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Rocky Toffee Fudge

A hint of Kahlua gives grown-up taste to the classic combination of marshmallows and chocolate.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    2-1/2 pounds

Ingredients

  • 1 teaspoon butter
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups dark chocolate chips
  • 1 cup 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.

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