CHOCOLATE TOFFEE FUDGE RECIPE
This fudge is sticky. Store it in the fridge or freezer until ready to serve.
Provided by Pam
Categories Allergy Friendly Recipes Fish Free Recipes Gluten Free Peanut Free Recipes Recipes Shellfish Free Recipes Soy Free Recipes Traditional Recipes Tree Nut Free Recipes
Number Of Ingredients 5
Steps:
- Place the chocolate and sweetened condensed milk in a microwave-safe bowl. Microwave on high for 1 minute. Stir. If chocolate is not completely melted and smooth, return to the microwave for an additional 30 seconds to 1 minute, stirring after every 30 seconds.
- Add vanilla extract. Stir until well mixed. Stir in marshmallow cream and toffee chips until blended.
- Place a piece of waxed or parchment paper in a 9" by 9" baking dish. Spritz with nonstick cooking spray.
- Scrap fudge evenly into the baking dish. Place in the fridge or the freezer until hardened, approximately 1 to 2 hours. Cut into squares.
Nutrition Facts :
SOUR CREAM TOFFEE FUDGE CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h20m
Yield 1 (10-inch) cake
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.
- Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.
- In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.
- Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl.
- In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.
- Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.
- Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.
- Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.
- Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)
- Line a baking sheet with parchment or wax paper.
- Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).
- Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
- Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.
CHOCOLATE FUDGE COOKIES WITH TOFFEE & DRIED CHERRIES
These cookies have a crispy exterior and a soft and chewy interior. The various flavours and textures (rich dark chocolate, chewy sour cherries, and sweet crisp toffee) combine to produce a deliciously addictive cookie. From Regan Daley's cookbook, "In The Sweet Kitchen: The Definitive Baker's Companion". If you are using cherries, make sure they are plump and soft. If you want smaller cookies, decrease baking time. Dough freezes very well. These are fabulously gooey when warm.
Provided by blucoat
Categories Drop Cookies
Time 40m
Yield 40 large cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line two heavy baking sheets, not non-stick with parchment paper and set aside. Sift flour, cocoa, baking soda and salt together in a bowl and set aside.
- In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy - about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. This part is really easier with a wooden spoon since the batter is quite dense. (The dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.).
- Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven, turning half way through baking.
- Bake the cookies for 15-18 minutes or until barely set in the centre and just firm around the edges. Cool cookies on tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. Store in air tight containers, layered between sheets of parchment or waxed paper for up to 5 days.
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 :
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
CHOCOLATE-TOFFEE FUDGE BITES
These sweet bites are chewy like fudge with a little crunch from the toffee. But the mix of chocolate and butterscotch flavors is the best part!
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Stir in half the toffee; press onto bottom of prepared pan.
- Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan; sprinkle with remaining toffee. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 24 g, Protein 1 g
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