MALTED MILK FUDGE
Provided by Trisha Yearwood
Categories dessert
Time 3h30m
Yield 15 to 20 pieces
Number Of Ingredients 12
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.
EASTER BLONDIES
Our white chocolate and malted milk Easter blondies are the dessert dreams are made of. One seriously good looking blondie to slice and share this Easter
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 55m
Yield cuts into 12 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/ gas 4, butter a 20 x 20cm brownie tin and line the base with parchment. Mix the melted butter with the sugar, beating until smooth, then beat in the eggs. Add the malted milk powder, flour and baking powder, stir to just combine, then fold in the Maltesers. Spoon the mixture into the prepared tin and bake for 30 mins until cooked around the outside but still wobbly in the middle.
- Resist the temptation to eat the blondies straight away and put the tin in the fridge to set for 2 hrs. Once set, top with the bunnies, drizzle over the melted white chocolate (if using) and cut into 12 squares.
Nutrition Facts : Calories 339 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
MALTED-MILK SQUARES
These could become a favorite for bake sales or casual dinner parties - if they make it out of the house!
Provided by Alan in SW Florida
Categories Bar Cookie
Time 45m
Yield 32 bars, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Grease 13 x 9-inch baking pan. Line pan with foil; grease foil.
- Prepare Chocolate Base: In a heavy 3-quart saucepan, melt margarine or butter with chocolates over low heat, stirring frequently. Remove saucepan from heat. With a wooden spoon, stir in sugar and vanilla, then stir in eggs until well mixed.
- In a small bowl, combine flour, baking powder and salt; stir into chocolate mixture just until blended.
- Spread batter evenly in pan. Bake 25 to 30 minutes, until toothpick inserted 1-inch from edge comes out clean. Remove pan from oven. Cool completely in pan on wire rack.
- Prepare Malted-Milk Topping: In a small bowl, mix malted-milk powder, milk and vanilla until blended. Stir in margarine or butter, then confectioners' sugar, until blended. Spread topping over cooled bars; top with chopped malted-milk-ball candies.
- When topping is firm, transfer with foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.
Nutrition Facts : Calories 361.1, Fat 17.8, SaturatedFat 5.8, Cholesterol 53.3, Sodium 261.6, Carbohydrate 49, Fiber 2.1, Sugar 34.3, Protein 5.5
MALTED MILK BARS
Fans of malted milk balls will enjoy this bar. Frosting includes malted milk powder and the top is sprinkled with chopped malted ball candies.
Provided by S. Millar
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with foil and grease the foil.
- In a medium saucepan, over low heat, combine 3/4 cup butter with semisweet and unsweetened chocolate. Cook, stirring frequently, until everything is melted and smooth. Remove from heat and stir in the sugar and 1 tablespoon vanilla. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread the batter evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool in pan on top of a wire rack.
- To make the topping: In a medium bowl, mix malted milk powder, milk and 1 teaspoon vanilla until smooth. Beat in the butter and confectioners' sugar until well blended. Spread over cooled bars. Sprinkle crushed malt balls over the top. Cut into bars and serve.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 37.4 g, Cholesterol 51.6 mg, Fat 12.8 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 7.6 g, Sodium 148.6 mg, Sugar 28 g
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- Prepare brownies per package directions for a 13x9-inch baking dish, adding 1/4 cup of the chocolate malted milk powder. Bake as directed and cool completely in pan on a wire rack.
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