Description

This Easter Chocolate Fudge recipe is a creamy, rich, and indulgent treat perfect for celebrating the holiday season. Featuring semi-sweet baking chocolate, marshmallow cream, and decorated with colorful miniature candy-coated chocolate eggs, it offers a delightful combination of smooth texture and festive appeal. The fudge is cooked on the stovetop until perfectly thickened, then chilled to set before serving in bite-sized squares.

Ingredients

Scale

Fudge Ingredients

12 ounces semi-sweet baking chocolate, coarsely chopped
3 tablespoons unsalted butter
2 cups granulated sugar
⅔ cup heavy whipping cream (about 35% fat)
1 (7-ounce) jar marshmallow cream

Decoration

Miniature candy-coated chocolate eggs, for decorating

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Instructions

Prep Pan: Line an 8×8 inch baking pan with aluminum foil and lightly grease it with cooking spray to ensure easy removal of the fudge once set.
Melt Ingredients: In a medium saucepan, combine the unsalted butter, granulated sugar, heavy whipping cream, and marshmallow cream. Heat over medium heat, stirring constantly to prevent burning, until the mixture reaches a gentle boil.
Boil to Soft Ball Stage: Continue boiling the mixture for about 5 minutes, or until it reaches 235°F on a candy thermometer, which is the soft ball stage needed for proper fudge consistency.
Combine with Chocolate: Remove the mixture from heat and immediately pour it over the coarsely chopped semi-sweet chocolate in a large bowl. Stir gently until the chocolate melts completely and the mixture is smooth. If the mixture begins to separate, use an electric mixer on low speed to blend until smooth and glossy.
Pour and Decorate: Transfer the fudge mixture into the prepared pan, spreading it evenly. Sprinkle the top with miniature candy-coated chocolate eggs for a festive touch.
Cool and Set: Allow the fudge to cool completely at room temperature or place it in the refrigerator to speed up the setting process. Once fully set, lift the foil out of the pan and cut the fudge into 36 squares to serve.

Notes

Using a candy thermometer is crucial for achieving the perfect texture; ensure the mixture reaches 235°F (soft ball stage).
For easier cleanup and removal, be sure to grease the foil well when lining the pan.
Store leftover fudge in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
Marshmallow cream helps create a smoother texture and adds a hint of sweetness complementary to the chocolate.
If the fudge starts to cool before stirring in the chocolate, gently rewarm to melt chocolate smoothly.