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Rocky Toffee Fudge

 Rocky Toffee Fudge
A hint of Kahlua gives grown-up taste to the classic combination of marshmallows and chocolate.
81 ServingsPrep: 10 min. + chilling

Ingredients

  • 1 teaspoon butter
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) dark chocolate chips
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup miniature marshmallows
  • 1/2 cup milk chocolate English toffee bits
  • 1/3 cup Kahlua (coffee liqueur)

Directions

  • Line a 9-in.-square baking pan with foil. Grease foil with butter;
  • set aside.
  • Combine milk and chips in a large microwave-safe bowl. Microwave,
  • uncovered, on high for 1 minute; stir. Cook 30-60 seconds longer,
  • stirring every 30 seconds, or until chips are melted. Stir in the
  • marshmallows, toffee bits and Kahlua.
  • Transfer to prepared pan. Cover and refrigerate for 2 hours or until
  • firm. Lift fudge out of pan using foil. Gently peel off foil; cut
  • fudge into 1-in. squares. Store in an airtight container. Yield:
  • 2-1/2 pounds.