White Chocolate-Swirled Malted Milk Fudge

Ingredients

• 3 cups granulated sugar
• 2/3 cup Dutch-process cocoa blend (such as Hershey's Special Dark)
• 1 tablespoon ground espresso beans (such as Illy Classico Classic Roast Espresso Preparation Ground Coffee)
• 1 teaspoon fine sea salt
• 1 1/2 cups whole milk
• 1 1/2 ounces white chocolate bar, chopped
• 4 ounces miniature marshmallows (about 2 1/4 cups)
• 1/4 cup unsalted butter, plus more for greasing aluminum foil, divided
• 2 teaspoons vanilla extract
• 1/3 cup malted milk powder, sifted

Steps

1. Line an 8-inch square baking dish with heavy-duty aluminum foil, allowing at least a 2-inch overhang on 2 sides. Lightly grease foil with butter; set dish aside.
2. Stir together sugar, cocoa blend, ground espresso beans, and salt in a heavy 5-quart saucepan. Stir in whole milk until well combined. Bring mixture to a rolling boil over medium, stirring constantly, until sugar is just dissolved. Insert candy thermometer; boil, without stirring, until thermometer registers 234°F (soft-ball stage), 12 to 16 minutes.
3. Place white chocolate in a small microwaveable bowl. Microwave on HIGH until melted and smooth, about 40 seconds, stirring every 15 seconds. Set aside.
4. Once cocoa mixture reaches 234°F, remove from heat, and remove candy thermometer. Add marshmallows, butter, and vanilla. Sift the malted milk powder evenly over top. Using a whisk, stir mixture until smooth. Switch to a wooden spoon and stir until and thickened but still pourable, about 7 minutes. Pour mixture into prepared baking dish. Drizzle white chocolate over top, and pull a small offset spatula through mixture to create a swirled pattern. Let cool, uncovered, at room temperature until hardened, at least 4 hours or up to 8 hours or overnight.
5. Using foil overhang as handles, lift fudge from baking dish; discard foil. Transfer fudge to a cutting board, and cut into 1 1/2-inch squares. Serve immediately, or store in an airtight container up to 2 weeks.