Malted Milk Fudge

Products Used
Malted Milk Fudge dixie


  • 24 ounces milk chocolate (either chips or chopped chocolate)
  • 16 ounces semi-sweet chocolate (either chips or chopped chocolate)
  • 1/2 cup unsalted butter
  • 1/4 cup malted milk powder
  • 7 ounces marshmallow creme (or fluff)
  • 4 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 12 ounces evaporated milk
  • 2 cups coarsely chopped malted milk balls


  1. Line a 9x13-inch pan with foil and coat with nonstick spray.
  2. Place milk chocolate, semi-sweet chocolate, butter, malted milk powder, and marshmallow creme in bowl of a stand mixer fitted with a paddle attachment. Set aside.
  3. Combine sugar and evaporated milk in a medium saucepan over medium heat, stirring frequently. Bring to a boil and boil for 4-6 minutes, stirring constantly until mixture reaches 240°F on a candy thermometer. Remove pan from heat and pour mixture slowly into chocolate bowl in 4-5 intervals, mixing on low speed until completely combined and smooth.
  4. Spread mixture into prepared pan and sprinkle chopped candies onto top of fudge. Press candy lightly into fudge.
  5. Chill until fudge is set, several hours or overnight.
  6. Cut into pieces and serve.
  7. Store refrigerated for up to 5 days or at room temperature for up to 3 days.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky@CookiesandCups.

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