Malt Ball Fudge

Step 1

Line a 9-inch square baking dish with parchment paper. Set aside.

Step 2

Place whoppers in a large Ziploc bag. Smash them gently (not into fine pieces, but into large chunks). Set aside.

Step 3

In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat. Bring to a rolling boil while stirring constantly. Set timer and boil for a full FOUR minutes (keep stirring).

Step 4

Place white chocolate morsels, marshmallow cream and Ovaltine in a large mixing bowl. Pour boiling butter mixture over morsels. Turn electric mixer on medium and combine until white chocolate is melted and smooth. Fold in 1 ½ cup of crushed Whoppers.

Step 5

Pour into prepared dish. Top immediately with remaining 1 cup of crushed whoppers, pressing them into the fudge. Refrigerate (or allow to set at room temperature) for 3 hours. Cut into bites and serve. Best if eaten within 24-48 hours. ENJOY!