This Easter Fudge is loaded with malted milk balls and so fun for Easter! This 5 minute fudge comes together easily with no cooking required. A delicious Easter (or anytime) treat!
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!
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.
Easter Fudge – A no-bake treat
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
Ingredients
- 1/2 cup malted milk powder
- 1 8 oz package cream cheese
- 2 sticks butter
- 4 1/2 cups powdered sugar
- 2 tsp. vanilla
- 2 1/2 cups dry milk
- 1 10 oz package malted milk balls, crushed (reserve some for topping)
Instructions
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Bring cream cheese and butter to room temperature.
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Combine all ingredients together in a large mixing bowl. Mix at medium speed until combined.
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Press in buttered 9x13 inch pan. Sprinkle reserved malted milk balls on top.
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Refrigerate until set; cut into small squares to serve.
Looking for more delicious Easter treats? Check out my Macaroon Nests!
My friend Gina at Kleinworth & Co has an amazing Marshmallow Easter Bar you have to try!
Deborah says
Thank you for this recipe! Took the Malted Milk Fudge to our extended family Xmas gathering — where everybody brings several treats — and it was a huge hit. Instead of 10 ounces of mm balls, I used a 12-oz carton of Whoppers and crushed 9-10 ounces of them to a powder in my food processor. I also used a 7×11 pan to have them come out more cube-like. Thanks again!
virginia says
good