Espresso Toffee Fudge Recipe - Food Fanatic
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Espresso Toffee Fudge Recipe

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      64 Servings

Ingredients

  • 2 cups Granulated Sugar
  • 1/2 cup Skim Milk
  • 1/2 cup Unsalted Butter
  • 3/4 cup Marshmallow Cream
  • 12 ounces Milk Chocolate Chips
  • 1 teaspoon Espresso Powder
  • 1/2 cup Dark Chocolate Covered Espresso Beans, Crushed, divided, coarsely, not fine
  • 3/4 cup Toffee Chips, Divided, or crushed toffee candy bars

Directions

  1. Line an 8-inch baking dish with parchment paper. Set aside.
  2. In a large saucepan over medium high heat, combine sugar, milk and butter.
  3. Bring to a boil. Stirring constantly, boil for a full 2 minutes (ROLLING BOIL).
  4. Remove from heat.
  5. Pour hot mixture into a mixing bowl and add in the marshmallow cream, milk chocolate chips and espresso powder.
  6. Beat until smooth (several minutes).
  7. Fold in half of the crushed espresso beans and 1/2 cup of the toffee bits.
  8. Pour into prepared baking dish.
  9. Press the remaining espresso beans and 1/4 cup toffee bits on top of the fudge.
  10. Refrigerate for 3-4 hours until firm.
  11. Before cutting into pieces, allow to come to room temperature.
Espresso toffee fudge photo