Lunch: Robin's Egg Malted Milk Fudge

Recipe by Joanna Saltz Some people live for the day the first Peeps hit the stores. For me, it's Robin's Eggs. I swear I can eat an entire bag in one sitting—which is why I rarely buy them.

Ingredients

3 c. granulated sugar
3/4 c. unsalted butter
1/2 tsp. salt
1 c. heavy cream
11 oz. white chocolate chips
7 oz. marshmallow Fluff
1/4 c. Rich Chocolate Ovaltine
12 oz. Robin's Egg candies

Instructions

Line an 8-inch square baking dish with parchment paper. Set aside.
Place Robin's Eggs in a large plastic bag and smash them gently, leaving enough pieces large enough so that you can tell what they are.
In the bowl of an electric mixer (or a separate bowl), place the white chocolate morsels, marshmallow Fluff, and Ovaltine. Set aside.
In a medium saucepan, melt the butter over high heat, then add in the sugar, salt, and heavy cream. Bring to a rolling boil, and stir constantly. Boil the mixture for four minutes, and continue stirring.
Pour the boiling butter mixture over the morsel mixture. (Carefully—it's hot!) Turn the electric mixer on medium and mix until the white chocolate is melted and smooth—this should take about 1 minute.
Fold in 1 1/2 cups of the crushed Robin's Eggs.
Pour into the prepared baking pan. Top with the remaining Robin's Eggs, pressing them gently into the fudge. Refrigerate for 3 hours or overnight. Cut into squares and serve.

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