Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Malted Milk Chocolate Fudge
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- Level: Easy
- Total: 20 min (plus 4 hr chilling)
- Active: 20 min
- Yield: about 64 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 29 mg
This cheater buttery fudge is inspired by A Christmas Story. While helping his dad change a tire, 9-year-old Ralphie accidentally drops a handful of lug nuts and blurts out "the queen mother of dirty words." He didn't say "fudge," but he sure wished he had — so we created this batch in his honor. It uses sweetened condensed milk and marshmallow cream to stabilize the chewy candy mixture of milk chocolate and malted milk powder, a nod to Ralphie's Ovaltine obsession. Garnish with chopped chocolate covered malted milk balls and holiday sprinkles, chill for a few hours, and you have an easy and festive fudge.
- Level: Easy
- Total: 20 min (plus 4 hr chilling)
- Active: 20 min
- Yield: about 64 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 29 mg
Ingredients
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Directions
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on 2 sides. Lightly coat with cooking spray.
- Combine the sweetened condensed milk, milk chocolate, malted milk powder and salt in a medium saucepan. Cook over medium heat, scraping the bottom of the pan with a rubber spatula, until the chocolate is melted, 4 to 5 minutes.
- Remove the pan from the heat and stir in the butter until melted. Fold in the marshmallow cream until fully combined. Scrape the mixture into the baking dish and smooth the top. Scatter the malted milk balls and sprinkles on top. Let cool to room temperature, then cover and refrigerate until cold and firm, at least 4 hours or overnight.
- Lift the fudge from the baking dish using the foil overhang. Cut into 1-inch squares.
