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Easter Chocolate Fudge Recipe

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  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 25 squares
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easter Chocolate Fudge Recipe is a rich and creamy no-bake dessert perfect for the holiday season. Made with semi-sweet chocolate chips, sweetened condensed milk, and festive mini chocolate eggs and sprinkles, this fudge is easy to prepare and delightfully indulgent. Its smooth texture and sweet, chocolatey flavor make it a crowd-pleaser for Easter celebrations or any special occasion.

Ingredients

Scale

Fudge Base

  • 3 cups semi-sweet chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • ¼ cup unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Toppings

  • ½ cup pastel mini chocolate eggs (crushed or whole)
  • ¼ cup festive Easter sprinkles (optional)

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides to make it easy to lift out the fudge once set.
  2. Melt Ingredients: Place a medium saucepan over low heat. Add the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly until the mixture is fully melted and smooth to ensure even melting and prevent burning.
  3. Add Flavorings: Remove the saucepan from heat. Stir in the vanilla extract and salt to enhance the flavor of the fudge base.
  4. Mix in Mini Eggs: Fold half of the pastel mini chocolate eggs into the melted chocolate mixture, distributing them evenly for texture and surprise bites.
  5. Pour Mixture into Pan: Pour the fudge mixture into the prepared baking dish. Smooth the top with a spatula to create an even surface.
  6. Add Toppings: Press the remaining mini chocolate eggs and festive Easter sprinkles gently on top of the fudge to decorate and add festive flair.
  7. Chill: Refrigerate the fudge for at least 3 hours, or until firm, allowing it to set properly for slicing.
  8. Serve: Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 25 squares. Serve chilled or at room temperature as a sweet holiday treat.

Notes

  • You can substitute semi-sweet chocolate chips with white or milk chocolate chips for different flavor profiles.
  • For a fun twist, swirl in peanut butter or marshmallow fluff into the melted chocolate mixture before chilling.
  • Store leftover fudge in an airtight container in the refrigerator for up to one week to maintain freshness.
  • Be sure to stir constantly when melting ingredients to prevent scorching and achieve a smooth texture.

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Find it online: https://quickcookingguide.com/easter-chocolate-fudge-recipe/