Malted Milk Fudge is an ultra-creamy chocolate fudge made with a touch of malted milk powder and finished with chopped malted milk balls. Rich, smooth, and slightly toasty from the malt, this is a simple, crowd-pleasing fudge that’s perfect for gifts, cookie trays, or any time you want a decadent chocolate treat.
Malted Milk Fudge Is SO Good!
This fudge is one of my favorite recipes because it combines classic creamy chocolate with the subtle, toasty flavor of malted milk powder. You can top it with chopped malted milk balls for extra texture and visual appeal, but the candy topping is optional—especially if you plan to make the fudge several hours before serving, since the candy centers can soften over time. The finished fudge is rich, smooth, and holds its shape well when properly chilled.
PRO TIP: If you want perfectly smooth, non-grainy fudge, cook the sugar and milk slowly to the right temperature and beat the hot mixture into the chocolate. Refrigerate the fudge to set, and add chopped candies just before serving if you want them to stay crisp.
How To Make The Best Fudge
Great fudge is smooth, creamy, and glossy. Grainy or crumbly results usually come from either heating the sugar mixture too quickly or from not properly beating the hot sugar into the chocolate. Follow these key steps for success:
- Cook the sugar and evaporated milk together over medium heat and monitor the temperature until it reaches 240°F (the soft-ball stage). Avoid rapid boiling—gentle, steady heat is best.
- Once the mixture reaches temperature, remove it from the heat and pour it gradually into the bowl with the chopped chocolate, malted milk powder, butter, and marshmallow creme. Beat the mixture with a mixer on low-to-medium speed; this breaks up sugar crystals and creates a smooth texture.
- If your fudge turns out grainy, you can rescue it: return the fudge to a saucepan with a little cream or water, heat gently until melted, and reheat to about 235–240°F while stirring. Slow, even heating helps dissolve recrystallized sugar.
You can skip the malted milk balls on top if you prefer a smooth surface, or sprinkle them on just before serving so they stay crunchy. The malted milk powder in the fudge itself adds a subtle toasted-milk note that complements the chocolate beautifully.
Malted Milk Fudge
- Author: Shelly
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 48 pieces
- Category: Candy
- Method: Stove Top
- Cuisine: Dessert
Description
The malted milk powder gives this fudge a toasted, slightly butterscotch-like note that deepens the chocolate flavor without overpowering it. A small amount of salt naturally present in the malt balances the sweetness, while the marshmallow creme helps create a velvety texture. Chopped malted milk balls add crunch and a little extra malt flavor when used as a topping.
Ingredients
- 24 ounces milk chocolate (chips or chopped chocolate)
- 16 ounces semi-sweet chocolate (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 (optional for topping)
Instructions
- Line a 9×13-inch pan with foil and coat it lightly with nonstick spray or butter so the fudge lifts out easily.
- Place the milk chocolate, semi-sweet chocolate, butter, malted milk powder, and marshmallow creme in a large mixing bowl and set aside.
- In a medium saucepan, combine the granulated sugar and evaporated milk. Heat over medium, stirring frequently, and bring the mixture to a steady boil. Continue boiling gently, stirring constantly, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer.
- Remove the pan from the heat. Slowly pour the hot sugar mixture into the bowl with the chocolate and other ingredients in several small additions, mixing on low speed until fully incorporated and smooth. Continue beating until the fudge thickens slightly and becomes glossy.
- Spread the warm fudge evenly into the prepared pan. Immediately sprinkle the chopped malted milk balls over the top and press them in gently so they stick. If you prefer the candies to remain crisp, wait and add them just before serving.
- Chill the fudge for several hours or overnight until fully set. Use the foil to lift the fudge from the pan and cut into squares.
Notes
NOTE: The filling inside malted milk balls can dissolve or become chewy when mixed into the fudge or left on top for a long time. If you plan to store the fudge for more than a day before serving, consider omitting the chopped candies or adding them just before serving.
Store fudge airtight at room temperature for up to 2 weeks. For longer storage, freeze airtight for up to 2 months; thaw in the refrigerator before serving.
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AND if you missed any of the first 10 days of the 12 Days of Christmas Cookies series, here are the recipes featured so far:
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Day 2: Crock Pot Peppermint Pretzel Candy
Day 3: Chocolate Chip Shortbread
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Day 5: Cookies and Cream Marshmallow Bars
Day 6: Gingersnap Cookies
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