I think I've decided that making fudge is one of my most favorite things to do! And it's seriously so easy too. I don't use a candy thermometer for this recipe, it's seriously fool proof!
This Malt ball fudge comes together in no time at all. My girls were sitting eating breakfast, and the idea for malted milk ball fudge occurred to me. Naturally, I opened my pantry and grabbed the ingredients (my pantry is like a mini grocery store)! Fudge making is easy when you keep a few essentials on hand….marshmallow cream, white chocolate morsels, sugar, and of course, CANDY.
Last month on my blog I made some Malt Ball Cookie Dough Bars, and they were delicious. I used the colorful Robin Eggs in the store for a festive pop of color. You could use them in today's recipe too!
I also added in some Rich Chocolate Ovaltine (wow that sounds so commercial-y). It gives a little chocolate malt flavor to the fudge too!
One thing to note about this fudge, the malt balls will get chewy after a couple days. So this fudge is best served fresh! Don't worry about leftovers. Bring it to a potluck, give it to your teacher's in little mason jars as a thank you gift, eat it piece after piece. I'm sure you will find plenty of people willing to take some off your hands!
Be sure to follow the directions when making this fudge. I know stovetops vary in cooking temperatures. When the butter mixture comes to a ROLLING boil, set your timer for 4 minutes, and continue to boil and stir constantly.
I like to have the white chocolate morsels, the Ovaltine and the marshmallow cream in my mixing bowl before I start. I then pour the hot boiling mixture OVER the white chocolate and turn on my electric mixer. It takes about one minute for the white chocolate to melt and get creamy on medium speed. I fold in the Whoppers and pour it in the baking dish. Hope this helps, ENJOY!
Malt Ball Fudge Recipe
Ingredients
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- pinch of salt
- 1 cup heavy cream
- 11 ounces white chocolate chips, one bag
- 7 ounces marshmallow fluff, one jar
- 1/4 cup rich chocolate ovaltine
- 12 ounce box whoppers, roughly 2 1/2 cups
Directions
- Line an 8inch square baking dish with parchment paper. Set aside.
- Place whoppers in a large Ziploc bag. Smash them gently (not into fine pieces, but into large chunks). Set aside.
- In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat. Bring to a rolling boil while stirring constantly. Set timer and boil for a full FOUR minutes (keep stirring).
- Place white chocolate morsels, marshmallow cream and Ovaltine in a large mixing bowl. Pour boiling butter mixture over morsels. Turn electric mixer on medium and combine until white chocolate is melted and smooth. Fold in 1 ½ cup of crushed Whoppers.
- Pour into prepared dish. Top immediately with remaining 1 cup of crushed whoppers, pressing them into the fudge. Refrigerate for 3 hours. Cut into bites and serve. Best if eaten within 24-48 hours. ENJOY!
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