Best Toffee Chip Fudge Recipes

TOFFEE FUDGE

Steps:

• Line in a 10 inches square pan foiled and greased, and put that aside.
• In a medium-large saucepan, combine the condensed milk, the white chocolate chips and put it on the stove with medium heat.
• After about 5 minutes, make sure the chips are melted.
• Add salt and butter and stir until nice and smooth.
• Remove from heat and stir little toffee bits into a prepared pan.
• Cover and put in the refrigerator for about 2 hours.
• Using foil, remove yummy fudge from the pan and carefully remove the foil.
• Cut into desired sized squares.
• Serve when you want to and decorate however you want.
• You may refreeze this treat.

ESPRESSO TOFFEE FUDGE

Steps:

• Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
• Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

NO BAKE TOFFEE FUDGE BARS

Steps:

• Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
• Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
• Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.