Description

This Easter Chocolate Fudge recipe is a rich, creamy treat perfect for celebratory occasions. Made with semi-sweet baking chocolate, butter, sugar, heavy cream, and marshmallow cream, it’s a smooth, decadent fudge topped with festive miniature candy-coated chocolate eggs. The fudge is cooked on the stovetop, then cooled until firm, resulting in perfectly sliceable squares bursting with chocolate flavor.

Ingredients

Scale

Fudge Base

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

Cook Mode Prevent your screen from going dark

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 unsalted butter, granulated sugar, heavy whipping cream, and marshmallow cream. Heat over medium heat while stirring constantly until the mixture comes to a gentle boil. Continue boiling for 5 minutes or until the mixture reaches 235°F on a candy thermometer, ensuring the proper texture for the fudge.
Combine with Chocolate: Pour the hot mixture over the chopped semi-sweet baking chocolate in a large bowl. Stir until the chocolate fully melts and the mixture becomes smooth. If the mixture starts to separate or looks grainy, use an electric mixer to blend until silky and uniform.
Pour and Decorate: Transfer the fudge mixture into the prepared baking pan, smoothing the top. Immediately sprinkle the surface with crushed miniature candy-coated chocolate eggs to add a festive touch.
Cool and Serve: Allow the fudge to cool completely at room temperature or refrigerate until firm. Once set, lift the fudge from the pan using the foil, cut into 36 squares, and serve.

Notes

Make sure to use a candy thermometer to get the precise temperature for the sugar mixture for perfect fudge texture.
Greasing the foil-lined pan helps with easy removal of fudge squares.
If you prefer, refrigerate the fudge for faster cooling and firmer slices.
Use good quality semi-sweet chocolate for the best taste and smooth melt.
The marshmallow cream helps achieve a creamy and fudgy texture; do not skip this ingredient.