Easy Easter Fudge Recipe with Marshmallow Peeps
This marshmallow fudge is brightly colored and topped with your favorite Easter treat! Make some in just 15 minutes, then chill until firm.
Ingredients
- 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 8x8 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.
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 8x8 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