Robin's Egg Malt Fudge
Rating
What's Easter without Robin's Eggs? Nothing. N.O.T.H.I.N.G.
Ingredients
- 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
Instructions
- Line an 8" square baking dish with parchment paper and set aside.
- 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.
- In the bowl of an electric mixer (or a separate bowl), place white chocolate morsels, marshmallow crème, and Ovaltine. Set aside.
- 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.
- 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.
- Fold in 1½ cups of the crushed Robin Eggs.
- 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.
