Sandra Lee's Espresso Toffee Fudge is a rich and indulgent treat that combines the flavors of coffee, chocolate, and toffee. It's easy to make and perfect for satisfying your sweet cravings.
Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 2 tablespoons instant espresso powder. 1 teaspoon vanilla extract. 1 cup toffee bits.
Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang on the sides to make it easy to take off. Put the semi-sweet chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. To melt the chocolate and make the mixture smooth, heat it in the microwave for 30 seconds at a time and stir it after each time. Add the vanilla extract and instant espresso powder and mix well. Add 3/4 cup of the toffee bits and mix them in. Save the last 1/4 cup for topping. Pour the fudge mix into the baking pan that has been prepared and spread it out evenly. Put the toffee bits you saved on top of the fudge and gently press them into the top. Put the fudge in the fridge for at least two hours, or until it sets and is firm. Use the extra piece of parchment paper to lift the fudge out of the pan after it has set. Cut it into small squares or bars by putting it on a cutting board. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 0 minutes
Krishna Melnattur
