Description
The addition of malted milk makes this the best and creamiest fudge ever. Malted milk powder adds a roasted, toasty, cooked-milk flavor similar to butterscotch or toffee. The touch of salt in the malted milk tempers the sweetness of the chocolate fudge giving it a bit more depth of flavor. Then for fun, we topped our Malted Milk Fudge with chopped malted milk ball candies.
Ingredients
Scale
- 24 ounces milk chocolate (either chips or chopped chocolate)
- 16 ounces semi-sweet chocolate (either chips or chopped chocolate)
- 1/2 cup unsalted butter
- 1/4 cup malted milk powder
- 7 ounces marshmallow creme (or fluff)
- 4 1/2 cups granulated sugar
- 12 ounces evaporated milk
- 2 cups coarsely chopped malted milk balls
Instructions
- Line a 9×13-inch pan with foil and coat with nonstick spray.
- Place milk chocolate, semi-sweet chocolate, butter, malted milk powder, and marshmallow creme in the bowl of your stand mixer fitted with a paddle attachment. Set aside.
- Combine sugar and evaporated milk in a medium saucepan over medium heat, stirring frequently. Bring to a boil and boil for 4-6 minutes, stirring constantly until mixture reaches 240°F on a candy thermometer. Remove pan from heat and pour mixture slowly into chocolate bowl in 4-5 intervals, mixing on low speed until completely combined and smooth.
- Spread mixture into prepared pan and sprinkle chopped candies onto top of fudge. Press candy lightly into fudge. (*see note)
- Chill until fudge is set, several hours or overnight.
- Cut into pieces and serve.
Notes
NOTE: The filling of the malt balls that have been cut will dissolve and become chewy over time, so if you are not serving the fudge immediately, you can omit these if you prefer.
Store fudge airtight at room temperature for up to 2 weeks.
Freeze fudge airtight for up to 2 months.
