Graces Choc Malt Fudge Food

MALTED MILK FUDGE

Steps:

• Grease a 9-by-13-inch pan lightly with cooking spray and then line it with parchment so that the paper hangs over all the sides (this will allow you to remove the fudge from the pan).
• Combine the sugar, butter, cream, vanilla and salt in a large saucepot over high heat. Bring to a boil and then cook until the mixture reaches 240 degrees F on a candy thermometer, about 4 minutes.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, mix the milk chocolate and white chocolate chips, marshmallow cream and malted milk powder. With the speed set to low, slowly pour in the boiling sugar mixture and paddle until well combined.
• Pour the fudge into the prepared pan; tap the pan to even out the fudge. Evenly sprinkle the broken malted milk balls over the top of the fudge and lightly press them down into the fudge.
• Chill the fudge until completely cooled, about 3 hours. Remove the fudge from the pan and cut it into squares.
• Serve with vanilla ice cream. Store any remaining fudge in an airtight container.

GRACE'S CHOC MALT FUDGE

Steps:

• MELT CHOC CHIPS IN DOUBLE BOILER. ADD MILK THEN MALT AND THEN POWDERED SUGAR. IF ITS STILL A LIL' WET ADD MORE POWDERED SUGAR'. AFTER THIS BATCH U WILL KNOW WHETHER OR NOT U LIKE MORE MALT IN URS OR LESS. I LIKE TO TASTE THE MALT
• AFTER ALL THIS IS WELL BLENDED POUR INTO OBLONG BAKING DISH LINED WITH PARCHMENT PAPER
• PLACE IN FRIDGE A FEW HOURS THEN TAKE OUT AND CUT INTO SQRS AND PLATE
• U MAY USE THIS SAME RECIPE AND USE WHITE CHOC CHIPS AS WELL. HOPE U LIKE THIS

SALTED, MALTED COOKIE DOUGH ICE CREAM BY SALT & STRAW RECIPE BY TASTY

Steps:

• To make the ​Malted Cookie Dough, in a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms.
• Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
• Sift in the toasted flour and malt powder, then mix until there are no lumps.
• Fold in the chocolate until evenly distributed.
• Spread the cookie dough evenly in a parchment-lined baking dish until it's about ½-inch (1 cm) thick, then freeze until solid, about 1 hour.
• Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
• To make the Molasses Vanilla Ice Cream Base, combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
• In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps. Cook for 2-3 minutes, until the sugar is dissolved, then remove the pot from the heat.
• Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
• Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
• To make the malted fudge, mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
• Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
• Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
• Transfer to an airtight container and store in the fridge for up to 1 week.
• Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve, 25-35 minutes, depending on the machine.
• Fold in half of the cookie dough cubes until well-distributed.
• Alternate spooning layers of the ice cream and ​a few generous dollops of the fudge into a loaf pan.
• Cover with plastic wrap and store in the coldest part of your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.
• Enjoy!

GRACE'S GRAPE FUDGE!! LOL

Steps:

• 1. MELT W. CHOC CHIPS IN DOUBLE BOILER. ADD MILK POWDERED SUGAR AND FLAVORING
• 2. POUR INTO OBLONG PAN LINED WITH WAX PAPER
• 3. PUT IN FRIDGE 4 A FEW HOURS TIL SET
• 4. TAKE OUT CUT INTO SQRES AND PLATE

CHOCOLATE COVERED MALT BALL FUDGE SLICE

Steps:

• Preheat the oven to 180°C.
• Coat a lamington tin with cooking spray.
• Sift the flour and cocoa powder into a large bowl.
• Stir in the chocolate covered malt balls (Maltesers).
• Combine the eggs, sugar, oil and yogurt and fold into the flour mixture.
• Spread into the prepared tin and bake for 30 minutes or until firm to touch.
• Cool in the pan.
• Cut into 16 pieces.
• Dust with icing sugar or cocoa.