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!