Malteser Fudge is a melt and mix recipe done in the microwave! With crunchy chocolate covered malt balls and soft fudgy yum you will love how easy this recipe is. Microwave Malteser Fudge will tick all of your sweet chocolatey needs.
You will love how quick and easy this recipe is as well as how simple it is to bring together. A few highlights are:
- Simple ingredients: we only need 4 ingredients to bring the fudge together and each are easy to find!
- Melt and mix: we simply combine the basic chocolate fudge ingredients, add the Maltesers, give it another stir and then pour it into the tin.
- No Bake: we do use the microwave to melt the fudge ingredients, but there is no oven or baking involved!
- Taste and texture: there is something extremely delicious about the crunchy malt balls which are covered in chocolate fudge. Both smooth and crunchy texture at the same time.
- Kid Friendly, Freezer Friendly: everyone will love this fudge and it will be hugely popular. Big kids, little ones, it will disappear very fast.
- Suitable for all cooking levels: this is a recipe that everyone can easily follow and create. From beginner chefs to more advance levels.
- Easy, easy, so easy: Did I mention this recipe is easy to bring together? Ha, but seriously, its too easy!
- Quick to mix: not only is this an easy recipe, but it is quick to bring the ingredients together also. There is no sifting, no waiting for anything to rise and no decorating!
Top Tip 1: Fudge is a recipe where you can have all of the ingredients at home and pull them together as needed. Keep some in the pantry for those nights when you need something for the bake sale the next day, but you don't want to be in the kitchen all night!
Everything you need to make the recipe are shown in the photo below. For exact quantities and how to guide, scroll to the recipe card below.
As you can see, the recipe calls for:
- Milk chocolate: you can use a block broken into pieces, chocolate melts, bits or chips. I recommend using cooking chocolate for best results.
- Maltesers: in American, there is a similar (not the same) chocolate known as whoppers. They are malt balls that are covered in chocolate. You can use these if you cannot get Maltesers. Both are hugely popular and one or the other will be ready available across many stores.
- Sweetened Condensed Milk: we need 1 standard tin of this. It is sweet, thick and a key ingredient when making fudge.
- Butter: I recommend regular unsalted butter. You will find it much easier to work with if you chop it into small cubes to start with.
Top Tip 2: the sweetened condensed milk is thick and sticky. Use a spoon to scrape it out of the tin into the heat proof jug.
Here are the step by step instructions to make the fudge. We start by adding the basic fudge ingredients to a large heat proof jug.
- Line slice tin with parchment/baking paper (Photo 1)
- Combine milk chocolate, sweetened condensed milk and butter in a microwave safe jug (Photo 2)
- Microwave for 2 minutes, then remove and stir (Photo 3)
- Stir wet fudge, then microwave for 1 further minute (Photo 4)
When lining the slice tin, allow a little extra overhang. This is so that when you go to get the fudge out of the tin, you can simply grab the paper and lift the fudge out.
How to Make Malteser Fudge
The microwave needs to be on high heat. I recommend 2 mins to start with followed by a further 1 mins. Stir the ingredients in between.
In this initial stage of making the fudge, we do not add the Maltesers. This is because all of the chocolate would melt off them!
Top Tip 3: In hot climates (Australia - Sunny QLD), put the Malteser balls in the freezer whilst you prep the rest of the ingredients.
- Add Maltesers to the wet fudge (Photo 5)
- Stir to combine (Photo 6)
- Transfer the fudge into the lined tin (Photo 7)
- Place in the fridge to set (Photo 8)
If you remember my Mint Aero Fudge, I talk about putting the chocolate into the freezer so that it holds its own in the fudge and doesn't melt.
You can do this also with the Maltesers.
Some of the chocolate will melt off the Maltesers when adding them to the fudge, but we set some aside to push into the top of it, so don't let this concern you too much.
I like to use a square tin when fudge making.
This is so when it is ready to cut, you can take the one big square, cut it into 4 smaller squares and each of these into 9 smaller fudge pieces. You will get a total of 36 pieces of fudge! (Each of them will be delicious!).
A rectangular tin will work also if you don't have a square one, but you may end up with different sizes pieces.
Aim for 2 bite size pieces as the fudge is rich and dense and this amount is plenty of yum!
Fudge is great for dessert, gift giving or a bake sale or to serve with tea or coffee!
One thing to keep in mind is heat. If you want to take the fudge to a picnic or other, hot climates are a thing to watch out for.
It is best to keep the fudge in the fridge until ready to serve to ensure it doesn't melt!
How to Guide
How to Store
Store the fudge in an air tight container.
It will last 7 to 10 days in the fridge.
How to Freeze
You can also freeze the fudge.
Place the individual pieces in an air tight container.
They can be frozen for up to 3 months.
