December 13, 2015

White Chocolate Toffee Fudge

I made this fudge over the weekend a few weeks ago and I loved it so much that it was dangerous for me to keep it in the house, so I packed it up and brought it to work.  My co-workers went nuts over this fudge.  They LOVED it and honestly I went nuts over it too.

I make a lot of microwave fudge recipes, because they are so easy, but you guys . . . this fudge is SO EASY TOO.  For real, follow the directions and you will have the most amazing white fudge. 

I used the toffee bits that are covered in milk chocolate.  You can find these in the baking aisle by the chocolate chips.  When you add the toffee bits into the hot fudge, they dissolve and give your fudge some pretty marbling throughout.  There is no mistaking this fudge has toffee in it.  The flavor is right there in your face and it's to die for.  The texture is so velvety smooth with a crunch from the toffee on top.  You have got to try out this recipe.    

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White Chocolate Toffee Fudge
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 c. sugar
1 c. evaporated milk
1/2 c. unsalted butter
1 (12 oz.) bag white chocolate chips
1 (7 oz.) carton marshmallow creme
1 c. milk chocolate toffee bits, divided
1 tsp. vanilla

Butter a 9x13-inch baking dish or line with parchment paper.  In a large heavy saucepan, combine the sugar, evaporated milk and butter, stirring frequently.   Heat over medium-low heat until the butter is melted and the sugar is dissolved.  Increase heat to medium-high and bring to a full rolling boil, stirring constantly.  Reduce heat to medium and boil gently for 5 minutes, stirring constantly.  

Remove from heat and stir in the white chocolate chips, marshmallow creme, 3/4 cup of the milk chocolate toffee bits and the vanilla.  Stir until smooth and creamy and pour into prepared baking dish.  Top with remaining 1/4 cup of milk chocolate toffee bits.  Cool until firm, then cut into 1-inch squares and serve.  Keep stored in an air-tight container.    

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