Fudge with chocolate malt balls
This fudge with chocolate malt balls is a creamy dream! Enjoy the perfect blend of smooth fudge and crunchy malted goodness.
Servings: 16 servings
Ingredients
- 1 can condensed milk 385 g
- 110 g butter
- 250 g granulated white sugar
- 200 g Demerara sugar
- 140 ml milk
- 1 pod vanilla seeds removed
- 1 tsp vanilla extract or paste
- 2 cups chocolate malted puffs 250 g
Instructions
- Start by lining your 20 x 20 cm tin with baking paper. This will help you lift the fudge out easily once it’s set. Make sure the paper hangs over the sides a little for easy removal later.
- In a large saucepan, combine the condensed milk, butter, granulated sugar, Demerara sugar, and milk. Place this over medium heat.
- Stir the mixture continuously as it heats. You want everything to melt together beautifully without any lumps. This process should take about 5-7 minutes.
- Once the mixture is smooth and well combined, remove it from heat. Scrape the seeds from the vanilla pod into the mixture along with the vanilla extract or paste. Stir to incorporate the flavors.
- Gently fold in the chocolate malted puffs, ensuring they are evenly distributed throughout the fudge mixture.
- Pour the fudge mixture into the prepared tin. Use your spatula to spread it evenly. Allow the fudge to cool at room temperature for about 30 minutes, then transfer it to the fridge to set completely for at least 2 hours.
- Once the fudge is firm, lift it out of the tin using the baking paper. Cut it into squares and enjoy your homemade fudge with chocolate malt balls!
Equipment
- 20 x 20 cm tin
- Baking paper
- Large saucepan
- Spatula
- Measuring cups and spoons
- Knife
Notes
- Keep stirring to avoid a burnt mixture; a continuous motion is key.
- Maintain medium heat to prevent the fudge from seizing.
- Let the fudge cool completely before cutting for clean edges.
- Be gentle when folding in malt balls to keep them intact.
