Heavenly Toffee Chip Fudge Food

HEATH TOFFEE FUDGE RECIPE

Steps:

• Line 8×8 or 9×9 baking dish with foil, then spray foil with Pam. {allow a little extra foil on the sides, so the fudge can easily be lifted out later}
• In large microwave safe bowl, combine chocolate chips and sweetened condensed milk.
• Microwave for 1 minute, then stir.
• Microwave for an additional 45 seconds, and stir until melted. {or microwave an additional 45 seconds if needed}.
• Once melted, quickly transfer to foil lined baking dish and spread out evenly. {the fudge likes to set fast, so no dilly-dallying on this part}
• Sprinkle top of mixture in pan evenly with approx. 1 cup Heath Toffee baking chips.
• Transfer to refrigerator, and chill for approx. 2 hours, or until set.
• Cut into 1 inch squares, and ENJOY!
• Store leftovers in the refrigerator.

TOFFEE FUDGE

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.

TOFFEE CHIP FUDGE

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.

HEAVENLY TOFFEE CHIP FUDGE

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.

PEANUT BUTTER-CHOCOLATE CHIP FUDGE

Steps:

• Combine first 6 ingredients (sugar through salt) in a large saucepan. Bring to a boil over medium heat; cook 10 minutes or until a candy thermometer registers 234°, stirring occasionally. Remove from heat. Add peanut butter and vanilla; stir until peanut butter melts.
• Pour mixture into an 8-inch square baking pan coated with cooking spray. Sprinkle with chocolate chips. Cool for 1 hour. Cut into squares.

FOUR CHIP FUDGE

Steps:

• Line a 13x9x2 inch pan with foil and grease the foil with 1½ teaspoons of butter; set aside.
• In a large heavy saucepan, melt the remaining butter over low heat.
• Add the next five ingredients.
• Cook and stir constantly until smooth.
• Remove from the heat; stir in the butterscotch chips, marshmallow crème and extracts until well blended.
• Stir in nuts.
• Spread into prepared pan.
• Refrigerate until set.
• Lift out of pan and remove foil; cut into squares.
• Store in the refrigerator.
• Yield: about 4½ pounds.

SHAMROCK TOFFEE FUDGE

Steps:

• Line a 9-inch 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 ans extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
• Using foil, remove frdge from pan; carefully remove foil. Cut fudge into 1 inch 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.

TOFFEE BUTTERSCOTCH FUDGE

Steps:

• Line a 8-inch square pan with foil extending foil over edges lightly butter foil.
• Melt chips over low heat until smooth remove from heat.
• Stir in frosting,add peanuts and almond brickle chips mix until well coated.
• Spread into pan.
• Refrigerate 1 hour.
• Remove fudge by lifting foil remove foil cut into 36 squares.

FOUR CHIP FUDGE

Steps:

• Melt butter in a large saucepan over low heat.
• Stir in condensed milk and regular milk.
• Add all morsels, stirring constantly until smooth.
• Remove from heat.
• Stir in marshmallow cream and extracts.
• Spoon mixture evenly into a large pan, or several smaller ones, depending on how thick you want the fudge to be. I recommend not making it too thick, it's very sweet.
• Cover and chill.
• Cut into squares, store in fridge.