Why You’ll Love This Recipe

I love how effortless this fudge is — no thermometer, no complicated steps, and no baking required. It works beautifully in the microwave or slow cooker, which means less mess and more time to enjoy. The smooth, melt-in-your-mouth chocolate fudge pairs perfectly with the malty crunch of Maltesers, while the white chocolate drizzle on top makes it look stunning. It’s also great for batch-making and keeps well in the fridge, so I can have a little square whenever I crave something sweet.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

400 g (14 oz) Milk chocolate, See notes
397 g (14 oz) Condensed milk, x1 tin
200 g (7 oz) Maltesers

To decorate:
150 g (5 oz) White chocolate, Melted
160 g (5 oz) Maltesers, Some chopped in half and some crushed

Directions

Microwave method:
I start by placing the milk chocolate and condensed milk in a large microwave-safe bowl. I heat the mixture for 30 seconds, stir well, and repeat once or twice until it becomes thick and silky smooth. Then I let it cool for about 3–4 minutes.

Next, I stir in 200g of Maltesers, making sure they’re evenly coated. I pour the mixture into a baking dish lined with baking paper and smooth the surface. Then I drizzle the melted white chocolate over the top and gently press the remaining Maltesers into the surface so they’re evenly spread. I refrigerate it overnight until fully set, then cut it into small squares and keep it chilled until ready to serve.

Slow cooker method:
I add the milk chocolate and condensed milk into my slow cooker and cook for about 40–50 minutes, stirring regularly until the mixture is smooth and glossy. If it ever looks like it’s splitting, I give it a really good stir to bring it back together. Once it’s ready, I mix in the Maltesers, pour into a lined baking dish, and decorate with the white chocolate drizzle and extra Maltesers on top. After refrigerating overnight, it’s ready to cut and serve.

Servings and Timing

This recipe makes about 36 small squares and takes only 5 minutes of active prep time, with the rest being chill time. It’s a perfect quick treat when I want something delicious with minimal effort.

Variations

Sometimes I mix things up by using half milk and half dark chocolate for a deeper flavor. For a twist, I add crushed biscuits or a layer of caramel before topping with white chocolate. When I want something festive, I sprinkle crushed candy canes or colored sprinkles on top before chilling. I can also swap the Maltesers for Crunchie pieces or M&M’s for a fun variation.

Storage/Reheating

I keep the fudge in an airtight container in the fridge, where it stays fresh for up to 2 weeks. If I want to gift it, I pack the chilled pieces into cellophane bags or small tins — it makes a lovely homemade present. It’s best served cold, but if it’s too firm straight from the fridge, I let it sit at room temperature for 20–30 minutes before cutting. I don’t reheat it, as it’s meant to be enjoyed chilled.

FAQs

Can I use dark chocolate instead of milk chocolate?

Yes, dark chocolate gives a richer flavor and balances the sweetness beautifully.

Why did my Maltesers lose their coating?

That’s normal — the coating melts slightly in the warm fudge but blends perfectly into the mixture.

Can I make this in advance?

Yes, it keeps very well in the fridge for up to 2 weeks, so I often make it ahead for parties or gifts.

Can I freeze Malteser Fudge?

Yes, I can freeze it for up to 3 months. I thaw it in the fridge before serving.

Can I use white chocolate for the fudge base?

You can, but it will be much sweeter and softer, so I recommend mixing it with some milk chocolate.

What’s the best way to cut the fudge?

I use a sharp knife and, if it’s very cold, let it sit at room temperature for about 30 minutes before cutting.

Can I make this on the stovetop?

Yes, I gently melt the chocolate and condensed milk together in a saucepan over low heat, stirring constantly.

Can I use crunchy peanut butter or other mix-ins?

Yes, a spoonful of peanut butter adds a nice flavor, or I can mix in nuts, biscuits, or honeycomb pieces.

Why do I need to refrigerate it overnight?

This helps it set fully and gives the best texture for clean slices.

How can I make it less sweet?

Using dark chocolate or reducing the amount of white chocolate on top helps balance the sweetness.

Conclusion

This Malteser Fudge is one of my favorite easy treats — rich, chocolatey, and full of irresistible crunch. I love how simple it is to make, yet it looks and tastes like something from a fancy confectionery shop. Whether I make it as a quick dessert, a party treat, or a homemade gift, it never fails to impress and always disappears fast.