Malted Milk Ball Marshmallow Fudge
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Oh my sweet friends, this Malted Milk Ball Marshmallow Fudge is calling your name and you cannot say no!! Rich, creamy frosting fudge loaded with crunchy malted milk balls and gooey mini marshmallows in every single bite. This easy 4-ingredient Whopper fudge needs zero oven time, no candy thermometer, and about 10 minutes of actual work. The fridge does the rest. One square and I’m telling you right now, the whole pan is in danger!
Leading off March’s Small-Batch Chocolate Bliss Series, this Malted Milk Ball Marshmallow Fudge sets the playful tone with malt crunch and gooey marshmallow magic.
More fun fudge delights? You’ll love this Easy Oreo Fudge and this Heavenly Chocolate Rocky Road Candy!
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Why You’ll Love This Malted Milk Ball Marshmallow Fudge
- Only 4 ingredients! Chocolate chips, frosting, malted milk balls, and marshmallows. That’s it for this chocolate candy fudge. So easy!
- Crunchy, gooey, and creamy all at once. Every bite has something different going on and it’s incredible.
- No oven, no candy thermometer, no stress. If you can melt chocolate and stir, you can make this fudge!
- The malted milk flavor is everything. The malted milk balls add this amazing malty crunch that takes regular fudge to another level.
- Makes a great gift! Wrap it up in a cute box and everyone will think you spent hours on it. 🙂
Ingredients for Malted Milk Ball Marshmallow Fudge
Let’s talk about what you need for this ridiculously easy microwave fudge with simple ingredients!
Hershey’s Frosting Fudge with Malted Milk Balls + Mini Marshmallows
- 1 tub Hershey’s Chocolate Frosting (16 oz) – this is the trick that makes this fudge SO creamy and smooth. The frosting does all the heavy lifting!
- 1 bag chocolate chips (about 2 cups, milk or semi-sweet) – I like milk chocolate here for extra sweetness, but semi-sweet works too if you like it richer.
- 1 to 1 1/2 cups chopped malted milk balls of choice – roughly chop them so you get big crunchy pieces throughout. More is more here!
- 1 cup mini marshmallows – they stay soft and gooey in the fudge and add the best chewy pockets.
How to Make Malted Milk Ball Marshmallow Fudge
- Prep your pan. Line an 8×8 pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- Melt the chocolate chips. Add 2 cups chocolate chips to a microwave-safe bowl and melt in 30-second bursts, stirring between each one until completely smooth.
- Stir in the frosting. Add the entire tub of Hershey’s chocolate frosting to the melted chocolate and stir until glossy and combined. It’ll come together into this gorgeous, thick fudge base.
- Let it cool slightly. Wait 2 to 3 minutes so the mixture doesn’t melt the marshmallows when you fold them in. This is the step that makes a difference, I promise.
- Fold in the good stuff. Add 1 to 1 1/2 cups chopped malted milk balls and 1 cup mini marshmallows and fold everything together until evenly distributed.
- Spread into the pan. Pour the fudge into the prepared pan and smooth it out nice and even. Press a few extra malted milk balls and marshmallows on top for that candy shop look!
- Chill until the marshmallow chocolate fudge is firm. Refrigerate for 1 to 2 hours until the fudge is set and sliceable. Then lift out, slice, and try not to eat three pieces immediately. 🙂
Also, if you love easy no-bake chocolate treats, check out these 3-Ingredient Chocolate Fudge Truffles and these Fluffy Chocolate Marshmallow Peanut Clusters!
Tips for the Best Malted Milk Ball Fudge
- Chop the Whoppers unevenly. Some big chunks, some smaller pieces. You want variety in every bite so some are super crunchy and others are just a little malty crumble. This is the trick that changes everything.
- Don’t skip the cooling step. If you fold the marshmallows into scorching hot chocolate, they’ll dissolve into a sticky mess instead of staying as soft, chewy pockets. Just wait those 2 to 3 minutes!
- Press toppings in gently. When you add those extra malted milk balls and marshmallows on top, press them in just enough so they stick but still pop out visually. Looks so pretty when you slice it!
- Use a sharp knife dipped in hot water for the cleanest cuts. Wipe the blade between slices for those sharp, candy shop edges.
How to Store Malted Milk Ball Marshmallow Fudge
- Store fudge in an airtight container in the refrigerator for up to 2 weeks. Let it sit at room temperature for 5 to 10 minutes before serving so it softens up just enough to be creamy and not too firm.
