Robin’s Egg Malt Fudge

Robin's Egg Malt Fudge


What's Easter without Robin's Eggs? Nothing. N.O.T.H.I.N.G.
  • 12 oz. Robin Eggs candies
  • 11 oz. white chocolate chips
  • 7 oz. marshmallow crème
  • ¼ c. Rich Chocolate Ovaltine
  • ¾ c. butter
  • 3 c. granulated sugar
  • ½ tsp. kosher salt
  • 1 c. heavy cream
  1. Line an 8" square baking dish with parchment paper and set aside.
  2. Place Robin Eggs in a large plastic bag and smash them gently, leaving most pieces large enough so that you can tell what they are.
  3. In the bowl of an electric mixer (or a separate bowl), place white chocolate morsels, marshmallow crème, and Ovaltine. Set aside.
  4. In a medium saucepan over high heat, melt butter, then add in sugar, salt, and heavy cream. Bring to a rolling boil, stirring constantly. Boil mixture for 4 minutes, and continue stirring.
  5. Pour the boiling butter mixture over the morsel mixture. (Careful—it's hot!) Turn the electric mixer on medium and mix until white chocolate is melted and smooth, about1 minute.
  6. Fold in 1½ cups of the crushed Robin Eggs.
  7. Pour into prepared baking pan. Top with the remaining Robin Eggs, pressing them gently into the fudge. Refrigerate for 3 hours or up to overnight. Cut into squares and serve.