robin egg fudge

How To Make robin egg fudge

• 1

  Line an 8x8 pan with foil and set aside. Stir together the malt powder and sweetened condensed milk in a large saucepan until dissolved. Add the white chocolate chips and butter. Heat over medium heat, stirring constantly, until melted and creamy.
• 2

  Stir in the marshmallow cream until creamy again. Remove from the heat and cool for 2-3 minutes. Set aside 1/2 cup crushed robin eggs. Stir the rest into the fudge mixture quickly and pour into the prepared pan. Top with the remaining robin eggs. Let fudge set before cutting into squares.
• 3

  Store in a sealed container on the counter for 3-4 days or in the refrigerator for longer. Makes 36-49 squares, depending on how big you cut them.
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