Name: Malt Ball Fudge Recipe
Prep time: 3 h 30 min
Cook time: 8 min
Total time: 3 h 38 min
Yield: 64.0
Ingredients: 3 cups granulated sugar; 3/4 cup unsalted butter; pinch of salt; 1 cup heavy cream; 11 ounces white chocolate chips, one bag; 7 ounces marshmallow fluff, one jar; 1/4 cup rich chocolate ovaltine; 12 ounce box whoppers, roughly 2 1/2 cups

Malt Ball Fudge Recipe

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3 h 30 m 8 m 64 Servings

Ingredients

3 cups Granulated Sugar
3/4 cup Unsalted Butter
pinch of Salt
1 cup Heavy Cream
11 ounces White Chocolate Chips, one bag
7 ounces Marshmallow Fluff, one jar
1/4 cup Rich Chocolate Ovaltine
12 ounce box Whoppers, roughly 2 1/2 cups

Directions

Line an 8inch square baking dish with parchment paper. Set aside.
Place whoppers in a large Ziploc bag. Smash them gently (not into fine pieces, but into large chunks). Set aside.
In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat. Bring to a rolling boil while stirring constantly. Set timer and boil for a full FOUR minutes (keep stirring).
Place white chocolate morsels, marshmallow cream and Ovaltine in a large mixing bowl. Pour boiling butter mixture over morsels. Turn electric mixer on medium and combine until white chocolate is melted and smooth. Fold in 1 ½ cup of crushed Whoppers.
Pour into prepared dish. Top immediately with remaining 1 cup of crushed whoppers, pressing them into the fudge. Refrigerate for 3 hours. Cut into bites and serve. Best if eaten within 24-48 hours. ENJOY!