Malt Fudge Recipe
Hilly is back with Holiday Cookies - inspired by nostalgic peppermint and mint treats, this recipe consists of thin mint style cookies, peppermint patty/oreo style filling, malty fudge, and a mint chocolate glaze. Perfect for your holiday table.
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This recipe comes from a now off-the-menu Chocolate Malt Cake (OG’s will remember.) The size of this recipe will make slightly more than you need to fill your cookies, any smaller of a recipe and you start to run into trouble. This leftover fudge, warmed up, is perfect on ice cream.
-Combine the following in a large bowl: Ovaltine, cocoa powder, dark chocolate, butter, salt, and molasses (if using). Set aside.
-To a small saucepan add your cream, sugar, and corn syrup, set over medium heat and stir to combine.
-Bring to a boil, then pour cream mixture over the contents of your large bowl.
-Stir everything together to make sure the cream mixture has covered all other ingredients.
-Allow to sit for 1 minute so your butter and chocolate can melt.
-Whisk together until all is homogenous and smooth. (if you have an immersion blender, feel free to use to obtain a smoother fudge).
-Allow to come to room temperature before use.
-Fudge can be made up to a week ahead of time, stored in the fridge, or kept for a month in the freezer.
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