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The Easter Bunny called. He's not coming unless you make this fudge.
Judging from the stuff that's been coming out of the Delish test kitchen this week, Easter's gotten a little turnt. We're talking nesting baby bluebird cupcakes, deep-fried Cadbury Creme Eggs, Bunny Jell-O Shots, and Easter Brunch Punch (stay tuned for those last two). I'm into it, but I'm also into the classics, like this Robin Eggs Malted Milk Fudge.
Growing up, the holiday was a big deal in our house. So were Easter baskets, and getting all the best Easter candies. My brother and I would wake up Easter morning and swap notes on who got what — usually a card, a toy, and looooots of candy — peanut butter for him, and all the regular stuff for nut-allergic ol' me. Back then, and still to this day, the malted milk eggs were my favorite.
So, you can imagine how stoked I was to make this Robin Eggs Malted Milk Fudge! The Easter treat combines my favorite candies with a simple marshmallow fudge. It's super easy to make, and even easier to eat (beware: it's addictive). Plus, it's made with rich, chocolaty Ovaltine. How's that for an extra hit of nostalgia?
The recipe comes together in a snap, but there are a few things to note to make it even better: When crushing the eggs, be sure to leave a few pieces whole, or press a few bright pieces into the top just before freezing. You want to see those colors pop! Also, getting the Marshmallow Fluff off your spatula and into the bowl can be a little tricky; grease a spatula with nonstick spray to help it come right off.
This fudge will be the star of your home, office, or Easter brunch. Make a batch for your family, or pack some up in your Easter baskets for an un-eggspected surprise (not sorry. Had to.).
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