Espresso Toffee Fudge
Indulge in the smooth, creamy texture of this espresso toffee fudge and prepare to be captivated. The first bite reveals a symphony of flavors, with the rich depth of espresso perfectly complemented by the sweetness and crunch of the toffee bits and chocolate drizzle.
Ingredients
- 12 ounce can evaporated milk
- 4 cups granulated sugar
- 1/2 cup butter, (1 stick)
- 2 tablespoons instant espresso powder
- 12 ounce bag large marshmallows
- 10 ounce semi-sweet chocolate chips
- 8 ounce Heath English toffee baking bits
- 1/2 cup chocolate melting wafers, (melted)
Instructions
- 1
Line a 9x13 baking dish with aluminum foil or parchment paper. Set aside.
- 2
In a large saucepan over medium-low heat, add evaporated milk, sugar, butter and espresso powder.
- 3
Bring to a boil and cook for 10 minutes, stirring constantly.
- 4
Add marshmallows and chocolate chips into the saucepan. Stir until everything is melted and combined.
- 5
Pour fudge mixture into the prepared baking dish and spread in an even layer.
- 6
Sprinkle toffee bits on top of the fudge.
- 7
Heat melting wafers in a microwave safe bowl, and using a teaspoon, drizzle melted chocolate over the toffee randomly.
- 8
Let cool completely until set (approximately 3-5 hours). Cut into bite-size pieces and enjoy!
Cook it from the original
This recipe comes from greatgrubdelicioustreats.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on greatgrubdelicioustreats.com