With a generous scattering of crunchy maltesers on top, this delicious maltesers chocolate fudge has just 3 ingredients and it couldn't be easier to make for homemade gifts and treats!
Every year for Christmas I make lots of lovely homemade sweets and treats for my family and I've been preparing this week by testing some new flavour variations of my 2 ingredient fudge.
Be sure to check out my recipe video so you can see just how easy these are to make!
This is a great recipe to make with kids - they'll love breaking up the chocolate, helping to smooth the fudge and pressing in the maltesers (and maybe 'helping' you by sampling a few along the way!).
This yummy maltesers fudge is perfect to make as gifts for family, friends and teachers at Christmas and all the year around.
Easy Maltesers Chocolate Fudge
Ingredients:
500g milk chocolate
1 400g tin condensesed milk
100g maltesers
Method:
Line a smallrectangular bakingtrayor cake tin with baking parchment. If you don’t have any, tin foil will also work.
Break or chop the milk chocolate into pieces and place in a large microwavable bowl. Pour over the condensed milk and mix together well.
Pop the bowl into the microwave and heat in short bursts of around 30 seconds, taking it out and stirring in between, until the chocolate has almost melted. Be careful not to overheat.
Once the chocolate is melted, beat well with a wooden spoon until it all comes together smoothly.
Tip into the tin and spread around into an even layer. Use a palette knife or spatula to smooth the top down.
Sprinkle over the maltesers, gently but quickly pushing them into the fudge with your fingertips before it sets.
Pop the tray of fudgeinto the fridge and leave to set. Once it has set hard, take it out andcut into pieces to serve.
Note: I cut mine into 6 mini slabs, scoring lines into the top and packing in cellophane bags to give as gifts.
This recipe is just one of 4 delicious new chocolate fudge flavours that I've created for Christmas this year. Pop over to my 3 Ingredient Chocolate Fudge - 4 Ways blog post or click on the image below to see the other chocolate fudge recipes!
You'll also find more flavours and topping ideas over in my 2 ingredient chocolate fudge post, or for even more fudge ideas, check out these seasonal variations too:
Milk Chocolate Mini Egg Fudgefor Easter
White Chocolate Mini Egg Fudgefor Easter
for Valentines Day
If you liked this recipe, you might enjoy these easy chocolate treat recipes too:
For more delicious treat ideas and recipes,check out theDesserts and Sweet Treatssectionhere on the Eats Amazing blog or pop over and follow myDesserts and TreatsPinterest board for recipe inspiration all the year around!
Grace
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Easy Maltesers Chocolate Fudge
Just 5 minutes to make and with only 3 ingredients, this easy maltesers chocolate fudge is perfect for homemade gifts at Christmas and all the year around!
Prep Time5 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs5 minutesmins
Course: Dessert, Gift
Cuisine: British, Christmas
Servings: 6blocks of fudge
Author: Grace Hall
Ingredients
500gmilk chocolate
1 400gtin condensesed milk
100gmaltesers
Instructions
Line a smallrectangular bakingtrayor cake tin with baking parchment. If you don’t have any, tin foil will also work.
Break or chop the milk chocolate into pieces and place in a large microwavable bowl. Pour over the condensed milk and mix together well.
Pop the bowl into the microwave and heat in short bursts of around 30 seconds, taking it out and stirring in between, until the chocolate has almost melted. Be careful not to overheat.
Once the chocolate is melted, beat well with a wooden spoon until it all comes together smoothly.
Tip into the tin and spread around into an even layer. Use a palette knife or spatula to smooth the top down.
Sprinkle over the maltesers, gently but quickly pushing them into the fudge with your fingertips before it sets.
Pop the tray of fudgeinto the fridge and leave to set. Once it has set hard, take it out andcut into pieces to serve.
Video
Notes
I like to cut my fudge into 6 mini blocks, scoring lines into the top and packing in cellophane bags to give as gifts.
Want to try this recipe? Why not save it to Pinterest so you can easily find it again!
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over.Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
These were the tips I gave on that post… Options for what you can do with your unset fudge: OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Chewy fudge results from the excessive moisture present in the mixture, which means the fudge was not cooked to the right temperature and could not be cooked enough to release the moisture. However, take care not to overcook fudge because it will take away the moisture and leave you with hard, chewy candy.
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil.
The dryness is usually a sign of heat damage on the chocolate. This does not necessarily mean that the chocolate has melted entirely, just that it was exposed to enough heat or heat variation that over time the cocoa fat crystals that make it solid has dissolved.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
The ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard. Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else.
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