Malt Chocolate Fudge
With two types of chocolate plus plenty of Maltesers, this malt chocolate fudge from Jane's Patisserie is sure to satisfy a sweet tooth.
From the book
For this fudge I decided to use dark and milk chocolate, but you can easily just use milk, or just dark. I also used malt drink powder to make it a bit more malt chocolate like. It’s super chocolatey, sweet and absolutely heavenly. Think of it as a cosy fudge, which you will want to make again and again.
|397g||tin condensed milk|
|75g||malt drink powder (I use Horlicks)|
|200g||chocolate malt balls (I use Maltesers)|
You will need: an 18 x 25cm rectangular tin or a 20cm square tin.
Line a 18 x 25cm rectangular tin or a 20cm square tin with parchment paper.
Put the dark chocolate, milk chocolate and condensed milk into a heavy- based pan and melt over a low heat, stirring often so that the chocolate does not catch on the bottom.
Once melted, add the malt drink powder and stir through until combined. Finally, fold through most of the chocolate malt balls. Pour into the tin and smooth over the mixture. Add the remaining chocolate malt balls and press into the top of the fudge. Chill in the fridge to set for at least 3–4 hours, or overnight.
Once set, remove from the tin and cut into 25 squares. Return to the fridge for another couple of hours to finish setting, if required.
If you want to use just dark chocolate, you’ll need 400g.
If you want to use just milk chocolate, you’ll need 600g.