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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
PRINT RECIPE
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…
2 (4 ounce) bars of white chocolate (found on the baking aisle) and 2 packages of white chocolate chips (4 cups).
Give it all a nice stirring, making sure that everything melts together.
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.
Enjoy!
This looks yummy! I just made some English toffee and have lots of little bits leftover now I have something to do with them instead of just munching.
I bought some really cute little mini loaf pans at Michael’s the other day and was wondering what I could fill them with for gifts-now I know!
What a fun time you all must have! Thanks for the easy fudge recipe, I just had a “fail” last night with an eggnog fudge recipe and was feeling very discouraged. However, this recipe is similar to a milk chocolate one I make so I feel that another round of successful fudge making is in store for the weekend. And, this will round out my treat boxes very nicely.
I have wanted a white chocolate fudge recipe for SO long! And toffee is my other favorite candy. Today is my lucky day.
Jamie, How totally cool this site is, and the pictures are great! I especially love the one of your family, & will try the fudge. Merry Christmas!
Hmmm, I wonder what adding some dried cranberries would do for this? Certainly make it more Christmassy-is that a word?
Chris,
Wow, that sounds like an awesome combination. 🙂
~Jamie
so excited to make this recipe for my neighbors. Thank you for sharing. Question: should I use salted butter or unsalted butter for this recipe. thx!
I love this fudge it is the best in the world
I have several bars of white chocolate but cannot find white chocolate chips, just the vanilla white ones. What else can I use?