Ingredients with Measurements:
- 1 cup unsalted butter
- 4 cups granulated sugar
- 1 can (12 oz) evaporated milk
- 1 jar (7 oz) marshmallow creme
- 2 cups malted milk powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Special equipment needed:
- Candy thermometer
- 9x13 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line a 9x13 inch baking dish with parchment paper and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Add the sugar and evaporated milk, stirring constantly until the sugar is dissolved.
4. Bring the mixture to a boil and insert a candy thermometer.
5. Cook the mixture, stirring occasionally, until it reaches 238°F (soft ball stage).
6. Remove the saucepan from heat and stir in the marshmallow creme, malted milk powder, vanilla extract, and salt.
7. Mix until well combined and smooth.
8. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
9. Let the fudge cool to room temperature, then refrigerate for at least 2 hours or until firm.
10. Once the fudge is firm, remove it from the baking dish and cut it into squares.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Candy thermometer should read 238°F (soft ball stage)
Serving size:
- Makes about 36 pieces
Nutritional information:
- Calories: 190
- Fat: 8g
- Carbohydrates: 30g
- Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt.
- Chocolate chips or cocoa powder can be added for a chocolate malted milk fudge.
Variations:
- Add chopped nuts, such as peanuts or almonds, for a crunchy texture.
- Use different flavored extracts, such as almond or peppermint, for a unique flavor.
- Use different types of milk powder, such as chocolate or strawberry, for a different twist.
Tips and tricks:
- Use a candy thermometer to ensure the fudge reaches the correct temperature.
- Stir the mixture constantly to prevent burning.
- Let the fudge cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Let the fudge come to room temperature before serving.
Presentation ideas:
- Serve the fudge on a platter or in a decorative candy dish.
Garnishes:
- Sprinkle crushed malted milk balls on top of the fudge for added texture.
Pairings:
- Serve the fudge with a glass of milk or a cup of coffee.
Suggested side dishes:
- Fresh fruit, such as strawberries or raspberries, make a great accompaniment to the fudge.
Troubleshooting advice:
- If the fudge is too soft, it may not have reached the correct temperature. Reheat the mixture and cook it for a few more minutes until it reaches 238°F.
Food safety advice:
- Use a clean candy thermometer to prevent contamination.
- Wash your hands and all utensils before and after handling the fudge.
Food history:
- Malted milk powder was first invented in the late 19th century as a health food for infants. It became popular as a flavoring for milkshakes and other desserts in the 20th century.
Flavor profiles:
- This fudge has a rich, creamy texture with a sweet and slightly nutty flavor from the malted milk powder.
Serving suggestions:
- Serve the fudge as a dessert or as a sweet treat for special occasions.
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