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Espresso Toffee Fudge Photo

Espresso Toffee Fudge Recipe

Aimee Shugarman
Espresso Toffee Fudge is a way to get your chocolate, coffee, and toffee fix all at once. Now that's an amazing dessert!
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling 3 minutes
Total Time 3 hours 20 minutes
Servings 64 1 piece
Calories 84 kcal

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

Instructions
 

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

Nutrition

Calories: 84kcalCarbohydrates: 11gFat: 4gSaturated Fat: 2gSodium: 2mgSugar: 11g
Keyword Coffee, Desserts, Easy, Family Meals and Snacks, Fudge, Holidays, Homemade Candy, Homemade Gifts, Simmered, Snacks, Toffee
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