Malteser Fudge {Just 3 Ingredients}

A slab of Malteser fudge cut into squares.

4.81 from 36 votes

Malteser Fudge {Just 3 Ingredients}

This Malteser Fudge is so easy to make in the microwave or slow cooker. With just 3 ingredients, you'll have a quick and delicious treat in a few minutes with this foolproof recipe.

Prep Time2

Cook Time3

Total Time5

Course: Snack

Cuisine: Family Food

Servings: Squares

Author: Sarah Rossi

Ingredients

400 g Milk chocolate See notes
397 g Condensed milk x1 tin
200 g Maltesers

To decorate:

150 g White chocolate Melted
160 g Maltesers Some chopped in half and some crushed

Metric - Imperial

Instructions

Microwave method:

Put the milk chocolate and condensed milk into a large bowl.
Microwave for 30 seconds and beat well. Repeat once or twice until very thick and smooth. Allow to cool for 3-4 minutes.
Mix in 200g/7oz of Maltesers and stir very well.
Pour into a baking dish lined with baking paper.
Smooth out fudge mixture, drizzle over the white chocolate and then press the remaining Maltesers gently into the top of the mixture, trying to get an even spread across the whole of the baking dish.
Refrigerate overnight.
Cut into small pieces and keep in the fridge until ready to serve.

Slow cooker method:

Add the milk chocolate and condensed milk into your slow cooker.
Cook for about 40-50 minutes and beat regularly (depending on your slow cooker, this may take more or less time).
As soon as it’s thick and silky smooth looking, it’s ready. If your mixture looks like it’s a bit lumpy or splitting, you can resolve this by giving it a really really good beating with a wooden spoon.
Mix in 200g/7oz of Maltesers and stir very well.
Pour into a baking dish lined with baking paper.
Smooth out fudge mixture, drizzle over the white chocolate and then press the remaining Maltesers gently into the top of the mixture, trying to get an even spread across the whole of the baking dish.
Refrigerate overnight.
Cut into small pieces and keep in the fridge until ready to serve.

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Notes

Maltesers: I used 360g/13oz as that's how much is in a box, and these seem to be the cheapest way to bulk buy them. If you have a few grams more or less in the pack size you buy, that's fine

Chocolate: I used milk chocolate in the fudge this time and white chocolate on top. You can also use milk or dark chocolate if you prefer or half and half works really well too. I use my favourite Callebaut chocolate for this recipe

Chocolate coating: You might notice that the Maltesers lose their chocolate coating. You can't help this and don’t worry as they will all be hidden in a minute.

Gifting: I pack the pieces of Malteser Fudge, fresh from the fridge, into little bags like these cellophane bags (from Amazon). It adds a little something special and makes them feel like a real gift

Type of tin: Use a fairly small dish to get a nice, deep fudge. (I like this one, available on Amazon: Masterclass 23cm Tin)

Line the tin: Make sure that you do use baking paper (or parchment as it’s sometimes called) to line the tin. (I like this one, available on Amazon: Bacofoil Baking Parchment)

Cutting into portions: If the slab is too hard to cut straight out of the fridge, allow it to come to room temperature for 30 minutes. Be careful when cutting as it may be very hard!

Nutrition