Ingredients for Espresso Toffee Fudge
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 (12-ounce) can evaporated milk
- Instant Espresso Powder
- Semi Sweet Chocolate Chips
- 1 cup mini marshmallows
- Toffee Pieces
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How to Make Espresso Toffee Fudge
- Lightly grease a 9x13 inch baking pan with butter-flavored cooking spray.
- In a large saucepan over medium heat, combine 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar, 1 (12-ounce) can evaporated milk, and 2 tablespoons instant espresso powder.
- Bring the mixture to a rolling boil, stirring constantly, for exactly 10 minutes. Make sure the mixture boils consistently.
- Remove from heat and immediately stir in 2 cups semi-sweet chocolate chips and 1 cup mini marshmallows until completely melted and smooth.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Sprinkle 1 cup toffee bits evenly over the top and gently press them into the fudge.
- Refrigerate for at least 3-4 hours, or until completely set.
- Once set, cut into bite-sized squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
117g
Fat
27g
Carbs
11g