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Easter Fudge: Delicious Recipes to Celebrate the Holiday

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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!

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

  1. Start by gathering all your ingredients on the counter. This will make the process smoother and more enjoyable.
  2. In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Place the saucepan over low heat.
  3. Stir the mixture continuously with a wooden spoon or a silicone spatula to prevent the chocolate from burning and ensure a smooth consistency.
  4. Once the chocolate chips and butter have melted completely, and the mixture is smooth, remove the saucepan from the heat.
  5. Add the vanilla extract and salt to the melted chocolate mixture. Stir well to combine all the flavors.
  6. Gently fold in the mini marshmallows and chopped nuts (if using) into the chocolate mixture, ensuring they are evenly distributed.
  7. Add the pastel-colored M&M’s or your choice of Easter-themed candies for a festive look and delightful crunch.
  8. If using shredded coconut for decoration, fold it in now or save it for the top later.
  9. 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.
  10. Pour the fudge mixture into the prepared pan, using a spatula to spread it evenly and smooth the top.
  11. If saved, sprinkle the shredded coconut evenly over the top of the fudge.
  12. 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.
  13. While the fudge is chilling, clean up your workspace and enjoy a little treat from the leftover chocolate mixture in the saucepan!
  14. Once set, remove the fudge from the refrigerator using the overhanging parchment paper.
  15. Place the fudge on a cutting board and cut it into small squares or rectangles.
  16. 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.
  17. 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.
  18. 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.

Find it online: https://anasrecipes.com/easter-fudge-2/