Every December my sisters, mom and I get together for a day of holiday baking and candy making. Some years we cook the house down and get all kinds of confections made.
Other years, (when December has taken its toll and we are too dang tired) we only make a few things and just drink a lot of Diet Coke, laugh our faces off and chat the house down instead. Don’t think poorly of me, if I admit a preference to the visiting rather than the cooking. 🙂 These ladies are some of the best around and it’s a real kick to hear about everything they have going on with husbands, children and Life In General. Gives a real boost to my spirit, if you know what I am saying here.
On our annual baking day, my sister Alli often makes a fabulous White Chocolate and Toffee Fudge I wanted to share with you. It’s creamy, sweet and pretty darn easy to put together. The toffee pieces add a great little crunch.
Hope you love it!
White Chocolate and Toffee Fudge
Time: 20 minutes prep + 1 hour to set up
Yield: One 9×13 pan
Recipe idea from my great and wonderful sister Alli Bahr
4 C sugar
1 C butter
1 (12 ounce) can evaporated milk
2 (4 ounce) bars white chocolate
2 (12 ounce) packages white chocolate chips
1 (7 ounce) jar marshmallow cream
1 (12 ounce) package English Toffee Bits
1. Into a medium-sized sauce pan place 4 cups sugar, 1 cup butter and 1 can evaporated milk.
2. Bring it to a boil over medium high heat, stirring continually. Boil while stirring for 5 minutes.
3. Remove it from the heat and stir in one jar of marshmallow cream…
4. Reserve 2 tablespoons of the toffee pieces, and pour the rest of the bag into the pot of white chocolate. Stir to combine.
5. Pour the fudge into a 9×13 pan that has been sprayed with cooking spray and smooth it out with a knife. Sprinkle the remaining 2 tablespoons of toffee onto the top.
6. Allow it to set up for 1 hour, then cut and serve. Store leftovers tightly wrapped in the fridge.