Malted Milk Chocolate Hot Fudge



Cookie Love

Published by Ten Speed Press

This image courtesy of Joseph DeLeo



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, halal, kosher, peanut free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturechocolatey, rich, sweet

Type of Dishdessert, sauces


  • 3 cups heavy cream
  • 1 cup malted milk powder
  • 1 cup cane sugar
  • 2 tablespoons barley malt syrup
  • 6 ounces milk chocolate, broken into pieces
  • 1 tablespoon kosher salt
  • 1?4 cup (2 ounces) unsalted butter, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon brewed coffee (optional)


  1. In a 6-quart or larger heavy pot over medium-high heat, warm the cream. Whisk in the malted milk powder and stir until dissolved. Add the sugar and syrup and stir until dissolved, approximately 3 minutes. Add the chocolate and salt and bring to a boil. Lower to a gentle simmer so that the bubbles percolate?in the center of the pot. Cook, stirring periodically to avoid scorching the bottom, until the mixture thickens but before the oils separate from the solids, 26 to 32 minutes.

  2. Whisk in the butter, vanilla, and coffee thoroughly (you can also use an immersion blender to do this if you want it extra smooth) and let cool.

  3. This hot fudge keeps in the refrigerator for up to 6 months.


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