Photo: Espresso Toffee Fudge Recipe
Ingredients
- Butter-flavored cooking spray
- 1 stick butter
- 4 cups sugar
- 1 (12-ounce) can evaporated milk
- 2 tablespoons instant espresso powder
- 1 (12-ounce) package semisweet chocolate chips
- 30 large marshmallows
- 3/4 cup toffee bits
Directions
Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
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By aliciag203
DANBURY, CT
on December 23, 2011
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Sooo good! I took the other raters advice and brought it to a boil first THEN stirred it for 10 minutes... it set up fine and actually already started as I was pouring it! I did use mini marshmallows and choc chips so they would melt faster. I used 4 cups of mini marshmallows, def took a lot of stirring but it did all melt and came out great! Passing this out for Christmas!
By riteonglor_2081170
Sioux Falls, SD
on December 17, 2011
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I can't imagine anyone saying this is not a good fudge. It's one of the best I have ever made. Follow the directions and it is simple and delicious.
By 2dayis4me
Lewiston, ID
on December 09, 2011
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Fabulous fudge...extra work but well worth it. Just a little insight, 4 cups of minature marshmallows is equivalent to 30 large marshmallows. I have made the fudge using either measurement and has always come out perfect. In addition, once the mixture comes to a rolling boil, I continue to cook and stir on medium heat for 10 full minutes. I also use 1 cup of the toffee bits instead of 3/4 cup. This fudge gets rave reviews from co-workers, family and neighbors. Thank you Sandra for this wonderful recipe.
Read all 55 reviews