Toffee Chip Fudge
Country Woman Christmas
My grandchildren savor the job of taste-testing my baking experiments. I combined two recipes to come up with this yummy fudge dotted with crisp toffee bits. The kids gave it a "thumbs-up" before requesting a batch to take home.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 15 min. + chilling Cook: 10 min.
Ingredients:
- 1-1/2 teaspoons plus 1/4 cup butter (no substitutes), divided
- 1-1/2 cups sugar
- 1 can (5 ounces) evaporated milk
- 1/4 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 2 cups miniature marshmallows
- 1/2 cup plus 2 tablespoons English toffee bits or almond brickle chips, divided
- 1 teaspoon vanilla extract
Directions:
Line a 9-in. square baking pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in chocolate chips and marshmallows until melted. Fold in 1/2 cup toffee bits and vanilla; mix well. Pour into a prepared pan. Sprinkle with remaining toffee bits. Chill until firm. Remove from pan and cut into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.