There’s something magical about the combination of chocolate and marshmallows when it comes to making delicious Easter fudge. Imagine creamy sweetness melting in your mouth while vibrant colors dance before your eyes. As you take a bite, the smooth texture will have you craving more, making it impossible to stop at just one piece. This treat is not only a feast for the taste buds but also an eye-catching centerpiece for your holiday table.
Growing up, my family made this delightful Easter fudge every spring. It became a tradition that filled our home with laughter and sugary aromas. Just imagining my younger self sneaking into the kitchen for a taste makes me chuckle! Whether you’re hosting a festive gathering or simply treating yourself on a quiet afternoon, this fudge is irresistibly perfect for any occasion.
Why You'll Love This Recipe
- This easy-to-make Easter fudge requires minimal ingredients and preparation time
- Its rich chocolate flavor combined with colorful marshmallows provides a visual treat that delights everyone
- Perfect for gifting or as a sweet addition to your dessert table during holiday celebrations
I remember one memorable Easter when my cousin decided to challenge me to see who could eat more pieces of this delightful fudge. Spoiler alert: I lost spectacularly but gained quite the sugar rush!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Sweetened Condensed Milk: This creamy base adds richness and sweetness; choose full fat for the best texture.
- Chocolate Chips: Use semi-sweet or dark chocolate chips; they melt beautifully and provide deep flavor.
- Mini Marshmallows: These fluffy bites add sweetness and texture; opt for colorful ones to enhance visual appeal.
- Butter: A little butter enhances creaminess; stick with unsalted to control saltiness.
- Vanilla Extract: Pure vanilla extract boosts flavor depth; avoid imitation for the best results.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Gather Your Supplies
Start by gathering all your ingredients and tools like a saucepan and spatula. It helps to have everything ready before you start cooking.
Melt the Chocolate
In a medium saucepan over low heat, combine sweetened condensed milk, chocolate chips, and butter. Stir frequently until melted and smooth—this should take about 5 minutes.
Mix in Flavor
Once melted, remove from heat and stir in vanilla extract until fully incorporated. The aroma will fill your kitchen with chocolaty goodness—just wait!
Add Marshmallows
Gently fold in mini marshmallows until evenly distributed throughout the chocolate mixture. Be careful not to squish them too much; we want those fluffy bites intact.
Pour into Pan
Line an 8×8 inch baking pan with parchment paper for easy removal. Pour the fudge mixture into the pan and spread it evenly using a spatula.
Chill Until Firm
Refrigerate the fudge for at least 2 hours or until firm. Patience is key here—the longer it chills, the better it sets!
Once chilled, cut into squares and serve! Enjoy your delightful Easter fudge as a centerpiece during festivities or simply indulge whenever you crave something sweet!
You Must Know
- Easter Fudge is not just a treat; it’s an experience!
- The rich, creamy texture melts in your mouth, and the sweet aroma fills your kitchen, making everyone eager for a taste
- This recipe combines nostalgia with creativity, perfect for festive gatherings
Perfecting the Cooking Process
Start by melting the chocolate and butter together in a double boiler for even consistency. While that’s happening, prepare your mix-ins to throw in once the base is ready.
Add Your Touch
Feel free to swap out chocolate types or add nuts and dried fruits for extra flavor. You could even sprinkle sea salt on top for a gourmet twist!
Storing & Reheating
Store leftover fudge in an airtight container at room temperature for up to two weeks. If you want it cold, simply refrigerate but let it sit at room temperature before serving.
Chef's Helpful Tips
- To make perfect Easter Fudge, ensure your chocolate is high-quality; it makes all the difference in flavor
- Avoid overmixing when adding ingredients to prevent a grainy texture
- Finally, line your pan with parchment paper for easier removal and cutting
It was Easter Sunday, and as I pulled my fudge from the fridge, family members were already circling like hawks. The smiles on their faces as they took their first bite made all the chaos of preparing worth every second.
FAQ
What chocolate works best for Easter Fudge?
Use high-quality semi-sweet or dark chocolate for rich flavor and smooth texture.
Can I add other flavors to my fudge?
Absolutely! Try adding peppermint extract or orange zest for a fun twist.
How do I know when my fudge is set?
Fudge is set when it feels firm to the touch but still slightly soft inside.
Easter Fudge
- Total Time: 15 minutes
- Yield: Approximately 16 servings 1x
Description
A delightful blend of chocolate and marshmallows, this festive treat bursts with color and flavor, making it an irresistible addition to your holiday celebrations.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cups semi-sweet or dark chocolate chips
- 2 cups mini marshmallows (preferably colorful)
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Gather all ingredients and tools, including a saucepan and spatula.
- In a medium saucepan over low heat, combine sweetened condensed milk, chocolate chips, and butter. Stir frequently until melted and smooth (about 5 minutes).
- Remove from heat and mix in the vanilla extract until well combined.
- Gently fold in the mini marshmallows to keep them intact.
- Line an 8×8 inch baking pan with parchment paper. Pour the fudge mixture into the pan and spread evenly with a spatula.
- Refrigerate for at least 2 hours or until firm. Once chilled, cut into squares and serve!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (30g)
- Calories: 120
- Sugar: 15g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
