Rocky Toffee Fudge Recipe
Rocky Toffee Fudge Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A hint of Kahlua gives grown-up taste to the classic combination of marshmallows and chocolate.
MAKES:
81 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
81 servings
TOTAL TIME:
Prep: 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Rocky Toffee Fudge in Simple & Delicious December/January 2013, p71

  • 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)
  1. Line a 9-in. square baking pan with foil. Grease foil with butter; set aside.
  2. 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.
  3. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Rocky Toffee Fudge in Simple & Delicious December/January 2013, p71

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