If freezing longer that this, the chocolate will have a slight whiteish layer on it.
How to Reheat
This is a no bake recipe.
We don't need to cook it so there is no need to reheat 🙂 .
Frequently Asked Questions
Can Maltesers be melted?
Maltesers can be melted, however, we don't want to melt them for this recipe.
To maintain the chocolate coating on the malt balls, place them in the freezer for 15 to 30 mins prior to adding them to the wet fudge.
Some of the chocolate coating might slide off, however if you place the fudge into the fridge as soon as you can, it will start to set straight away.
As these Maltesers are in the fudge with the milk chocolate, you won't really notice them (ensure they are stirred into the fudge).
What country are Maltesers from?
Maltesers originated in the UK.
Why do Maltesers taste so good?
Maltesers taste so good as they are crunchy on the inside with smooth, good quality chocolate on the outside.
What is the inside of a Malteser called?
In laymen's terms, the inside of a Malteser is called a malt ball.
On the packet, they are described as 'crispy malt centres covered with smooth milk chocolate'.
Is a Malteser honeycomb?
Maltesers have a similar texture to honeycomb, however they are not a honeycomb.
What is the difference between rocky road and fudge?
Rocky Road uses melted chocolate with nut and candy fillings in it.
Fudge is made from a combination of chocolate, sweetened condensed milk and butter. Then we can add additional ingredients to it, such as the Maltesers.
Rocky Road doesn't use butter or sweetened condensed milk.
Here are my the best of my tips and tricks to share with you so that you can get this recipe right each and every time!
- Use a touch of butter or spray oil to stick the paper to the tin (it won't move around when you add the fudge this way).
- My favourite utensil to stir the fudge in between microwave bursts is a chopstick!
- Set aside approximately 10 Malteser Balls so that you can push these into the top of the fudge.
- Transfer the fudge into the fridge as soon as you are done. This will help it set and stop any Maltesers from melting further.
- Cut the fudge into small pieces. People can have 2 if they like. It is rich and chocolately, so big pieces are a bit too much!
More Fudge Recipes
I am curious if it is the chocolate or fudge calling your name about this recipe? Thought I would share some more of each with you so you get the best of both worlds!
- Malteser Rocky Road
- Malteser Biscuits
- Coconut Fudge
- Malteser Truffles
- Marie Biscuit Fudge
- Cherry Ripe Balls
- No Bake Coffee Slice
- Chocolate Caramel Slice
- Lemon Cheesecake Bliss Balls
- Slow Cooker Baileys Fudge
You can find also find all of my fudge recipes in the one yummy place!
Go fudge my friends!
PIN and save this recipe for later!
- 1 Slice tray
- 1 Spray oil
- 1 Baking paper/Parchment paper
- 1 Large heatproof jug
- 1 Soup Spoon to scrape the sweetened condensed milk from the jar
- 1 Chopstick to stir the melted chocolate mixture
- 500 grams milk chocolate Note 1
- 397 grams sweetened condensed millk Note 2
- 50 grams butter roughly chopped, Note 3
- 2 cups maltesers Note 4
- Line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides Note 5
- In a large heatproof jug add milk chocolate, sweetened condensed milk and butter. Microwave on high for 2 mins, then remove and stir.
- Return jug to the microwave for a further 1 minute. Then remove and stir.
- Set aside approximately 10 Maltesers then add the rest to the wet fudge. Stir the Maltesers into the mix and then use a flat spoon to transfer this into the lined slice tray. Decorate the top of the fudge with the remaining Maltesers. Tap the slice tin gently a couple of times to remove any bubbles, then place in the fridge.
- Allow to set for 1 hr or more. Then remove, pull fudge up and out of the tin and slice into pieces.
- Note 1 I recommend using cooking chocolate. You can use melts, bits, chips or a block broken into pieces. You can use the equivalent amount but white or dark chocolate instead if you want to.
- Note 2 This is one standard tin of sweetened condensed milk. It is thick and sticks to the tin, so use a spoon to scrap it all out into the heat proof jug.
- Note 3 Roughly chopping the butter into cubes simply makes it easier to work with. It will melt down and mix in with the other ingredients much easier, than is you use one big hunk of butter.
- Note 4 use a 185 gram share packet of Maltesers. Measured this is 2 cups. There is a larger share packet available which measures 280 grams, but I find this is too much as you want some Malteser texture and some fudge texture (balanced). We add most of these to the fudge, however, keep a few (10 ish) aside as you can push these into the top of the fudge, so you get the ball texture sticking up.
- Note 5 We use the overhang from the slice tin as this helps us pull the fudge up and out of the tin. Allow 1-2cm.
- Note regarding portion sizes: I cut the one big square into 4 smaller even squares, then I cut those into 9 squares each. This method results in 36 even, small 1-2 bite sizes of fudge.