Sandra Lees Espresso Toffee Fudge Recipes

ESPRESSO TOFFEE FUDGE

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.

SANDRA LEE'S ESPRESSO TOFFEE FUDGE

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.