Ingredients
12 oz. Robin Eggs candies
11 oz. white chocolate chips
7 oz. marshmallow crème
1/4 c. Rich Chocolate Ovaltine
3/4 c. butter
3 c. granulated sugar
1/2 tsp. kosher salt
1 c. heavy cream
Preparation
Step 1Line an 8" square baking dish with parchment paper and set aside.Step 2Place Robin Eggs in a large plastic bag and smash them gently, leaving most pieces large enough so that you can tell what they are.Step 3In the bowl of an electric mixer (or a separate bowl), place white chocolate morsels, marshmallow crème, and Ovaltine. Set aside.Step 4In a medium saucepan over high heat, melt butter, then add in sugar, salt, and heavy cream. Bring to a rolling boil, stirring constantly. Boil mixture for 4 minutes, and continue stirring.Step 5Pour the boiling butter mixture over the morsel mixture. (Careful—it’s hot!) Turn the electric mixer on medium and mix until white chocolate is melted and smooth, about1 minute.Step 6Fold in 1 1/2 cups of the crushed Robin Eggs.Step 7Pour into prepared baking pan. Top with the remaining Robin Eggs, pressing them gently into the fudge. Refrigerate for 3 hours or up to overnight. Cut into squares and serve.
I was trying to figure out a fun way to use them in a recipe, and came across this genius malted milk fudge from Food Fanatic. It has a creamy texture with an amazing crunch—and thanks to Ovaltine, the malted milk flavor in the fudge itself is intense (in the best way). Make these as an Easter dessert—or as a way to use up leftover Robin’s Eggs (if, unlike me, you happen to have any…).
