15-Minute Toffee Fudge

• Condiments

  • 1 7-ounce jar Marshmallow creme

• Baking & Spices

  • 1 12-ounce bag Semi-sweet chocolate chips
  • 3 cups Sugar
  • 2 tsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 2/3 cup Half & half

• Other

  • 1 cup toffee chunks or pieces + 2 tablespoons for topping

Found on adashofsanity.com

Description

Ingredients

• 3 cups sugar
• ¾ cup butter
• ⅔ cup half & half
• 12-ounce bag semi-sweet chocolate chips
• 7-ounce jar marshmallow creme
• 2 teaspoons vanilla
• 1 cup toffee chunks or pieces + 2 tablespoons for topping

Directions

• Prepare an 8 or 9 inch square pan by lining it with two layers or foil and then gently spraying the foil with cooking spray or parchment paper, my favorite. You can just lightly grease the pan with cooking spray, but trust me the foil or parchment paper trick is so nice when lifting it from the pan.
• TIP you may want to set the large bowl on a plate in case it boils over while heating. This happens every time and the plate makes less of a mess for me to pick up.
• In a large microwave safe bowl add butter and heat for 1 ½ minutes or until butter is completely melted.
• Next, add sugar and half & half; stir until combined. Place in microwave and heat for 3 minutes. Then vigorously stir to combine, then cook another 2 minutes. Stir well while scraping down sides of bowl.
• Return to microwave and cook for another 3 minutes. Stir once more and then heat another 2 ½ minutes.
• Stir in marshmallow cream until mostly smooth. Then add in chocolate chips and vanilla. Stir until smooth and well combined, no chunks. Stir toffee chunks. Immediately pour in prepared pan and smooth the top. Sprinkle with remaining 2 tablespoons of toffee.
• Tap the pan on the counter to work out the air bubbles. Cool completely until set. Use parchment paper to lift fudge from pan before cutting into squares. I let mine set for 2-3 hours.
• Store in an airtight container and set in fridge until ready to eat, serve or package up for friends and family.