Espresso Toffee Fudge Recipes

Steps:

• 1. Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
• 2. Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).

Steps:

• Lightly coat 9x13 inch baking pan with butter-flavored cooking spray.
• In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder.
• Bring to a rolling boil for 10 minutes, stirring constantly.
• Remove from heat and add chocolate chips and marshmallows.
• Stir until melted and completely incorporated.
• Pour into prepared pan.
• Sprinkle toffee bits over top and press lightly into fudge.
• Cool in the refrigerator until set, about 3-4 hours.
• Cut into bite-sized squares to serve.

Steps:

• Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
• Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
• Note:.
• To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!

Steps:

• Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
• Melt butter over medium heat in heavy 2 to 3 quart saucepan.
• Stir in sugar, corn syrup and espresso.
• Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
• Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
• Pour mixture into prepared pan.
• Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
• (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
• Gently press nuts into chocolate.
• Let candy stand at room temperature to cool completely.
• Break into pieces.
• Store in an airtight container.

Steps:

• Line 8-inch square glass baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl. Mix water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
• Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes. Transfer the fudge mixture to prepared baking dish. Smooth top of fudge in pan with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
• Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes. (Fudge can be prepared week ahead. Store in airtight container in refrigerator. Bring fudge to room temperature before serving.)

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil 5 minutes, stirring constantly., Remove from heat; stir in chocolate chips and marshmallows until melted. Fold in 1/2 cup toffee bits and vanilla. Pour into a prepared pan. Sprinkle with remaining toffee bits. Chill until firm. Remove from pan and cut into 1-in. squares. Store in the refrigerator.

Steps:

• Line in a 10 inches square pan foiled and greased, and put that aside.
• In a medium-large saucepan, combine the condensed milk, the white chocolate chips and put it on the stove with medium heat.
• After about 5 minutes, make sure the chips are melted.
• Add salt and butter and stir until nice and smooth.
• Remove from heat and stir little toffee bits into a prepared pan.
• Cover and put in the refrigerator for about 2 hours.
• Using foil, remove yummy fudge from the pan and carefully remove the foil.
• Cut into desired sized squares.
• Serve when you want to and decorate however you want.
• You may refreeze this treat.