This creamy, decadent Fudge Lamb is an annual Easter tradition at our house. Despite all the Easter candy filling the house, there would be a revolt without this chocolate dessert for the holiday.

My foolproof, Easy Fudge Recipe is poured into a lamb mold for a festive dessert! And it’s super easy, too.

Fudge Lamb on a white rectangular tray on a bed of coconut

Why You Must Make

  • Fudge isn’t just for Christmas!
  • Making a fudge lamb will become an Easter tradition your family loves.
  • You can jazz him up with Easter grass and eggs to make a festive presentation.

It wouldn’t be Easter without a fudge lamb. This Fudge recipe made with marshmallow creme and chocolate chips couldn’t be easier. A couple of 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. As 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.

Fudge lamb on a bed of coconut with candy eggs on a white tray

 An Easter Dessert 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! 

Expert Tips

  • The best 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 the excess into a ramekin. My family would never let me waste a single spoonful of fudge!!
Fudge Lamb side view on a white tray of coconut on blue Easter eggs

You May Also Like

Though I like to plan dessert first when it comes to my holiday menu, other courses need to be considered. Here are a few of my family’s favorite Easter dishes:

Fudge Lamb on a white rectangular tray on a bed of coconut

Easter Fudge Lamb Recipe

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 20 servings

A festive no fail, creamy fudge in a lamb mold for an Easter dessert.


  • 3 cups sugar
  • ¾ cup butter
  • ⅔ cup evaporated milk
  • 2 cups (1 12-ounce bag) semi-sweet chocolate chips
  • 1 7-ounce jar marshmallow creme
  • 1 teaspoon vanilla


  1. Combine sugar, butter, and milk in a heavy saucepan.
  2. Bring to a boil stirring constantly. Continue boiling for about 5 minutes over medium heat, stirring until the candy thermometer reaches 234º.
  3. Remove from heat, stir in chocolate till melted.
  4. Add marshmallow crème and vanilla and mix till completely combined.
  5. To make a Fudge Lamb, pour into a greased mold. Allow to cool upside down.


Prep time does not include cooling time.

Put excess fudge into a ramekin for snacking.

If you don't have a lamb mold, pour the fudge into a greased or non-stick foil-lined 8 x 8-inch baking pan. Spread evenly with an offset spatula. Let cool and cut into 1-inch squares. Store in an airtight container.

Recipe adapted from Kraft.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 241Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 72mgCarbohydrates: 42gFiber: 0gSugar: 39gProtein: 1g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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