Ingredients for Shamrock Toffee Fudge
- Sweetened Condensed Milk
- Vanilla Chips
- Milk Chocolate Chips
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup chocolate covered toffee bits
- Rum Extract
- 1 cup white frosting
- few drops green food coloring
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla extract
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How to Make Shamrock Toffee Fudge
- Line an 9x9 inch square baking pan with foil, leaving an overhang on the sides for easy removal. Grease the foil with cooking spray.
- In a large saucepan, combine 1 (12 ounce) package semi-sweet chocolate chips and 1 (12 ounce) can evaporated milk.
- Cook over low heat, stirring constantly, until the chocolate chips are completely melted and the mixture is smooth.
- Remove from heat and stir in 1/2 cup (1 stick) unsalted butter and 1/4 teaspoon salt until fully incorporated.
- Stir in 1 cup toffee bits and 1 teaspoon vanilla extract.
- Pour the mixture into the prepared pan and spread evenly.
- Cover and refrigerate for at least 2 hours, or until firm.
- Once firm, lift the fudge from the pan using the foil overhang.
- Carefully peel away the foil.
- Cut the fudge into 1-inch squares.
- For the shamrock frosting: Place your choice of white frosting (approximately 1 cup) in a small resealable plastic bag.
- Add a few drops of green food coloring to the frosting bag and mix until you reach your desired shade of green.
- Snip a tiny corner off the bag.
- Pipe a shamrock design onto each fudge square.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
894g
Fat
280g
Carbs
76g
