Espresso Toffee Fudge
Ready In: 4 hrs 10 mins
Serves: 24
Yields: 24 pieces
Ingredients
- 1⁄2 cup butter
- 2 cups sugar
- 12 ounces evaporated milk
- 2 tablespoons instant espresso powder
- 12 ounces semi-sweet chocolate chips
- 30 large marshmallows
- 3⁄4 cup toffee pieces
Directions
- Lightly coat 9x13 inch baking pan with butter-flavored cooking spray.
- In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder.
- Bring to a rolling boil for 10 minutes, stirring constantly.
- Remove from heat and add chocolate chips and marshmallows.
- Stir until melted and completely incorporated.
- Pour into prepared pan.
- Sprinkle toffee bits over top and press lightly into fudge.
- Cool in the refrigerator until set, about 3-4 hours.
- Cut into bite-sized squares to serve.
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