- One thing to know: the malted milk balls will soften a bit after the first day or two in the fridge. They’ll still taste amazing, but for maximum crunch, this fudge is at its absolute best within the first 24 hours. So serve it fresh when crunch matters most!
- You can also freeze the fudge for up to 2 months. Separate layers with wax paper or parchment so the pieces don’t stick together. Future you will be so happy you stashed some away!
Fun Variations and Candy Mix-In Ideas
This frosting fudge base is so versatile, you can go wild with different candy mix-ins! Here are some fun swaps:
- Crushed Oreos instead of malted milk balls for a cookies and cream version
- Chopped Reese’s cups for a peanut butter chocolate fudge
- Crushed candy canes during the holidays for a peppermint bark fudge
- Chopped Heath bars for a toffee crunch twist
- Whoppers Robin Eggs for a fun Easter or spring version! Those pastel speckled malted milk balls look so pretty pressed on top.
The marshmallows are amazing in all of these versions too! Plus, you could try these Heavenly Chocolate Peanut Butter Marshmallow Squares if you want even more marshmallow goodness.
Malted Milk Ball Marshmallow Fudge FAQs
Can I use white chocolate chips instead of milk or semi-sweet?
Yes! White chocolate chips will give you a completely different look and a sweeter, vanilla-forward fudge. Pair with vanilla frosting instead of chocolate and you’ll have a white chocolate malted milk ball fudge that’s gorgeous. Just melt the white chips low and slow since they can seize up faster than regular chocolate.
Why did my marshmallows melt into the fudge?
The chocolate mixture was still too hot when you folded them in. Let it cool for a full 2 to 3 minutes after stirring in the frosting. You want it warm enough to be spreadable but not so hot that it dissolves the marshmallows. They should hold their shape and stay soft and gooey.
How many pieces does this marshmallow chocolate fudge recipe make?
Using an 8×8 pan, you’ll get about 25 squares if you cut 5 rows by 5 rows. For smaller, bite-sized pieces, go 6 by 6 for around 36 pieces. They’re rich, so smaller pieces are great for sharing or gifting!
Do I need a candy thermometer to make this fudge?
Nope! That’s what makes this frosting fudge so easy. No thermometer, no stovetop, no boiling sugar. You just melt chocolate chips in the microwave, stir in frosting, and fold in the mix-ins. Any store-bought chocolate frosting works too, not just Hershey’s. Betty Crocker, Pillsbury, Duncan Hines, whatever you have!
So are you ready to whip up the easiest, most crave-worthy fudge loaded with crunchy malted milk balls and gooey marshmallows? Let’s do this! Happy candy making, sweet friends!
March’s Small-Batch Chocolate Bliss Series fun is just getting started… the next treat is chilled, chocolatey, and full of mischief. Stay tuned!
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Easy No-Bake Fudge and Candy Recipes
- Easy Microwaveable Oreo Fudge
- Heavenly Chocolate Rocky Road Candy
- 3-Ingredient Chocolate Fudge Truffles
- Easy Fluffy Chocolate Marshmallow Peanut Clusters
- Heavenly Chocolate Peanut Butter Marshmallow Squares
Malted Milk Ball Marshmallow Fudge
Equipment
- 8x8-inch baking pan
- Microwave-safe bowl
- Parchment paper
- Spatula
Ingredients
- 1 bag chocolate chips about 2 cups, milk or semi-sweet
- 1 tub Hershey's Chocolate Frosting 16 oz, or any brand chocolate frosting
- 1 to 1 ½ cups chopped malted milk balls of choice plus extra for topping
- 1 cup mini marshmallows plus extra for topping
Instructions
- Line an 8x8 pan with parchment paper, leaving overhang on the sides for easy lifting.
- Add 2 cups chocolate chips to a microwave-safe bowl. Melt in 30-second bursts, stirring between each, until completely smooth.
- Stir in the entire tub (16 oz) of Hershey's chocolate frosting until the mixture is glossy and fully combined.
- Let the mixture cool for 2 to 3 minutes so it doesn't melt the marshmallows.
- Fold in 1 to 1 1/2 cups chopped malted milk balls and 1 cup mini marshmallows until evenly distributed.
- Spread the fudge into the prepared pan and smooth the top. Press a few extra malted milk balls and marshmallows on top.
- Refrigerate for 1 to 2 hours until firm. Lift out using the parchment overhang and slice into squares.
