Easy Easter Peeps Marshmallow Fudge Recipe

This marshmallow fudge is brightly colored and topped with your favorite Easter treat! Make some in just 15 minutes, then chill until firm. Start a new family tradition with the best fudge recipe around! Your sweet tooth will be so happy! 

 

The good thing about this fudge recipe is that it’s delicious and simple.

While you can easily make this during any holiday season, adding the Peeps on top makes it the perfect Easter dessert. 

It has a quick cooking time and, in my opinion, is one of the most fun homemade fudge recipes to make.

It’s a fudge mixture that creates the perfect fudge every time, and I find myself breaking off smaller pieces every time I pass by. (I love to nibble on this creamy fudge!) 

Marshmallow Fudge Recipe

Get in the mood for spring weather with this gorgeous pink and yellow Easter fudge.

Not only is this treat fun and adorable, but it is so easy to make! Even the kids can help with mixing and decorating.

Wrap up squares of this Easter fudge to tuck into baskets, or add a tray to your dessert table along with other springtime desserts.

Marshmallow Fudge – Ingredient Notes

• White chocolate chips – These come in a variety of different sized bags, so pay attention to the amount listed on the front. 
  
  For this marshmallow fudge recipe, you will need one 22-ounce bag or two 12-ounce bags. 
  
  If you don’t have a scale to measure out 16-ounces by weight, it comes out to just under 3 cups by volume.
  
• Sweetened condensed milk – It’s important not to use evaporated milk or the recipe won’t turn out right.
  
• Gel food coloring – I recommend using this Betty Crocker set to get the colors in the Peeps Easter fudge similar to the marshmallow candies. 
  
  I used about 20 drops of the yellow from the classic gel box and about 25-30 drops of neon pink from the neon gel box. 
  
  If you want more of a pastel color, start with a few drops and add more as necessary to get the shade you like.

Tips for Making Easter Fudge

• Stir well when melting. Be sure to scrape along the bottom of the bowl so the chocolate doesn’t burn. 
  
  Also, color each batch quickly so it stays thin enough to pour into the pan.
  
• Chocolate mixture getting too thick? Simply place it back in the microwave and heat in 30-second increments until melted.
  
• Dome the foil before refrigerating. If the foil touches the Peeps, they will get condensation on them, which can remove some of the sugar coating. 
  
  If this does happen, just dab them a little bit with a paper towel.
  
• Tip for easy slicing: When you line your pan with parchment, let some hang over the sides for easy removal. 
  
  You’ll be able to lift out the entire slab of marshmallow fudge and place it on a flat surface before cutting into it.
  
• Get perfectly clean edges. Run a sharp knife under hot water, then dry completely. 
  
  The metal will retain the heat, allowing you to press down in one smooth motion to create perfect squares.

You can also add a few other fun ingredients to this fudge, like a bit of creamy peanut butter or even some semi-sweet chocolate chips as well. (peanut butter chips would be super good, too!)

And if you don’t have the Peeps on hand, don’t stress.

Adding mini marshmallows on top or drizzling with melted milk chocolate can be a great way to enjoy this fudge recipe as well. It’s versatile in how it can be made! 

Marshmallow Fudge Recipe FAQs

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easter Dessert Recipes

Easy Easter Peeps Marshmallow Fudge Recipe

Donna Elick

This marshmallow fudge is brightly colored and topped with your favorite Easter treat! Make some in just 15 minutes, then chill until firm.

5 stars from 1 review

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 13 minutes mins

Course Dessert

Cuisine American

Method Microwave

Servings 16 8×8 pan

Ingredients

 

1x2x3x

• ▢ 16 ounces white chocolate chips, or almond bark
• ▢ 14 ounces sweetened condensed milk
• ▢ Gel food coloring, yellow and neon pink
• ▢ 1/4 cup sprinkles, for garnish
• ▢ 8 yellow and pink bunny peeps

Instructions

 

• Line an 8×8 baking pan with parchment paper.
• In a large microwave safe bowl, combine white chocolate chips and sweetened condensed milk.
• Microwave for 1 minute and then stir. Continue to microwave in 30 second bursts stirring after each cook time.
• Once the mixture is completely melted, divide evenly into 3 bowls.
• Color one bowl pink , one bowl yellow , and leave one white.
• Transfer the fudge mixture into your prepared pan one scoop at a time, alternating colors. Once you are done, swirl a butter knife through to make a cool marbled design in the fudge.
• Press the peeps into the fudge right away.
• Decorate with assorted sprinkles.
• Refrigerate until completely set, at least 3 hours.
• Remove the fudge from the pan and place on a cutting board.
• Cut the fudge, according to how large you want the pieces.
• Serve and enjoy.

Donna’s Notes

White chocolate chips come in a variety of different sized bags. You will need a 22 ounce bag of white chips or two 12 ounce bags for this recipe. If you don’t have a kitchen scale to measure out the 16 ounces, you can measure by cups and it comes out to just under 3 cups.

Before transferring to your 8”x8” pan, make sure your fudge is melted enough to pour easily. Move quickly to get all of your colors added.

Store leftovers in a covered container. (does not need to be refrigerated)

Make sure you are using sweetened condensed milk and not evaporated milk.

I recommend using Betty Crocker Classic and Neon Gel Food Colors to get the colors in the fudge similar to the Peeps colors. I used the color yellow from the classic gel box and neon pink from the neon gel box. I used about 25-30 drops of neon pink gel and about 20 yellow drops. If you want more of a pastel color in your fudge, I recommend using just a few drops of gel in your fudge and add more as necessary to get the color you like.

When you are microwaving your chocolate and sweetened condensed milk, make sure you stir all the way to the bottom as you are cooking so you don’t burn the chocolate in the bottom.

Run your knife under running hot water, then wipe with a paper towel to cut through the fudge easily.

Serve on a plate or in individual cello bags tied at the top. I love to use these bags.

When you cover to refrigerate your fudge, be sure to dome your foil. If foil touches the peeps, they will get condensation on them and can remove some of their sugar coating. If this does happen, just dab a little bit with a paper towel.

Tip: Turn your 8×8 pan upside down and lay the parchment paper over the bottom so you can cut a piece exactly the width of the bottom of the pan and will fit perfectly inside.

If your fudge starts to become too thick, just place in the microwave again and melt for 30 second increments.

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 59mg | Sugar: 36g | Fiber: 1g | Calcium: 127mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published March 2021, updated and republished February 2024

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