Description
This Springtime Celebration Fudge is the ultimate Easter treat—creamy, smooth, and bursting with festive colors! Made with white chocolate, marshmallow cream, and pastel-colored M&Ms and chocolate eggs, this easy-to-make fudge is as delicious as it is beautiful. Perfect for holiday gatherings, Easter baskets, or simply indulging in a sweet seasonal delight!
Ingredients
Scale
- 2 cups granulated sugar
- ¾ cup heavy whipping cream
- ¾ cup unsalted butter
- Pinch of salt
- 11 oz white chocolate chips
- 1 jar (7 oz) marshmallow cream
- 1 cup pastel M&M’s candies
- 1 bag (10 oz) Hershey chocolate eggs (candy-coated milk chocolate)
- 1 tablespoon sprinkles
Instructions
- Line a 9×13-inch baking dish with parchment paper or lightly grease it to prevent sticking.
- In a large saucepan over medium heat, combine the sugar, heavy cream, butter, and a pinch of salt. Stir continuously until the mixture reaches a boil.
- Let it boil for 4-5 minutes, stirring constantly to prevent scorching.
- Remove from heat and immediately stir in the white chocolate chips and marshmallow cream, mixing until completely smooth.
- Let the mixture cool slightly before gently folding in the pastel M&Ms.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Press the Hershey chocolate eggs onto the surface and sprinkle the top with festive sprinkles.
- Allow the fudge to set at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully firm.
- Once set, slice into squares and enjoy!
Notes
- To make slicing easier, chill the fudge for an extra 30 minutes before cutting.
- For a fun variation, swap white chocolate for milk or dark chocolate.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- This fudge also freezes well—store in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop & Refrigeration
- Cuisine: American