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.
Servings: 48 Pieces
Calories: 180kcal
Ingredients
- 12 ounce can evaporated milk
- 4 cups granulated sugar
- ½ 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
- ½ cup chocolate melting wafers, melted
Instructions
- Line a 9x13 baking dish with aluminum foil or parchment paper. Set aside.
- In a large saucepan over medium-low heat, add evaporated milk, sugar, butter and espresso powder.
- Bring to a boil and cook for 10 minutes, stirring constantly.
- Add marshmallows and chocolate chips into the saucepan. Stir until everything is melted and combined.
- Pour fudge mixture into the prepared baking dish and spread in an even layer.
- Sprinkle toffee bits on top of the fudge.
- Heat melting wafers in a microwave safe bowl, and using a teaspoon, drizzle melted chocolate over the toffee randomly.
- Let cool completely until set (approximately 3-5 hours). Cut into bite-size pieces and enjoy!
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Recipe given to me by my sister. And, mostly adapted from FoodNetworkNutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 37mg | Potassium: 66mg | Sugar: 27g | Vitamin A: 133IU | Calcium: 25mg