi-sweet baking chocolate , coarsely chopped
  • 3 tablespoons unsalted butter
  • 2 cups granulated sugar
  • 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. 


Calories: 131kcal