Robin Egg Fudge

By srumbel

Vanilla malt fudge with malt ball candies inside and on top is a delicious and fun treat to add to your dessert tables.
from insidebrucrewlife.com

Ingredients

• 1/4 cup vanilla malt powder
• 1 - 14 ounce can sweetened condensed milk
• 3 cups white chocolate chips
• 2 Tablespoons butter
• 1 cup marshmallow cream
• 1 - 10 ounce bag Mini Robin Eggs, crushed

Details

Preparation time 15mins

Preparation

Step 1

Line an 8x8 pan with foil and set aside.
Stir together the malt powder and sweetened condensed milk in a large saucepan until dissolved. Add the white chocolate chips and butter. Heat over medium heat, stirring constantly, until melted and creamy.
Stir in the marshmallow cream until creamy again. Remove from the heat and cool for 2-3 minutes. Set aside 1/2 cup crushed robin eggs. Stir the rest into the fudge mixture quickly and pour into the prepared pan. Top with the remaining robin eggs. Let fudge set before cutting into squares.*
Store in a sealed container on the counter for 3-4 days or in the refrigerator for longer. Makes 36-49 squares, depending on how big you cut them.

Notes

*Want to make this all year long? Substitute malt balls for the robin eggs. **I usually make this fudge the night before and let it chill on the counter over night before cutting it into squares.

Yield: 36 pieces of fudge