This creamy, decadent fudge lamb is an annual Easter tradition at our house. My favorite fudge recipe is poured into a lamb mold then cooled to room temperature to serve.
Easter Fudge Lamb
It wouldn’t be Easter without a fudge lamb. Fudge made with marshmallow creme and chocolate chips couldn’t be easier. A couple years ago, I amped up the presentation factor by coloring the coconut green and placing some colorful, foil-wrapped chocolate eggs in the Easter “grass.”
Bill was not amused…a coconut hater (along with a slew of other food don’ts), he was certain I was ruining his chocolate treat. Also, I unmolded Mr. Lamb a wee bit too early on an unseasonably hot spring afternoon. He tried to decapitate himself, but I was able to salvage him by remolding. Despite the saggy head and coconut invasion, this dessert disappeared just as fast as usual. This year, I simplified by just surrounding the lamb with some untinted coconut. Feel free to jazz up your presentation with Easter candies and more.
An Easter Tradition
And fast forward to Easter 2015 and I just placed this chocolate fella on a bed of pastel colored M&M’s. There were no complaints. SO indulgent, so irresistible, so festive! If you can procure a lamb mold of some sort, give this fudgy guy a try!
How to Make Easy, No-Fail Fudge
- This fudge recipe turns out creamy every single time if you follow a few simple rules. The marshmallow creme is the secret ingredient that prevents this fudge from getting grainy. It’s a key ingredient in this recipe.
- PRO-Tip: Without the marshmallow creme (or marshmallows or corn syrup in other recipes), just one undissolved grain of sugar can recrystallize a whole batch, leaving you with less than silky smooth fudge.
- Adding an ingredient such as this marshmallow creme helps prevent this chemical reaction, and that’s what makes this recipe hard to beat. I do try to avoid additives such as corn syrup which I use in my English Toffee, but I don’t mind it once a year, especially when it prevents me from tossing away batches of ruined candy.
- PRO-Tip: I also like to use a candy thermometer to make sure the sugar syrup comes up to 234º. That also helps to melt all the sugar crystals.
- Note that the batch of fudge will produce more than is necessary to fill the mold. I pour excess into a ramekin. My family would never let me waste a single spoonful of fudge!!
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 2 cups (1 12-ounce bag) semi-sweet chocolate chips
- 1 7-ounce jar marshmallow creme
- 1 teaspoon vanilla
- Combine sugar, butter and milk in heavy saucepan. Bring to a boil stirring constantly. Continue boiling about 5 minutes over medium heat, stirring until candy thermometer reaches 234º. Remove from heat, stir in chocolate till melted. Add marshmallow crème and vanilla and mix till completely combined. Pour into greased 8 x 8 inch baking pan. Let cool and cut into 1-inch squares.
- For Fudge Lamb, pour into greased mold. Allow to cool upside down. Put excess fudge into a ramekin for snacking.
Prep time does not include cooling time.