Maltesers Fudge

Maltesers Fudge

Ever since the success of my Reese’s Peanut Butter Fudge, I thought it was about time I did another fudge recipe. I had Maltesers and Malteser Teasers in my baking cupboard, so Maltesers Fudge was an easy choice! It’s mostly made with milk chocolate, but I added some dark chocolate in there too so it wasn’t overly sweet. And I packed it full of Malteser goodness! Plus it’s so easy to make, just a bit of melting, a bit of stirring, then assemble it and pop it in the fridge to set – so simple that anyone could do it!

Jump straight to the recipe!

I started by putting the condensed milk, dark chocolate and milk chocolate into a pan on a low heat. I let it melt, then stirred it together.

Then I took it off the heat and beat in the icing sugar. I’d lined a 8″ square pan with baking paper, and I put half of the fudge mixture into the bottom.

I dotted Maltesers and Malteser Teasers all over it.

Then I put the rest of the fudge mixture on top and added more Maltesers and Malteser Teasers, some of them cut in half, all over the top. It went in the fridge to set, which took 3-4 hours. Then using a sharp knife, I sliced it up into bite size pieces.

Maltesers Fudge

Oh my gosh the Maltesers Fudge was so addictive! It’s just the right balance of chocolate flavour and the crunchy bits of Maltesers and Malteser Teasers running throughout it are so yummy! I absolutely loved it and even my boyfriend who isn’t a big chocolate fan, said he could’ve devoured the lot!

 

I’m linking this recipe up with Cook Blog Share hosted by A Strong Coffee and Baking Crumbs hosted by Jo’s Kitchen Larder.

5 from 3 votes
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Maltesers Fudge

Servings 36 pieces

Ingredients

  • 300 g Milk Chocolate
  • 100 g Dark Chocolate
  • 397 g Can of condensed milk
  • 130 g Icing sugar
  • 180 g Maltesers
  • 15 Malteser Teasers cut half of them in half
  • Butter or baking spread for greasing the tin

Instructions

  1. Line a 8" square tin with greaseproof paper

  2. Put the condensed milk, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts

  3. Once it's fully melted and combined, take the pan off the heat and stir in the icing sugar

  4. Put half of the mixture into the tin and press some of the Maltesers and Malteser Teasers all over it

  5. Put the rest of the fudge mixture over the top, then add more Maltesers and Malteser Teasers all over the top, some cut in half

  6. Put in the fridge overnight, or for 3-4 hours to set

  7. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture

  8. If you store the fudge in an airtight container it can be kept for 1 - 2 weeks

NB. This post is NOT in anyway sponsored by Maltesers – I just love their product!

You can find more of my Fudge recipes by clicking here!

Maltesers Fudge

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Malteser Teaser Cupcakes

Malteser Teaser Cupcakes

So many chocolates are being turned into spreads at the moment. There’s a Galaxy one, a Bounty one, a Crunchie one… the list goes on! The one that caught my eye the most was the Malteser Teaser spread, it’s a chocolate spread filled with crunchy malt pieces. I knew it would make an amazing buttercream, so I created these Malteser Teaser Cupcakes! And don’t worry, you don’t need to search through boxes of Celebrations to find the Malteser Teaser chocolates to go on top of these cupcakes. You can now buy entire boxes containing just the Malteser Teasers! I saw them in the shops at Christmas and I’ve been dying to make cupcakes with them ever since.

Jump straight to the recipe!

I decided to make a simple chocolate sponge for the cupcakes. You could add a malt powder like Ovaltine or Horlicks if you want a malt flavour by substituting half of the cocoa powder for it. I don’t drink malt drinks so I decided not to as I thought the flavour would be minimal and then I’d have a whole jar of the drink leftover that I wouldn’t use.

I divided the batter between 12 red cupcakes cases.

They baked for 20 minutes.

I made the buttercream by mixing the Malteser Teaser spread with icing sugar, butter and milk.

I piped it onto the cupcakes using an open star nozzle. Do not use a closed star nozzle as the little crunchy bits in the spread will get stuck in it! Then I topped them with a Malteser Teaser chocolate each.

Malteser Teaser Cupcakes

The first thing that I noticed about the Malteser Teaser Cupcakes were how good they smelt! The milky, chocolatey and malty scent was irresistible!

Malteser Teaser Cupcakes

And the buttercream… it’s making my mouth water just thinking about it! It’s just the right amount of chocolate flavour, nice and milky and not too rich. And the crunchy malt pieces throughout are so scrumptious. It really is heavenly!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Ginger & Bread and Foodie On Board.


5 from 2 votes
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Malteser Teaser Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 125 g Self raising flour
  • 50 g Cocoa powder
  • 1/4 tsp Baking powder
  • 1 tbsp Milk

For the buttercream/topping

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 200 g Malteser Teaser chocolate spread
  • 1 tbsp Milk
  • 12 Malteser Teaser chocolates

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and milk, and mix well

  4. Add the self raising flour, cocoa powder and baking powder and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown. Put them on a rack to cool completely

  6. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and Malteser Teaser spread and mix until smooth

  7. Pipe the buttercream onto each cupcake using a piping bag fitted with an open star nozzle. Or spread on with a spoon

  8. Top with a Malteser Teaser chocolate!

NB. This post is not in any way sponsored by Maltesers – I just love their product!

You can find more of my Cupcake recipes by clicking here!

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