This Malt Ball Fudge recipe is made with Ovaltine powder and chopped Whoppers candies. Crunchy malt balls make smooth chocolate fudge even better!
I love adding candy to fudge. Try my M&M’S® Fudge and my Cadbury Egg Fudge recipes next!
Why This Fudge is Best
I cant help it: I am obsessed with fudge. There are endless combinations of flavors to make!
Today’s Malt Ball Fudge comes with a hint of sweet grain flavor that sets it apart. Like a malted milkshake in fudge form!
- Malted milk powder adds a toasty grain flavor to the rich fudge.
- You’ll love the combination of smooth and crispy textures.
- It’s easy to make with no special equipment needed.
- The perfect fudge for Whopper’s candy fans!
Stock up on those whoppers so you can make a batch of our easy whopper cookie bars next. Or give our malt ball cheesecakes a try, any time of year!
Ingredient Notes
This recipe starts by boiling butter, heavy cream and sugar to create a candy base. You’ll also need:
- Ovaltine – You can use any brand of chocolate malted milk powder here.
- Marshmallow fluff – Also sold as a”marshmallow cream”, it gives the fudge its smooth consistency.
- White chocolate chips – These are melted and combined with the fluff and Ovaltine for a perfect creamy chocolate quality.
- Malted milk balls – We use crushed Whoppers candies in this fudge!
Tips and Tricks
- To smash the Whoppers, place them in a gallon sized zip top bag. Use a rolling pin or mallet to crush them into large chunks. Some variety in size of the pieces is best.
- Boil the butter, cream and sugar mixture on the stove for a full 4 minutes. Stir constantly, keeping the mixture at a rolling boil.
- Use a stand mixer or beaters to combine the boiled sugar mixture with the marshmallow fluff, Ovaltine and white chocolate. Keep mixing until everything is smooth and combined.
- The fudge sets up quicker if chilled in the refrigerator. You can leave it at room temperature, but it will take a couple of hours longer to reach a firm slice-able consistency.
Recipe FAQs
Fudge with malt powder tastes best if eaten within 1 to 2 days. After that, the whoppers will begin to get soft.
Malted milk powder is a product of malt grains including barley and wheat. It’s combined with milk, then dehydrated and used to add sweetness and body to milk, milkshakes and recipes like this one!
I don’t recommend making this with milk or dark chocolate. The chocolate flavor will overpower the malt.
As written, the recipe has a nice balance of chocolate and malt flavor. You don’t notice the flavor of the white chocolate since it’s combined with the Ovaltine.
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Malt Ball Fudge
Ingredients
- 12 ounce box Whoppers roughly 2 1/2 cups
- 3 cups granulated sugar
- ¾ cup unsalted butter
- pinch of kosher salt
- 1 cup heavy whipping cream
- 11 ounces white chocolate chips
- 7 ounces marshmallow fluff
- ¼ cup chocolate ovaltine malted milk powder
Instructions
- Line a 9-inch 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 (or allow to set at room temperature) for 3 hours. Cut into bites and serve. Best if eaten within 24-48 hours. ENJOY!
Notes
- To smash the Whoppers, place them in a gallon sized zip top bag. Use a rolling pin or mallet to crush them into large chunks. Some variety in size of the pieces is best.
- Boil the butter, cream and sugar mixture on the stove for a full 4 minutes. Stir constantly, keeping the mixture at a rolling boil.
- Use a stand mixer or beaters to combine the boiled sugar mixture with the marshmallow fluff, Ovaltine and white chocolate. Keep mixing until everything is smooth and combined.
- The fudge sets up quicker if chilled in the refrigerator. You can leave it at room temperature, but it will take a couple of hours longer to reach a firm slice-able consistency.
Nutrition
Sweet and loaded with malted milk balls, this easy Malt Ball Fudge is going to become your new obsession!
