Easter Fudge is a delightful treat that brings joy and sweetness to the holiday season. As we gather with family and friends to celebrate, this rich and creamy confection has become a beloved staple on many dessert tables. The tradition of making fudge dates back to the late 19th century, and over the years, it has evolved into various flavors and styles, with Easter Fudge standing out for its vibrant colors and festive ingredients.
What I love most about Easter Fudge is its perfect balance of taste and texture. The smooth, melt-in-your-mouth consistency combined with the delightful crunch of seasonal candies makes it an irresistible indulgence. Plus, its incredibly convenient to prepare, allowing you to whip up a batch in no time, making it a favorite among busy bakers. Whether youre looking to impress guests or simply satisfy your sweet tooth, Easter Fudge is sure to become a cherished part of your holiday traditions.
Ingredients:
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chopped nuts (optional)
- 1/2 cup pastel-colored M&M’s or Easter-themed candies
- 1/4 cup shredded coconut (optional, for decoration)
- Cooking spray or parchment paper (for lining the pan)
Preparing the Fudge Mixture
- Start by gathering all your ingredients on the counter. This will make the process smoother and more enjoyable.
- In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Place the saucepan over low heat.
- Stir the mixture continuously with a wooden spoon or a silicone spatula. This will help prevent the chocolate from burning and ensure a smooth consistency.
- Once the chocolate chips and butter have melted completely, and the mixture is smooth, remove the saucepan from the heat.
- Add the vanilla extract and salt to the melted chocolate mixture. Stir well to combine all the flavors.
Incorporating Add-ins
- Now its time to add the fun stuff! Gently fold in the mini marshmallows and chopped nuts (if using) into the chocolate mixture. Make sure they are evenly distributed throughout the fudge.
- Next, add the pastel-colored M&M’s or your choice of Easter-themed candies. This will give your fudge a festive look and a delightful crunch.
- If youre using shredded coconut for decoration, you can either fold it in now or save it for the top later. I like to sprinkle it on top for a nice finish!
Preparing the Pan
- Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the fudge out later. If you dont have parchment paper, you can lightly spray the pan with cooking spray.
- Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly into the corners and smooth the top.
- If you saved the shredded coconut, sprinkle it evenly over the top of the fudge for a beautiful finish.
Chilling the Fudge
- Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator. Allow the fudge to chill for at least 2 hours, or until it is firm to the touch.
- While the fudge is chilling, you can clean up your workspace. This is a great time to enjoy a little treat from the leftover chocolate mixture in the saucepan!
Cutting and Serving the Fudge
- Once the fudge has set, remove it from the refrigerator. Use the overhanging parchment paper to lift the fudge out of the pan.
- Place the fudge on a cutting board. Using a sharp knife, cut it into small squares or rectangles, depending on your preference. I like to make them bite-sized for easy snacking!
- Arrange the fudge pieces on a serving platter or in a decorative box for gifting. If youre feeling extra festive, you can add some additional M&M’s or coconut on top of each piece for decoration.
Storing the Fudge
- If you have any leftovers (which is rare!), store the fudge in an airtight container at room temperature for up to a week. You can also refrigerate it for longer shelf life, but I recommend letting it come to room temperature before serving for the best texture.
- For longer storage, you can freeze the fudge. Just wrap it tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer. When youre ready to enjoy it, simply thaw it in the refrigerator overnight.
Tips for
![Easter Fudge]()
Conclusion:
In summary, this Easter Fudge recipe is an absolute must-try for anyone looking to add a delightful touch to their holiday celebrations. The creamy texture combined with the vibrant colors and festive flavors makes it a perfect treat for both kids and adults alike. Whether you choose to serve it as a sweet addition to your Easter brunch, package it as a thoughtful gift, or simply enjoy it as a delicious snack throughout the day, this fudge is sure to impress.
Feel free to get creative with your serving suggestions! You can cut the fudge into fun shapes using cookie cutters, drizzle it with melted chocolate, or even sprinkle some crushed candies on top for an extra crunch. If you want to mix things up, consider adding different flavor extracts or incorporating nuts and dried fruits to customize your fudge to your liking.
I encourage you to give this Easter Fudge recipe a try and share your experience with friends and family. I would love to hear how it turns out for you! Dont forget to snap a picture and tag me on social media so we can celebrate your delicious creation together. Happy cooking, and may your Easter be filled with joy and sweetness!
