TOFFEE CHIP FUDGE
My grandchildren savor the job of taste-testing my baking experiments. I combined two recipes to come up with this yummy fudge dotted with crisp toffee bits. The kids gave it a "thumbs-up" before requesting a batch to take home.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil 5 minutes, stirring constantly., Remove from heat; stir in chocolate chips and marshmallows until melted. Fold in 1/2 cup toffee bits and vanilla. Pour into a prepared pan. Sprinkle with remaining toffee bits. Chill until firm. Remove from pan and cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts :
NO BAKE TOFFEE FUDGE BARS
Take to the stovetop with these fun-to-share bars. Submitted by 'A Turtle's Life for Me' for Hershey's Kitchens, toffee bits swirl with chocolate chips and yield a delicious no-bake dessert.
Provided by HERSHEY'S Kitchens
Categories Trusted Brands: Recipes and Tips
Time 2h20m
Yield 24
Number Of Ingredients 8
Steps:
- Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
- Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
- Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 49.2 g, Cholesterol 27.6 mg, Fat 20.8 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 12.2 g, Sodium 167.1 mg, Sugar 34.6 g
TOLL HOUSE® FAMOUS FUDGE
You can't beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 2h20m
Yield 49
Number Of Ingredients 8
Steps:
- LINE 8-inch-square baking pan with foil.
- COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
- STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
Nutrition Facts : Calories 73.9 calories, Carbohydrate 11.7 g, Cholesterol 2.3 mg, Fat 3 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 21.6 mg, Sugar 10.7 g
SHAMROCK TOFFEE FUDGE
Tiny toffee bits add a delightful crunch to this creamy fudge. I decorated each piece with a green frosting rosette for our church's St. Patrick's Day fundraiser dinner. By changing the design, you have dessert for any occasion. -Kristine M. Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/4 pounds.
Number Of Ingredients 9
Steps:
- Line a 9-in. square pan with foil and grease the foil; set aside. In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted. Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits and extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut fudge into 1-in. squares. Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square.
Nutrition Facts :
TOFFEE FUDGE
Make and share this Toffee Fudge recipe from Food.com.
Provided by waynemiller
Categories Candy
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Line in a 10 inches square pan foiled and greased, and put that aside.
- In a medium-large saucepan, combine the condensed milk, the white chocolate chips and put it on the stove with medium heat.
- After about 5 minutes, make sure the chips are melted.
- Add salt and butter and stir until nice and smooth.
- Remove from heat and stir little toffee bits into a prepared pan.
- Cover and put in the refrigerator for about 2 hours.
- Using foil, remove yummy fudge from the pan and carefully remove the foil.
- Cut into desired sized squares.
- Serve when you want to and decorate however you want.
- You may refreeze this treat.
Nutrition Facts : Calories 312.8, Fat 16.2, SaturatedFat 9.9, Cholesterol 22.4, Sodium 322.7, Carbohydrate 38.6, Sugar 38.6, Protein 4.7
HEAVENLY TOFFEE CHIP FUDGE
From Land O'Lakes. ***Edited 12/22/2006 - I had not made this recipe and after the one reviewer said it was dry, decided to make it tonight. I decreased the powdered sugar to 2 2/3 cups and it turned out wonderful. My husband and children loved it. It is not dry or crumbly at all --as you can see from my pictures. I refrigerated the fudge for 1 1/2 hours and then cut it. I don't know if using less powdered sugar was the key. It might be that if you refrigerate it for too long, it is harder to cut. Please give it a try--it is very creamy and the toffee pieces give it a nice crunch!
Provided by Juenessa
Categories Candy
Time 1h10m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In a large microwave-safe mixer bowl, combine the butter, milk and chocolate chips.
- Microwave on HIGH for 1-1/2 to 2 minutes or until butter and chocolate chips are melted.
- Stir in confectioners' sugar and vanilla; beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).
- By hand, stir in 1/2 cup toffee chips. Spread in a buttered 8-inch square baking pan.
- Sprinkle 2 tablespoons toffee chips over top; gently press into fudge.
- Cover; refrigerate until firm (1 to 1-1/2 hours).
- Cut into squares.
- Store refrigerated in airtight container.
Nutrition Facts : Calories 974.9, Fat 48.5, SaturatedFat 30, Cholesterol 84.2, Sodium 235.3, Carbohydrate 143.2, Fiber 3.4, Sugar 135.6, Protein 3.4
FUDGY CHOCOLATE CHIP-TOFFEE BARS
Provided by Food Network
Time 3h15m
Yield 32 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
- In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
- Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
- In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
- Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.
ESPRESSO TOFFEE FUDGE
Steps:
- 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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HEAVENLY TOFFEE CHIP FUDGE RECIPE | LAND O’LAKES
From landolakes.com
4/5 (3)Category Fudge, Candy, DessertServings 36Calories 110 per serving
- Combine butter, milk and chocolate chips in large microwave-safe bowl. Microwave 1 1/2-2 minutes or until butter and chocolate chips are melted. Stir in powdered sugar and vanilla; beat at medium speed, scraping bowl often, until smooth.
- Stir in 1/2 cup toffee bits. Spread in buttered 8-inch square baking pan. Sprinkle 2 tablespoons toffee bits over top; gently press into fudge.
- Cover; refrigerate 1-1 1/2 hours or until firm. Cut into squares. Store refrigerated in airtight container.
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