Easter Egg Malted Chocolate Fudge

Easter Egg Malted Chocolate Fudge
(c) 2015 Elizabeth LaBau
  • 30 mins
  • Prep: 30 mins,
  • Cook: 0 mins
  • Yield: 9x13 pan fudge (58 servings)
Ratings

What's better than enjoying some Easter candy? How about adding that candy to another candy recipe? Yes, this candy mash-up is two candies in one, and the result is pretty phenomenal!

Easter egg malt balls are the star in the fudge. They give it a lovely crunch, a deep malty flavor, and add beautiful pops of pastel color. I like to add chocolate malt powder to the fudge itself, to deepen the flavor, but if you don't have any you can omit the powder without needing to make any changes to the recipe.

What You'll Need

  • 12 ounces evaporated milk
  • 4 1/2 cups sugar
  • 1/2 teaspoon salt
  • 2/3 cup chocolate malted milk powder (I used Ovaltine)
  • 3 cups semi-sweet chocolate chips
  • 1 cup unsalted butter (cut into small pieces)
  • 1 teaspoon vanilla
  • 2 cups Easter egg malt balls (I used Robin's eggs)
  • Optional: Spring-themed sprinkles

How to Make It

1. Line a 9x13-inch baking pan with foil, and spray the foil with nonstick cooking spray. Place the evaporated milk, sugar, chocolate malt powder, and salt in a medium saucepan over medium-high heat, and stir until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

2. Bring the mixture to a boil, and once boiling, insert a candy thermometer.

Continue to cook the candy, stirring continuously, until it reaches 230° Fahrenheit (110°C) on the thermometer. If you don’t stir often, the malt powder will start to clump on the bottom and might produce lumps in your fudge.

3. Once at 230°F, remove the pan from the heat and add the chocolate, cubed butter, and vanilla extract. Stir until the chocolate melts and your mixture is completely smooth. Add most of the malt balls, reserving about 1/3 cup of them to decorate the top. Stir well.

4. Scrape the fudge out into the prepared pan, and smooth it into an even layer. Immediately scatter sprinkles all over the top of the cake. Sprinkle the rest of the malt balls over the top of the fudge, and press down gently to adhere them to the fudge.

5. Let the fudge cool and set at room temperature overnight, or in the refrigerator for at least 3 hours. When set, remove the fudge and peel off the foil backing. Use a large sharp knife to cut the fudge into 1-inch pieces to serve.

6. This fudge can be kept in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, allow it to come to room temperature before serving.

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