Return to the Recipe Exchange Forum | Post a Follow-Up

LOOKING for: English Toffee Fudge

Posted by lmodrell (My Page) on
Tue, Dec 11, 07 at 14:02

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!

Follow-Up Postings:

RE: LOOKING for: English Toffee Fudge

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.

RE: LOOKING for: English Toffee Fudge

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!

RE: LOOKING for: English Toffee Fudge

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

RE: LOOKING for: English Toffee Fudge

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.

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here