Malted Milk Chocolate Hot Fudge – a delicious recipe with heavy cream, milk, cane sugar, barley malt, milk chocolate, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 6-quart or larger heavy pot over medium-high heat, warm the cream.
2
Whisk in the malted milk powder and stir until dissolved.
3
Add the sugar and syrup and stir until dissolved, approximately 3 minutes.
4
Add the chocolate and salt and bring to a boil.
5
Lower to a gentle simmer so that the bubbles percolatein the center of the pot.
6
Cook, stirring periodically to avoid scorching the bottom, until the mixture thickens but before the oils separate from the solids, 26 to 32 minutes.
7
Whisk in the butter, vanilla, and coffee thoroughly (you can also use an immersion blender to do this if you want it extra smooth) and let cool.
8
This hot fudge keeps in the refrigerator for up to 6 months.
1187
kcal
Calories
90
g
Fat
84
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups heavy cream, 1 cup malted milk powder, 1 cup cane sugar, 2 tablespoons barley malt syrup, and more.
Yes, Malted Milk Chocolate Hot Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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