Easy Easter Chocolate Fudge

This rich Easter fudge has become my family's favorite spring treat - a decadent chocolate delight studded with colorful marshmallows and candy-coated mini eggs that brings festive flair to any Easter celebration.

I first made this fudge when my kids were begging for a sweet treat but I had no time for complicated baking. Now they request it every spring and even help with pressing those colorful mini eggs on top.

Ingredients

• Chocolate chips: Choose your preferred type - milk chocolate yields a sweeter fudge while semisweet offers a richer darker flavor. Quality chips melt more smoothly.
• Sweetened condensed milk: This magical ingredient creates the perfect fudge texture without any cooking. Must be sweetened condensed milk not evaporated milk or the fudge will not set.
• Mini marshmallows: These add delightful pops of color and a pillowy texture contrast. The multicolored variety gives the most festive Easter appearance.
• Cadbury Mini Eggs: These candy-coated chocolate eggs bring the Easter theme to life with their pretty pastel colors and satisfying crunch.
• Vanilla extract (optional): Adds depth and warmth to the chocolate flavor making it taste more homemade.

Step-by-Step Instructions

Prepare the base:

Place chocolate chips in a microwave safe bowl and pour sweetened condensed milk over them. Microwave on high for 2 1/2 to 3 minutes until the chocolate begins to melt. Stir continuously until completely smooth and glossy making sure to reach the bottom of the bowl where chocolate might hide.

Add flavorings and mix-ins:

Stir in vanilla if using then gently fold in the mini marshmallows. Work quickly but carefully to distribute marshmallows evenly without overmixing which would cause them to melt completely. You want those pretty pops of color to remain intact.

Prepare the pan:

Line an 8×8 inch pan with waxed paper or parchment paper making sure paper extends up the sides for easy removal later. Scatter about half the mini eggs across the bottom of the lined pan creating an even layer.

Assemble the fudge:

Pour the warm chocolate marshmallow mixture over the mini eggs in the pan using a spatula to spread it evenly into corners. While still warm immediately press remaining mini eggs into the top of the fudge creating a festive display.

Chill until set:

Refrigerate the fudge for 45 minutes or until completely firm. For faster results place in freezer for 20 to 30 minutes. Once set, remove from pan using paper edges, cut into squares, and serve.

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The Cadbury mini eggs are truly the star ingredient here. Their candy shell maintains its crunch even after being incorporated into the fudge creating a delightful texture contrast with the creamy chocolate. My youngest daughter always tries to sneak extra eggs while we are making this claiming they fell on the floor.

Storage Solutions

This Easter fudge stores beautifully in an airtight container in the refrigerator for up to two weeks making it perfect for advance preparation. Layer pieces between waxed paper to prevent sticking. For longer storage freeze for up to three months tightly wrapped. Allow frozen fudge to thaw in the refrigerator overnight before serving for the best texture.

Ingredient Substitutions

While this recipe is perfect as written sometimes you need alternatives. White chocolate chips can replace regular chocolate for a different flavor profile. For a nut lovers version add 1/2 cup chopped walnuts or pecans along with the marshmallows. If Cadbury mini eggs are unavailable substitute M&Ms in spring colors or any similar candy coated chocolate.

The Sweetened Condensed Milk Secret

The success of this fudge relies entirely on using the correct milk. Sweetened condensed milk is thick concentrated and already sweetened creating the perfect fudge consistency without cooking. Regular milk or evaporated milk will result in a soupy mess that will never set properly. Look for it in the baking aisle in 14-ounce cans. In a pinch you can make your own by simmering 2 cups whole milk with 3/4 cup sugar until reduced by half but the canned version ensures foolproof results.

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Serving Suggestions

This colorful fudge makes a stunning centerpiece for Easter dessert tables. Cut into small squares and arrange on a tiered cake stand surrounded by fresh spring flowers for maximum impact. Include it in Easter baskets as a homemade treat or package individual pieces in cellophane bags tied with pastel ribbons for charming party favors or teacher gifts.

Frequently Asked Questions

→ Can I use dark or white chocolate in the fudge?

Absolutely! You can use milk, semisweet, dark, or even white chocolate chips depending on your taste preference. Dark chocolate offers a richer flavor, while white chocolate gives a sweeter twist.

→ Can I omit the marshmallows?

Yes, you can leave out the marshmallows if you’re not a fan. The fudge will still hold its creamy and rich texture, though it will have a slightly different flavor profile.

→ How do I ensure the mixture sets properly?

It's essential to use sweetened condensed milk, not evaporated or regular milk, as it makes the fudge set correctly. Skipping this step may result in a fudge that doesn’t harden.

→ Can I speed up the cooling process?

Yes, you can place the finished fudge in the freezer for about 20-30 minutes instead of the fridge, which allows it to set more quickly.

→ What can I use instead of Cadbury Mini Eggs?

If you don’t have Cadbury Mini Eggs, you can replace them with M&Ms, Reese's Pieces, or any candy-coated chocolate of your choice for a similar festive look and taste.

→ How should I store the fudge?

Store the fudge in an airtight container in the refrigerator for up to a week, or freeze it for longer storage. Let it come to room temperature before serving for the best texture.

→ Can this fudge be made ahead of time?

Yes, this fudge is an excellent make-ahead dessert. Prepare it a day or two in advance, let it chill, and store it tightly covered until you’re ready to serve.