Description
This Easter Chocolate Fudge is a rich and decadent treat that’s perfect for celebrating the holiday. Creamy fudge is topped with colorful mini chocolate eggs, making it a festive and delicious dessert.
Ingredients
Units
Scale
- 12 ounces semi-sweet baking chocolate, coarsely chopped
- 3 tablespoons unsalted butter
- 2 cups granulated sugar
- 2/3 cup heavy whipping cream (about 35% fat)
- 1 (7-ounce) jar marshmallow cream
- Miniature candy-coated chocolate eggs, for decorating
Instructions
- Prep Pan: Line an 8×8 inch baking pan with aluminum foil and lightly grease with cooking spray.
- Melt Ingredients: In a medium saucepan, combine butter, sugar, whipping cream, and marshmallow cream. Heat over medium heat, 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.
- Combine with Chocolate: Pour the hot mixture over the chopped chocolate in a large bowl. Stir until the chocolate is melted and the mixture is smooth. If it starts to separate, use an electric mixer to blend until smooth.
- Pour and Decorate: Pour the fudge mixture into the prepared pan. Sprinkle with crushed mini chocolate eggs.
- Cool and Serve: Let the fudge cool completely at room temperature or in the refrigerator. Once set, cut into squares and serve.
Notes
Storage: Store leftover fudge in an airtight container at room temperature for up to a week or freeze for longer storage. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 130kcal
- Sugar: 18g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
