Day 2 — Christmas Cookie Style
In case you missed yesterday’s ‘Day 1 Cookie’ post for Creamy Almond Cookies, CLICK HERE! Today’s {NEW} cookie recipe is Whopper Ball Fudge. I think the one ingredient that intrigued me to make this recipe was the Ovaltine. I’ve heard of it, especially within the classic movie ‘The Christmas Story’. However, I’ve never tried it before.
The first thing I did when I got home before baking was try a glass of Ovaltine. You mix 2 tablespoons of powder with a glass of milk. You can drink it either cold or warm. I happened to drink it cold. It literally tasted like I was drinking chocolate malt. It made me want a Chocolate Malt Milkshake. I wonder how that would taste if you added Ovaltine to a Chocolate Milkshake. Hmmm… I actually might like that even better. Ovaltine advertises being a healthier drink for kids ( a good source of 12 vitamins & minerals – plus no artificial flavors or sweeteners.) At least I can cross that off my list and say I have tried it. I think I liked using the ingredient in the fudge even more!
If you are a fan of fudge and malt balls (Whoppers), you will definitely like this recipe. WARNING: This is a super sweet fudge. A small piece goes a long way (at least for me anyways.) :)
BTW — The re-post cookie for today is Chocolate Peanut Butter Fudge Crunch (I LOVE this fudge recipe — who doesn’t love peanut butter/chocolate combo.) See photo towards the bottom of this post. Click on photo for a direct link to that particular recipe.
Oh, one other thing, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!
- 3 cups sugar
- ¾ cup butter
- pinch of salt
- 1 cup heavy cream
- 1 bag (11 oz) white chocolate chips
- 1 container (7 oz) marshmallow fluff
- ¼ cup Chocolate Malt or Rich Chocolate Ovaltine
- ½ teaspoon vanilla extract
- 1 (12 oz) box Whoppers, roughly 2-1/2 cups
- Line an 8×8 inch square baking dish with parchment paper or foil (if using foil, spray lightly with a non-stick spray). Set aside.
- Reserve a few, single whole Whoppers on the side. Place remaining whoppers in a large Ziploc bag. Smash them slightly into large chunks. Set aside.
- 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 4 minutes. Constantly stir mixture during this time.
- Place white chocolate chips, marshmallow cream, and Ovaltine in a large mixing bowl. Pour boiling butter mixture over the chip mixture. Mix on medium speed until white chocolate is melted and smooth. Add vanilla. Fold 1-1/2 cups of crushed Whoppers.
- Pour into your baking dish. Top with remaining 1 cup of crushed whoppers, as well as any whole ones you might have saved , pressing them into the fudge.
- Refrigerate for 4-6 hours, uncovered. While fudge is cooling, do not cover. This could create moisture. Once chilled, take out of fridge. Cut into bite-sized pieces and serve.
Adapted from Shugary Sweets.
Tip #1: After fudge has chilled and been cut. Place in covered container, divide layers with wax paper. Don’t have a covered container? Just wrap within wax paper and then another layer of aluminum foil. This can be kept in the fridge for up to 3 weeks.
Tip #2: If your fudge starts to crack when trying to cut, you can run your knife in warm water prior to cutting.
Tip #3: For extended storage time, the fudge can be frozen. Wrap it tightly in waxed paper. Then wrap again in aluminum foil. It can be stored up to 6 months frozen.
#25DaysCookieStyle Flashback Recipe Below (click on photo)
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I grew up drinking ovaltine, not the malt ones but the regular powder. These whopper ball fudge sounds so cool and totally reminds me of my childhood.
I love malt flavoured goodies, this fudge looks so good!