Graces Choc Malt Fudge Recipes

COLLEEN'S CHOCOLATE FUDGE

Steps:

• Coat an 8-by-8-inch pan with 4 tablespoons of the butter. In a medium saucepan, stir together the sugar, cocoa and salt. Stir in the milk. Bring the mixture to a rolling boil and reduce the heat to medium-low. Attach a candy thermometer to the saucepan and simmer for 25 to 30 minutes, or until the mixture reaches 240 degrees F. Remove the pan from the heat, stir in the remaining 4 tablespoons butter, the peanut butter, the pecans and the vanilla. Pour the fudge out onto the buttered pan. Let the fudge cool for 20 minutes, then cut it into bite-size pieces.

MALTED MILK FUDGE

Steps:

• Grease a 9-by-13-inch pan lightly with cooking spray and then line it with parchment so that the paper hangs over all the sides (this will allow you to remove the fudge from the pan).
• Combine the sugar, butter, cream, vanilla and salt in a large saucepot over high heat. Bring to a boil and then cook until the mixture reaches 240 degrees F on a candy thermometer, about 4 minutes.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, mix the milk chocolate and white chocolate chips, marshmallow cream and malted milk powder. With the speed set to low, slowly pour in the boiling sugar mixture and paddle until well combined.
• Pour the fudge into the prepared pan; tap the pan to even out the fudge. Evenly sprinkle the broken malted milk balls over the top of the fudge and lightly press them down into the fudge.
• Chill the fudge until completely cooled, about 3 hours. Remove the fudge from the pan and cut it into squares.
• Serve with vanilla ice cream. Store any remaining fudge in an airtight container.

OLD FASHIONED FUDGE

Steps:

• In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
• Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.

CHOCOLATE MALTS

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

CHOCOLATE MALT CRISPY BARS

Steps:

• In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and 2-1/2 cups malted milk balls. Press into a greased 13x9-in. pan., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Sprinkle with remaining malted milk balls; press into chocolate. Let stand until set. Using a serrated knife, cut into squares.

CHOCOLATE COVERED MALT BALL FUDGE SLICE

Steps:

• Preheat the oven to 180°C.
• Coat a lamington tin with cooking spray.
• Sift the flour and cocoa powder into a large bowl.
• Stir in the chocolate covered malt balls (Maltesers).
• Combine the eggs, sugar, oil and yogurt and fold into the flour mixture.
• Spread into the prepared tin and bake for 30 minutes or until firm to touch.
• Cool in the pan.
• Cut into 16 pieces.
• Dust with icing sugar or cocoa.

TGI FRIDAY'S CHOCOLATE MALTED CAKE

Steps:

• Frosting:.
• Melt one 12-ounce package of semisweet chocolate chips in a saucepan over low heat, stirring constantly.
• Set aside to cool.
• Beat whipping cream and malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes.
• Whip sugar, softened cream cheese and vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often.
• Add melted chocolate chips and beat 1 more minute.
• Add half of malt-cream mixture and beat until uniform in color.
• Fold in remaining malt-cream mixture by hand until frosting is uniform in color.
• Refrigerate at least 2 hours before icing cake.
• For cake: Preheat oven to 300 degrees F.
• Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper.
• Set aside.
• Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes.
• Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl.
• Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended.
• Beat in 1/3 of boiling water.
• Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water.
• Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed.
• Scrape mixing bowl often.
• Pour equal amounts of batter into prepared pans.
• Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
• Do not open oven while cake is baking.
• Cool pans on rack for 15 minutes, then remove cake from pan, take off paper, and continue to cool completely.
• Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides.
• Refrigerate 2 hours before cutting.

MALT FUDGE SAUCE

Steps:

• Follow the recipe for the fudge sauce, substituting the Ovaltine for the cocoa powder and adding the molasses along with it.
• Substitute any dark cane syrup for the molasses.
• In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.