This marshmallow fudge is brightly colored and topped with your favorite Easter treat! Make some in just 15 minutes, then chill until firm.
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.
Marshmallow Fudge Recipe FAQs
No, it will be fine at room temperature when kept in a covered container.
With love, from our simple kitchen to yours.
Other Easter Dessert Recipes
Easter Peeps Marshmallow Fudge
- 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
- 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.
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.
Originally published March 2021, updated and republished March 2023
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