{No-Bake} Malted Milk Fudge

#No-Bake #Desserts

I have always been in awe of people who make awesome fudge….or toffee, or caramel, or really any type of sweet confections involving a candy thermometer…..because, for me, those things have never turned out well. Case in point: cookie making day this past December at my friend Meaghan’s house. The recipe? English toffee. The process? Grueling. The result? Rock hard sugar and a ruined pan……or so I hear…! By the time we got to the point of cutting and dividing, I had already left. Meaning my friends were left to deal with the mess. And to decide the most important question of all: whether or not to tell me about it!

Creamy Malted Milk Ball Fudge from Lemon Tree Dwelling

They decided not to. I have awesome friends like that….friends that try to protect me from my own inadequacies and make me think I’m more competent than I really am! Until one of them slipped…and spilled the beans about the toffee debacle and the unsalvageable Pyrex…and the pact never to tell.

Which is why I knew that, if I wanted to make awesome Easter fudge, there could be no candy thermometer involved. Period. So I ran across this little beauty of an awesome fudge recipe, given to me by Jorden’s aunt. The original recipe called for cocoa powder and walnuts….which I substituted with malt powder and malted milk balls. A few other minor changes, and I have myself one awesome pan of fudge…..awesome enough that it just might redeem me from the toffee incident of 2012…..(maybe?)

Malted Milk Fudge
  • ½ cup malted milk powder
  • 1 (8 oz) package cream cheese
  • 2 sticks butter
  • 4½ cups powdered sugar
  • 2 tsp. vanilla
  • 2½ cups dry milk
  • 1 (10 oz) package malted milk balls, crushed (reserve some for topping)
  1. Bring cream cheese and butter to room temperature.
  2. Combine all ingredients together in a large mixing bowl. Mix at medium speed until combined.
  3. Press in buttered 9x13 inch pan. Sprinkle reserved malted milk balls on top.
  4. Refrigerate until set; cut into small squares to serve.


Looking for more delicious Easter treats? Check out my Macaroon Nests!



  1. says

    This looks amazing! Your photographs are beautiful too. Tonight is my first night hosting a linky party at redflycreations(dot)com! The linky party goes live at 10 EST/ 9 Central. I would love to have you link up this post. Thank you so much for sharing all your wonderful creative ideas!


  2. says

    Oh man! My mouth is totally watering right now…..I can’t control it! I pinned this and liked your blog on Facebook:) I found you via the Flamingo Toes link party. I linked up a Snow White inspired outfit:)

  3. says

    This looked amazingly good when I saw your link at Flamingo Toes. And now that I’ve checked it out, it looks simple too. Might just have to try it! :) I just pinned it for later reference. Thanks so much for sharing! :)

  4. says

    What an interesting recipe. I’ve never seen fudge made like this and now I’m totally intrigued. I love fudge! And with malt? Oh man, I love malt!!! Thanks

  5. says

    I love those malted eggs! This sounds delicious! Did you know that you can lick a malted egg, and then rub it on your lips for lipstick? I used to do that when I was little!

  6. says

    Sounds so good! I pinned this and may have to give it a go this weekend. I am not as good at candy making as I should be since I’m in the “biz”, but I won’t tell about your “toffee incident” if you won’t!

  7. says

    Being able to make fudge using the candy thermometer and boiling, etc…. is something I have never been able to do. *bah*
    This looks so pretty…and definitely something I could have a go at. Thank you for sharing! (Found you over at The Velvet Moon Baker link party)

  8. says

    YUM!! Thanks for sharing, Cathy!! Pinned 😉 I’m co-hosting the Sweet & Savoury Sunday Link Party this weekend and would LOVE to have you stop by tomorrow and share this sweet treat just in time for Easter! You’re welcome to bring a couple other faves to the party as well if you’d like! Hope to see you there, friend! Have a wonderful day!! :)

  9. says

    I’m not afraid of a candy thermometer but I’m all for recipes that don’t need them! I love the little speckles of color popping throughout this fudge. I’m featuring this at this week’s Thursday’s Treasures, can’t wait to see what you share next!

  10. says

    Haha, I thought for sure I was reading my own story. Candy thermometers and I do not get along; I have too many failed fudge, toffee, and candy stories to argue otherwise. The fudge looks great, I bet there are a lot of possibilities with that recipe :)

  11. says

    The fudge looks delicious, I’m afraid my sugar thermometer is probably the least used pieces of equipment I’ve ever bought for the kitchen too 😉

  12. says

    Hi, I’ve just had a go at making these and they are setting in the fridge as I type, I did struggle a bit at first with the measurements, but that’s because I’m from England and we measure differently.. but i think they are looking a little like yours :) Thanks for sharing this recipe, I’ve never heard of them before. :)

  13. says

    Malted milk balls are one of my favorite candies (along with candy corn, hmmmm, wonder how that would be in a fudge? LOL) so this is one to save.]

    Thanks for sharing.

  14. Patty Feerst says

    Hi, I look forward to trying this recipe, but I do love my chocolate! And the “no-bake” is right up my alley. I’m wondering if you substituted equal amounts of the malt powder and candy for the original ingredients of cocoa and walnuts? Thank you.


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