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Easter Candy Fudge Recipe

Spruce up your Easter snack counter with this fun Easter Fudge!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Chill: 1 hour
Servings: 25 servings
Calories: 236kcal
Author: Megan Porta

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup heavy whipping cream
  • 1/2 cup salted butter cut into pieces
  • 7 oz. marshmallow creme
  • 12 oz. white chocolate chips
  • 1 tsp. almond extract
  • 1 cup candy pieces, such as jelly beans, mini Cadbury eggs, sprinkles and M&M’s

Instructions

  • Line a square dish with foil and spray generously with cooking spray; set aside. Combine sugar, heavy whipping cream and butter in a heavy saucepan and put over medium-high heat. Bring to a boil. Stirring constantly, watch for the mixture to begin turning a very light brown color. This will occur between the 3- and 5-minute mark.
  • Remove from heat and immediately add marshmallow creme, white chocolate chips and almond extract. Stir until smooth. Transfer mixture into prepared dish. Top with candy pieces and press down on them slightly so they sink into fudge.
  • Press the fudge into the pan using a spatula. Refrigerate for 1 hour, cut into 1-inch pieces and serve!

Notes

1 hour chill time.

Nutrition

Calories: 236kcal | Carbohydrates: 33g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 52mg | Potassium: 42mg | Fiber: 1g | Sugar: 30g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
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