Description
This Easter Chocolate Fudge Recipe offers a rich, creamy, and decadent treat perfect for festive celebrations. Made with semi-sweet baking chocolate, butter, sugar, heavy cream, and marshmallow cream, it is finished with colorful miniature candy-coated chocolate eggs for a delightful Easter-themed presentation.
Ingredients
Scale
Fudge Ingredients
- 12 ounces semi-sweet baking chocolate, coarsely chopped
- 3 tablespoons unsalted butter
- 2 cups granulated sugar
- â…” cup heavy whipping cream (about 35% fat)
- 1 (7-ounce) jar marshmallow cream
Decoration
- Miniature candy-coated chocolate eggs, for decorating
Instructions
- Prep Pan: Line an 8×8 inch baking pan with aluminum foil and lightly grease it with cooking spray to prevent the fudge from sticking.
- Melt Ingredients: In a medium saucepan, combine the butter, sugar, heavy whipping cream, and marshmallow cream. Heat over medium heat, stirring constantly until the mixture comes to a gentle boil. Maintain boiling for 5 minutes or until the mixture reaches 235°F on a candy thermometer, ensuring a perfect fudge consistency.
- Combine with Chocolate: Pour the hot sugar mixture over the chopped semi-sweet baking chocolate in a large bowl. Stir continuously until the chocolate is completely melted and the fudge mixture is smooth. If the mixture starts to separate, use an electric mixer to blend until fully smooth and creamy.
- Pour and Decorate: Transfer the fudge mixture into the prepared baking pan. Evenly sprinkle crushed miniature candy-coated chocolate eggs over the top for a festive touch.
- Cool and Serve: Allow the fudge to cool completely at room temperature or refrigerate until it is fully set. Once firm, cut into squares and serve your delicious Easter chocolate fudge.
Notes
- Use a candy thermometer to ensure the mixture reaches the precise temperature for ideal fudge texture.
- Greasing the foil-lined pan helps in easy removal of the fudge once set.
- For best results, let the fudge set overnight in the refrigerator for a firmer consistency.
- You can substitute the miniature candy-coated eggs with other festive candies or nuts as desired.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
