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Easy Condensed Milk Malt Chocolate Fudge full of Maltesers. Quick, Delicious, No Sugar Thermometers. My favourite Malteser Fudge recipe!
So like, its obvious that I like Fudge. I can’t keep up with the amount of Recipes I have on my blog for it now! I have all sorts like Mars Bar Fudge, Speculoos/Biscoff Cookie Butter Fudge and Honeycomb Crunchie Fudge to name a few. Honestly, I LOVE IT. I have always based it off of a recipe from Carnation but have adapted them to make them flavoured, and themed!
For most of them, I like to use a little bit of butter to give it a yummy taste, but its not always necessary. You can also make condensed milk fudge without Icing Sugar for example, but I much prefer it with. I find it helps set the fudge better, gives it that bit of extra sweetness, and its so yummy!
For this fudge I decided to use Dark and Milk Chocolate, but you can easily just use Milk, or just use Dark for example! I often find that using Dark Chocolate helps it set SO much better than Milk, or White, but the quantity of 400g to a tin of condensed milk is perfect. In this recipe I also used Malt Powder to make it a bit more ‘Malteser’ like. I have put notes below however on how to include a tub of Malteser Spread!
I recently re-made my No-Bake Chocolate Malteser Cheesecake and it was such a massive hit, along with my Malteser Cake, so I know you will all love this. Maltesers are a bit of a weird one for me, because I could easily eat another chocolate bar instead, but when I open a bag/box/anything of Maltesers, the box can easily just vanish into my stomach without me realising. They’re so moreish! This way, you get to enjoy Maltesers, without eat the whole batch in one.
You can easily swap the maltesers to whatever you like, and take out the Malt Powder if you wished. However, I love this fudge so its perfect to me. If the Fudge is a little squishy still, or its not setting, its probably got too hot, so you could try freezing it. Or, what I have done in the past is melt it back down and add 600ml of double cream, whip it together and make ice cream! Its heavenly. I hope you like this recipe as much as I did!
The Maltesers that are on the outsides that are cut into, do sort of hollow out after a while, but any that haven’t been cut will stay fine till eating! I tend to cut quite small pieces as fudge is naturally sweet, but you can easily make fudge slabs! You could use a fudge mix to top off brownies, or a rocky road for example… anything with fudge is DELICIOUS. Enjoy!
- 397 g Condensed Milk (one tin)
- 200 g Dark Chocolate
- 200 g Milk Chocolate
- 75 g Malt Powder (horlicks/ovaltine)
- 75 g Icing Sugar
- 200-300 g Maltesers (3 bags)
- Line a tin with parchment paper – I use a 7×10″ Brownie Tin as it makes a nice depth of fudge!
- Put the Dark Chocolate, Milk Chocolate, and Condensed Milk into a heavy based saucepan – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
- Or melt the two chocolates together carefully in the microwave/double boiler, and then add in the Condensed Milk and mix well till smooth.
- Once melted, tip in the Malt Powder and sifted icing sugar and combine well, it might take a bit of beating, but its worth it!
- Fold through one or two of the bags of Maltesers, or more if you fancy, and then pour into the tin and smooth over the mixture.
- Sprinkle on the other bag of Maltesers and press into the top of the fudge and store in the fridge for at least 5-6 hours (Or preferably overnight) to set!
- Once set – remove from the tin and cut into the squares – I cut my tray into small squares of fudge, about 1inch in size! Return to the fridge for another couple of hours to finish setting if its still a little soft– ENJOY!
- This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly!
- You can use the Maltesers Spread which I have used in a couple of recipe, but I would only use one per batch. Add it in, and take out 100g worth of either chocolate and mix it with the Chocolate & Condensed Milk in the pan.
- You can use all Milk Chocolate, or all Dark Chocolate if you wish, but its up to you!
- Using icing sugar is optional - but without I would use 50g more chocolate!
Find my other Sweets & Malteser Recipes on my Recipes Page!
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