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Espresso Toffee Fudge

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Member since 2006

Serves | Prep Time | Cook Time


1 stick butter
1 12oz. can evaporated milk
4 c. sugar
1 Tb. espresso powder (can add up to 2 Tb. if you want a stronger espresso flavor)
30 large marshmallows (basically one bag)
12 oz. semisweet chocolate chips
1 c. toffee bits

Melt this together in a large saucepan over medium heat while stirring. Add espresso powder. Bring to a rolling boil and keep at boil for 10 minutes while stirring constantly.

Remove from heat and add marshmallows and chips. Stir until melted. Pour into a 9 x 13 pan prepared with butter spray. Sprinkle top with toffee bits and press lightly with fingers.

Chill for 3-4 hours in refrigerator and then it's ready to slice!

Pairs Well With


Just made this yesterday and it is delicious and makes for great office treats!

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