Looking for a beautiful spring dessert idea? This Jelly Bean Fudge is packed with flavor and color!
Easy Fudge Recipe
Today’s fudge is pure delight! Sweet, velvety smooth fudge meets a classic Easter candy.
- We folded jelly beans into my favorite vanilla fudge recipe.
- The fruity candies add the perfect pop of color!
- Fudge is shaped into a ring for a fun presentation.
- Topped with jelly bean “flowers”.
- Like all my fudge recipes — no candy thermometer needed!
Serve this easy Jelly Bean Fudge ring for Easter or any springtime celebration. It looks picture perfect on the table, and tastes even better.
To make the fudge, you’ll start by boiling heavy cream with butter, sugar and a pinch of salt.
Complete the fudge mixture with these ingredients:
- Marshmallow creme – a soft marshmallow spread that gives this fudge is smooth texture.
- White chocolate morsels – for sweetness, consistency and flavor.
- Jelly beans – I used Jelly Belly spring mix to get this combination of colors. You can use any mixture of jelly beans you like.
- Green sanding sugar – for sprinkling over the finished fudge ring.
You could totally just make this fudge like regular fudge in a square baking dish.
But making a fudge ring doesn’t take any more effort at all, and makes your fudge look that much more impressive! You can fill the center with candies (jelly beans, in this case) and wow all your friends with a “Pinterest worthy” homemade treat!
How to Assemble a Fudge Ring
- Line a spring form pan with foil.
- Wrap an empty aluminum can with foil. Place it in the center of the ring.
- Make the fudge according to directions in the recipe card.
- Pour the fudge mixture into the springform pan, around the foil-lined can.
- Arrange jelly beans in flower shapes all over the top of the fudge.
- Sprinkle with sanding sugar.
- Chill the fudge ring uncovered in the refrigerator for at least 4 hours. I like to leave it in overnight to set!
When it’s time to serve the fudge ring, unlatch and slide the sides off of the fudge ring.
Transfer the Jelly Bean Fudge ring to a serving platter, fill the center with jelly beans and serve.
If your fudge is sticking to the can after setting, use a butter knife to gently wiggle the can free.
I serve this fudge ring whole, with a knife on the table. That way everyone can cut off their own serving!
As a bonus, this “cut-as-you-go” method helps keep the fudge fresh, soft and delicious.
Of course! I like the size and the quality of jelly belly brand candies here; feel free to swap them with any jelly beans you enjoy eating.
Fudge rings like this one work great as a make ahead dessert! You can make it up to 3 days in advance and store in the fridge until you’re ready to serve.
Welcome springtime and sunny days with a this easy jelly bean fudge recipe!
Jelly Bean Fudge
- 1 jar marshmallow cream 7 ounce
- 1 bag white chocolate morsels 11 ounce
- 2 cups granulated sugar
- ¾ cup heavy whipping cream
- ¾ cup unsalted butter
- pinch of salt
- 3 ½ cups jelly beans spring mix, divided
- 1 Tablespoon green sanding sugar
- Prepare a 9-inch springform pan by lining it with foil. Wrap foil around an empty fruit or vegetable can. Place in center of springform pan and set aside.
- In a large mixing bowl, add the marshmallow cream and white chocolate morsels. Set aside.
- In a large saucepan, add sugar, heavy cream, unsalted butter and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 4 minutes, stirring constantly. Remove from heat and pour over marshmallow mixture. Using an electric mixer, blend for about one minutes, until morsels are melted and mixture is smooth.
- Fold in the 1 1/2 cup jelly beans, until combined. Pour into prepared pan. Sprinkle with green sanding sugar. Using the remaining jelly beans, arrange into flowers on top of fudge. Once decorated, place fudge, uncovered, into the refrigerator for 4 hours, or overnight.
- When ready to serve, remove fudge from springform pan by releasing the latch. Unwrap the foil and place on a serving plate. You may need to use a butter knife to gently cut and remove the center can, wiggling it out gently. Fill center of ring with remaining jelly beans. Serve with a knife so guests can cut their own pieces! ENJOY.
- If your fudge is sticking to the can after setting, use a butter knife to gently wiggle the can free.
- I serve this fudge ring whole, with a knife on the table. That way everyone can cut off their own serving! As a bonus, this “cut-as-you-go” method helps keep the fudge fresh, soft and delicious.
- Fudge rings like this one work great as a make ahead dessert! You can make it up to 3 days in advance and store in the fridge until you’re ready to serve.