Toffee Fudge Food

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.

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 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.

SOUR CREAM TOFFEE FUDGE CAKE

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.

NO BAKE TOFFEE FUDGE BARS

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.

SHAMROCK TOFFEE FUDGE

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.

VANILLA TOFFEE CRUNCH FUDGE

Steps:

• Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
• Add white chocolate morsels, vanilla bean paste, and marshmallow cream to a large mixing bowl. Set aside.
• In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate mixture. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
• Pour in chopped toffee candy, stir ONCE.
• Pour mixture into prepared baking dish and allow to set for two hours (or overnight), covered with a piece of plastic wrap.
• Once set, cut into bite sized pieces and store in an airtight container at room temperature for two weeks. For freshest fudge, only cut as needed, keeping the large chunk of fudge in a ziploc bag until ready to eat.

CARAMEL TOFFEE FUDGE

Steps:

• Line a 9-inch x 9-inch baking dish with parchment paper or foil. spray with a light coat of non-stick cooking spray. Set aside.
• Place the NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels in a glass bowl.
• Pour the sweetened condensed milk into a microwave-safe bowl and heat it in the microwave for 1 minute. Pour the sweetened condensed milk over the chocolate and allow it to sit for 30 seconds.
• Use a rubber spatula to mix the hot milk and chocolate together until the chocolate is smooth. (Sometimes I have to microwave the chocolate mixture for 20 seconds at a time to help everything melt properly.)
• Place 1/2 of the chocolate mixture into your prepared baking dish. Use the back of a large spoon to spread the chocolate evenly in the pan and smooth out the top of the layer.
• In a medium sauce pot, heat the brown sugar, heavy cream & butter over medium-high heat until the butter melts and the sugar is dissolved.
• Place a candy thermometer in the pot and bring the caramel mixture to a boil. Whisk occasionally, and cook until the caramel reaches 245 degrees F (soft ball temperature). Remove the caramel from the heat and whisk in the vanilla.
• Pour the caramel over the fudge layer in your baking dish. Carefully tilt the dish so that the caramel spreads into each corner and to the sides.
• Sprinkle half of the toffee bits over the caramel.
• Carefully spread the rest of the fudge mixture over the caramel layer. (I plop big dollops around the dish and then use the back of the spoon to spread the chocolate out.)
• Sprinkle the top of the chocolate with the remaining toffee bits. Use your hand to lightly press the toffee into the chocolate.
• Let the fudge set up at room temperature for 2 hours. If the fudge it's set up enough to your liking, you can transfer it to the refrigerator for 30 minutes to an hour.
• Use the parchment or foil to remove the fudge from the baking dish. Carefully pull the paper or foil off of the fudge. Use a sharp knife to cut the fudge into 32 pieces.

CHOCOLATE TOFFEE FUDGE RECIPE

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.

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.