Malted Milk Chocolate Hot Fudge

• 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
• 14 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.
2. Whisk in the malted milk powder and stir until dissolved.
3. Add the sugar and syrup and stir until dissolved, approximately 3 minutes.
4. Add the chocolate and salt and bring to a boil.
5. Lower to a gentle simmer so that the bubbles percolatein the center of the pot.
6. Cook, stirring periodically to avoid scorching the bottom, until the mixture thickens but before the oils separate from the solids, 26 to 32 minutes.
7. 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.
8. This hot fudge keeps in the refrigerator for up to 6 months.

heavy cream, milk, cane sugar, barley malt, milk chocolate, kosher salt, unsalted butter, vanilla, coffee

Taken from www.cookstr.com/recipes/malted-milk-chocolate-hot-fudge (may not work)