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Shamrock Toffee Fudge Recipe

Shamrock Toffee Fudge Recipe photo by Taste of Home

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Tiny toffee bits add a delightful crunch to this creamy fudge. I decorated each piece with a green frosting rosette for our church's St. Patrick's Day fundraiser dinner. By changing the design, you have dessert for any occasion. —Kristine M. Chayes, Smithtown, New York

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Shamrock Toffee Fudge Recipe

Prep: 30 min. + chilling

Yield: 60 Servings

30 30

Ingredients

1 can (14 ounces) sweetened condensed milk
2 cups vanilla or white chips
1 cup milk chocolate chips
1 tablespoon butter
Dash salt
3/4 cup chocolate-covered English toffee bits
1/8 teaspoon rum extract
1 cup vanilla frosting
Green food coloring

Directions

Line a 9-in. square pan with foil and grease the foil; set aside. In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted. Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits and extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
Using foil, remove fudge from pan; carefully remove foil. Cut fudge into 1-in. squares. Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square. Yield: about 2-1/4 pounds.

Originally published as Shamrock Toffee Fudge in Taste of Home February/March 2006, p40

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Reviews for Shamrock Toffee Fudge

Shamrock Toffee Fudge

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Reviewed on Dec. 04, 2011 by carrie carney

Very good and super easy to make. I think I would up the toffee bits to an even cup the next time I make this. Also- I didn't bother with the frosting design.

Reviewed on Mar. 07, 2011 by Gingerloeffler

VERY EASY to make. Guests loved it!!

Reviewed on Nov. 30, 2009 by tkarinas

This is another recipe that turns out perfect. I do not understand why anyone would throw this recipe away, as it works out beautifully every time my family makes it.