Colorful Marshmallow Easter Fudge Recipe
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Are you one of those people who get stressed at the holidays? Do you have Easter at your house every year? I don’t host Easter at my house but I am the one who makes desserts for all holidays in our family. I love making the desserts and it’s fine when I have time to whip up something really decadent and amazing but I don’t always have the time.
Easter is one of those holidays where I only get a day (or maybe two) off from work. I’m also hosting a reward party for my students the Wednesday before Easter and need to make desserts for them as well. That means I need to make 5 or 6 Easter desserts in just a few days time. While I’m sure I’m going to make a cake of some kind, I’m also going to need a few simple desserts as well.
If you are hosting Easter this year you just might want to try this Colorful Marshmallow Easter Fudge. It’s made with just 4 ingredients and takes just minutes to make! I love it because it tastes great, it’s colorful, and you can cut it into any shape. I used flower and egg cookie cutters for my batch of fudge.
This is also a great recipe for the kids to get involved in. They can help mix the marshmallows with the chocolate or help cutting out the fudge! You can use all of one color marshmallows with colored sprinkles or use the pastel mini marshmallows. I thought the pastel marshmallows gave the fudge a pretty look and added a bit of flavor as well. Either way this is a quick and delicious recipe that everyone will love at Easter!
Colorful Marshmallow Easter Fudge Recipe
Ingredients
- 12 oz. white chocolate chips
- 3 c. rainbow mini marshmallows
- 1 Tablespoon Crisco
- Colorful Easter sprinkles
Instructions
- Line a 9 x 13 jellyroll pan (or baking dish) with parchment paper. Set aside.
- In a large saucepan combine the white chocolate chips and Crisco. Heat over medium heat, stirring constantly, until melted.
- Remove from heat and gently fold in the marshmallows trying not to melt them into the chocolate.
- Immediately pour the mixture into the prepare pan. Spread it out in the pan until it is smooth. Quickly pour the sprinkles over top of the fudge.
- Put the pan in the freezer for 20 minutes. Remove from the freezer and bring to room temperature on the counter.
- Remove the fudge from the pan and place on a cutting board. Either cut the fudge into squares or use metal cookie cutters to cut them out into shapes.
Notes