Print
Easter Fudge: Delicious Recipes to Celebrate the Holiday
Enjoy a rich and creamy Chocolate Marshmallow Fudge, featuring a delightful mix of semi-sweet chocolate, fluffy marshmallows, and colorful M&M’s. This easy-to-make treat is perfect for any celebration, especially during the holidays!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 145 minutes
- Yield: 16 servings 1x
Ingredients
Scale
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chopped nuts (optional)
- 1/2 cup pastel-colored M&M’s or Easter-themed candies
- 1/4 cup shredded coconut (optional, for decoration)
- Cooking spray or parchment paper (for lining the pan)
Instructions
- Start by gathering all your ingredients on the counter. This will make the process smoother and more enjoyable.
- In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Place the saucepan over low heat.
- Stir the mixture continuously with a wooden spoon or a silicone spatula to prevent the chocolate from burning and ensure a smooth consistency.
- Once the chocolate chips and butter have melted completely, and the mixture is smooth, remove the saucepan from the heat.
- Add the vanilla extract and salt to the melted chocolate mixture. Stir well to combine all the flavors.
- Gently fold in the mini marshmallows and chopped nuts (if using) into the chocolate mixture, ensuring they are evenly distributed.
- Add the pastel-colored M&M’s or your choice of Easter-themed candies for a festive look and delightful crunch.
- If using shredded coconut for decoration, fold it in now or save it for the top later.
- Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides. Alternatively, lightly spray the pan with cooking spray.
- Pour the fudge mixture into the prepared pan, using a spatula to spread it evenly and smooth the top.
- If saved, sprinkle the shredded coconut evenly over the top of the fudge.
- Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator. Chill for at least 2 hours, or until firm to the touch.
- While the fudge is chilling, clean up your workspace and enjoy a little treat from the leftover chocolate mixture in the saucepan!
- Once set, remove the fudge from the refrigerator using the overhanging parchment paper.
- Place the fudge on a cutting board and cut it into small squares or rectangles.
- Arrange the fudge pieces on a serving platter or in a decorative box for gifting. Add additional M&M’s or coconut on top for decoration if desired.
- Store any leftovers in an airtight container at room temperature for up to a week. Refrigerate for longer shelf life, allowing it to come to room temperature before serving.
- For longer storage, wrap tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight when ready to enjoy.
Notes
- Feel free to customize the fudge with your favorite mix-ins or toppings.
- Ensure to stir continuously while melting to achieve a smooth texture.
Easter Fudge: Delicious Recipes to Celebrate the Holiday
Enjoy a rich and creamy Chocolate Marshmallow Fudge, featuring a delightful mix of semi-sweet chocolate, fluffy marshmallows, and colorful M&M’s. This easy-to-make treat is perfect for any celebration, especially during the holidays!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 145 minutes
- Yield: 16 servings 1x
Ingredients
Scale
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chopped nuts (optional)
- 1/2 cup pastel-colored M&M’s or Easter-themed candies
- 1/4 cup shredded coconut (optional, for decoration)
- Cooking spray or parchment paper (for lining the pan)
Instructions
- Start by gathering all your ingredients on the counter. This will make the process smoother and more enjoyable.
- In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Place the saucepan over low heat.
- Stir the mixture continuously with a wooden spoon or a silicone spatula to prevent the chocolate from burning and ensure a smooth consistency.
- Once the chocolate chips and butter have melted completely, and the mixture is smooth, remove the saucepan from the heat.
- Add the vanilla extract and salt to the melted chocolate mixture. Stir well to combine all the flavors.
- Gently fold in the mini marshmallows and chopped nuts (if using) into the chocolate mixture, ensuring they are evenly distributed.
- Add the pastel-colored M&M’s or your choice of Easter-themed candies for a festive look and delightful crunch.
- If using shredded coconut for decoration, fold it in now or save it for the top later.
- Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides. Alternatively, lightly spray the pan with cooking spray.
- Pour the fudge mixture into the prepared pan, using a spatula to spread it evenly and smooth the top.
- If saved, sprinkle the shredded coconut evenly over the top of the fudge.
- Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator. Chill for at least 2 hours, or until firm to the touch.
- While the fudge is chilling, clean up your workspace and enjoy a little treat from the leftover chocolate mixture in the saucepan!
- Once set, remove the fudge from the refrigerator using the overhanging parchment paper.
- Place the fudge on a cutting board and cut it into small squares or rectangles.
- Arrange the fudge pieces on a serving platter or in a decorative box for gifting. Add additional M&M’s or coconut on top for decoration if desired.
- Store any leftovers in an airtight container at room temperature for up to a week. Refrigerate for longer shelf life, allowing it to come to room temperature before serving.
- For longer storage, wrap tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight when ready to enjoy.
Notes
- Feel free to customize the fudge with your favorite mix-ins or toppings.
- Ensure to stir continuously while melting to achieve a smooth texture.
Leave a Comment