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Shamrock Toffee Fudge

 Shamrock Toffee Fudge
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
60 ServingsPrep: 30 min. + chilling


  • 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


  • 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.