This Easter Fudge Is Like a Malted Milk Egg in Every Bite
As a child, Easter was always a magical time filled with colorful eggs, family gatherings, and, of course, the sweet aroma of chocolate wafting through the air. One of my fondest memories is of my grandmother making her famous fudge, which she claimed was inspired by the beloved malted milk eggs that filled our Easter baskets. This recipe is not just a treat; it’s a nostalgic journey back to those sunny afternoons spent in her kitchen, where laughter and love were the main ingredients.
What Makes It Special
This Easter fudge stands out for several reasons:
- Rich Flavor: The combination of chocolate and malt creates a creamy, indulgent taste that is reminiscent of those classic malted milk eggs.
- Easy to Make: With just a few simple ingredients, this fudge comes together quickly, making it perfect for last-minute Easter celebrations.
- Customizable: You can easily add your favorite mix-ins, such as nuts or dried fruit, to make it your own.
- Perfect for Gifting: Cut into squares and wrapped in pretty packaging, this fudge makes a delightful gift for friends and family.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 24
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened condensed milk
- 1/2 cup malted milk powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: crushed malted milk eggs for topping
Step-by-Step Instructions
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In a medium saucepan, combine the chocolate chips and sweetened condensed milk over low heat. Stir continuously until the chocolate is melted and smooth.
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Remove from heat and stir in the malted milk powder, vanilla extract, and salt until fully incorporated.
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Pour the mixture into a greased 8×8 inch baking dish, spreading it evenly.
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If desired, sprinkle crushed malted milk eggs on top for added texture and flavor.
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Refrigerate for at least 2 hours or until set. Once firm, cut into squares and enjoy!
My Pro Tips
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For a richer flavor, try using dark chocolate chips instead of semi-sweet.
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Experiment with different toppings like sprinkles or chopped nuts to add a personal touch.
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Store the fudge in an airtight container in the refrigerator for up to two weeks.
What to Serve With It
- Fresh strawberries or raspberries
- A scoop of vanilla ice cream
- A cup of hot cocoa or coffee
- Chocolate-covered pretzels for a sweet and salty combo
FAQs
Q: Can I use milk chocolate instead of semi-sweet?
A: Absolutely! Milk chocolate will give the fudge a sweeter flavor.
Q: How do I store leftover fudge?
A: Keep it in an airtight container in the refrigerator to maintain its freshness.
The Heart of the Dish
This Easter fudge is more than just a dessert; it’s a celebration of memories, family, and the joy of sharing sweet treats with loved ones. Each bite transports me back to my grandmother’s kitchen, reminding me of the love that goes into every recipe. I hope this fudge brings as much joy to your home as it has to mine.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or add your favorite mix-ins. I would love to hear how it turns out for you, so don’t forget to share your experiences and any creative variations you come up with!
This Easter Fudge Is Like a Malted Milk Egg in Every Bite
Ingredients
- 2 cups chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup malted milk powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Crushed malted milk eggs (optional) for topping
Instructions
- In a medium saucepan, combine the chocolate chips and sweetened condensed milk over low heat. Stir continuously until the chocolate is melted and smooth.
- Remove from heat and stir in the malted milk powder, vanilla extract, and salt until fully incorporated.
- Pour the mixture into a greased 8×8 inch baking dish, spreading it evenly.
- If desired, sprinkle crushed malted milk eggs on top for added texture and flavor.
- Refrigerate for at least 2 hours or until set. Once firm, cut into squares and enjoy!
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