White Chocolate-Swirled Malted Milk Fudge

1.5
(2)

Fudge can be finicky; stir too little or too late, and it can go grainy. This version overcomes that obstacle with a surprise ingredient—marshmallows. Their gelatin coats the sugar crystals as they form, resulting in an ultra-creamy texture. Enhanced by the deep, roasted flavor of espresso, dark cocoa adds a rich chocolate flavor that's perfectly balanced with malted milk powder and creamy white chocolate. Although it will be tempting to sneak a piece of this fudge as soon as it cools, the flavor is best after it rests for at least one day. They also make sweet gifts: Place fudge squares in cellophane bags, or layer in a tin with wax paper.

Active Time:
30 mins
Total Time:
4 hrs 30 mins
Yield:
2 dozen squares

Ingredients

  • 3 cups granulated sugar

  • 2/3 cup Dutch-process cocoa blend (such as Hershey's Special Dark)

  • 1 tablespoon ground espresso beans (such as Illy Classico Classic Roast Espresso Preparation Ground Coffee)

  • 1 teaspoon fine sea salt

  • 1 1/2 cups whole milk

  • 1 1/2 ounces white chocolate bar, chopped

  • 4 ounces miniature marshmallows (about 2 1/4 cups)

  • 1/3 cup malted milk powder, sifted

  • 1/4 cup unsalted butter, plus more for greasing aluminum foil, divided

  • 2 teaspoons vanilla extract

Directions

  1. Line an 8-inch square baking dish with heavy-duty aluminum foil, allowing at least a 2-inch overhang on 2 sides. Lightly grease foil with butter; set dish aside.

  2. Stir together sugar, cocoa blend, ground espresso beans, and salt in a heavy 5-quart saucepan. Stir in whole milk until well combined. Bring mixture to a rolling boil over medium, stirring constantly, 12 to 16 minutes. Insert candy thermometer; boil, without stirring, until thermometer registers 234°F (soft-ball stage), 12 to 16 minutes.

  3. Place white chocolate in a small microwaveable bowl. Microwave on HIGH until melted and smooth, about 40 seconds, stirring every 15 seconds. Set aside.

  4. Once cocoa mixture reaches 234°F, remove from heat, and remove candy thermometer. Add marshmallows, malted milk powder, butter, and vanilla. Using a wooden spoon, stir mixture until smooth and thickened but still pourable, about 7 minutes. Pour mixture into prepared baking dish. Drizzle white chocolate over top, and pull a small offset spatula through mixture to create a swirled pattern. Let cool, uncovered, at room temperature until hardened, at least 4 hours or up to 8 hours or overnight.

  5. Using foil overhang as handles, lift fudge from baking dish; discard foil. Transfer fudge to a cutting board, and cut into 1 1/2-inch squares. Serve immediately, or store in an airtight container up to 2 weeks.

    White Chocolate Swirl Malted Milk Fudge
    Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Christine Keely

Make Ahead

Fudge can be stored in an airtight container at room temperature up to 2 weeks.

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