Colorful Marshmallow Easter Fudge Recipe
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This easy to make fruit flavored white chocolate marshmallow fudge has just 4 ingredients and is cut into fun shapes for Easter or spring!
Are you one of those people who get stressed at the holidays? Do you host Easter at your house every year?
While I don’t host Easter at my house 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.
I’ve made a lot of delicious desserts over the years. Easter Egg Surprise Cookies are tasty sugar cookies stuffed with creme eggs. For those who enjoy carrot cake these Bird’s Nest Carrot Cake Cupcakes can’t be beat. Chocolate lovers will crave these Malted Milk Chocolate Brownies. If you want a show stopping dessert this Spring Watercolor Triple Layer Cake is amazing and looks gorgeous too.
Easter is one of those holidays where I only get a few days off from work. I also tend to make a lot of desserts for other people as well so I try to find something easy.
One of the easiest desserts I make is fudge. You can made an old fashioned fudge which takes a bit more time or a quick fudge recipe.
How do you make Fudge?
There are several different ways to make fudge. A simple fudge recipe usually has chocolate and sweetened condensed milk along with whatever adds ins you would like. Old fashioned fudge takes a bit more time. Usually butter, sugar, and milk are heated in a pot until it reaches a temperature of 234 degrees on a candy thermometer. Then the chocolate and mix-ins are mixed into the pot and everything is poured into a pan to cool.
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 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.
Can I use other types of marshmallows?
While you can use different types of marshmallows the colorful fruit mini marshmallows work best because of their color and flavor. The colors are perfect for spring and the fruit flavor works well with the white chocolate. You could use a single color and fruit flavor of marshmallow like strawberry, orange, or peppermint.
Ingredients:
- fruit flavored mini marshmallows
- white chocolate chips
- salted butter (you can also use unsalted butter or Crisco)
- sprinkles or jimmies
To make the fudge line a pan with parchment paper. Place the white chocolate chips and butter in a medium saucepan over medium heat and stir until the chips are melted. Remove from heat and stir in the marshmallows.
Pour the mixture into the prepared pan and smooth. Quickly top with the sprinkles. Allow the fudge to sit for 30 minutes to harden. Use a cookie cutter to cut out fun shapes and save the scraps to enjoy!
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.
What kind of cookie cutters should I use?
Metal cookie cutters are much easier to use than plastic cookie cutters. They cut through the fudge easier. Use fun shapes like eggs, butterflies, bunnies, or flowers.
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!
how do you store this fudge?
Store the fudge in an air tight container at room temperature for up to 2 weeks. Place parchment paper between layers of fudge so that they don’t melt and stick together.
If you’ve tried my Colored Marshmallow Fudge or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Colorful Marshmallow Easter Fudge Recipe
Equipment
Ingredients
- 12 oz. white chocolate chips
- 3 c. rainbow mini marshmallows
- 1 Tablespoon salted butter
- 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 butter. 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
