White Chocolate-Swirled Malted Milk Fudge

5.0

(1)

1 Review

Marshmallows give this rich fudge a gooey texture and keep it from becoming grainy as you mix it.

Paige Grandjean

Updated on July 24, 2024

Active Time:

30 mins

Total Time:

4 hrs 30 mins

Yield:

2 dozen squares

Dark cocoa adds a rich chocolate flavor to this fudge that's enhanced by the deep, roasted flavor of espresso. They balance nicely with the malted milk powder and creamy white chocolate.

Although it will be tempting to sneak a piece of this fudge as soon as it cools, the flavor is best after it rests for at least one day. It also makes sweet gifts: Place fudge squares in cellophane bags, or layer in a tin with wax paper.

Frequently asked questions

What is Dutch-process cocoa powder?

Dutch-process cocoa powder is made from cocoa beans that have been alkalized to neutralize their acidity, which mellows the flavor and creates a richer color.

Notes from the Food & Wine Test Kitchen

Fudge can be finicky; stir too little or too late, and it can go grainy. This version overcomes that obstacle with a surprise ingredient — marshmallows. Their gelatin coats the sugar crystals as they form, resulting in an ultra-creamy texture. Sift the malted milk powder just before adding it to the fudge for best results.

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Ingredients

3 cups granulated sugar
2/3 cup Dutch-process cocoa blend (such as Hershey's Special Dark)
1 tablespoon ground espresso beans (such as Illy Classico Classic Roast Espresso Preparation Ground Coffee)
1 teaspoon fine sea salt
1 1/2 cups whole milk
1 1/2 ounces white chocolate bar, chopped
4 ounces miniature marshmallows (about 2 1/4 cups)
1/4 cup unsalted butter, plus more for greasing aluminum foil, divided
2 teaspoons vanilla extract
1/3 cup malted milk powder

Directions

Line an 8-inch square baking dish with heavy-duty aluminum foil, allowing at least a 2-inch overhang on 2 sides. Lightly grease foil with butter; set dish aside.
Stir together sugar, cocoa blend, ground espresso beans, and salt in a heavy 5-quart saucepan. Stir in whole milk until well combined. Bring mixture to a rolling boil over medium, stirring constantly, until sugar is just dissolved. Insert candy thermometer; boil, without stirring, until thermometer registers 234°F (soft-ball stage), 12 to 16 minutes.
Place white chocolate in a small microwaveable bowl. Microwave on HIGH until melted and smooth, about 40 seconds, stirring every 15 seconds. Set aside.
Once cocoa mixture reaches 234°F, remove from heat, and remove candy thermometer. Add marshmallows, butter, and vanilla. Sift the malted milk powder evenly over top. Using a whisk, stir mixture until smooth. Switch to a wooden spoon and stir until and thickened but still pourable, about 7 minutes. Pour mixture into prepared baking dish. Drizzle white chocolate over top, and pull a small offset spatula through mixture to create a swirled pattern. Let cool, uncovered, at room temperature until hardened, at least 4 hours or up to 8 hours or overnight.
Using foil overhang as handles, lift fudge from baking dish; discard foil. Transfer fudge to a cutting board, and cut into 1 1/2-inch squares. Serve immediately, or store in an airtight container up to 2 weeks.

Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Christine Keely