LOOKING for: English Toffee Fudge

lmodrellDecember 11, 2007

I purchased some fudge that was call English Toffee Fudge. It was a cream color, not chocolate, and had toffee bits in it and sprinkled on it. It was so rich you could actually taste the butter in it. I would love to try this at home. Does anyone have a recipe that sounds close?

Thank You!

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Here's a recipe for a vanilla fudge and am sure you could add some toffee to it.
2 1/2c sugar
1/2c butter
5 oz can evaporated milk
7 oz jar marshmallow creme
8 oz white chocolate chips
1/4c chopped nuts (or I would add the toffee)
1 tsp vanilla extract
Line 13x9 inch pan with foil and butter it.
In a large saucepan, combine sugar, butter and milk.
Bring to a boil and boil for 5 minutes over medium heat
stirring constantly. Remove from heat and add marshmallow cream and chips. Blend until smooth. Stir in toffee and vanilla.
Pour into prepared pan and cool to room temp.
Refrigerate til firm. Store in refrig.

    Bookmark   December 11, 2007 at 4:56PM
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Thank you so much Roselin, I will give this one a try and see if tastes like the one we had. Have a great Holiday!

    Bookmark   December 12, 2007 at 6:23PM
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This is my favourite. I usually added toasted walnuts or pecans but I like the idea of adding toffee bits. I'll try that next time I make it.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
. Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Caramels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt

Cook to almost hard ball stage.
Let cool slightly, stir and then pour into butter pan or mini muffin

    Bookmark   December 13, 2007 at 12:18AM
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Thanks Ann, that one looks great too! It looks like the right color of the one we had and liked. Do you taste the maple syrup a lot? The one I'm trying to duplicate had a strong taste of butter, and of course the toffee chips.

    Bookmark   December 14, 2007 at 10:30AM
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