Here we are, finally immersed in the "holiday season". To me, that means flannel pajamas, fuzzy socks, christmas music, Home Alone 2, hot chocolate, and holiday craft fairs. And no trip to a holiday craft fair is complete without the purchase (or at least sampling) of some fudge.
Favorites of mine include maple, pumpkin or chocolate fudge. Get that peppermint nonsense out of here, and you can keep your white chocolate to yourself too.
Favorites of mine include maple, pumpkin or chocolate fudge. Get that peppermint nonsense out of here, and you can keep your white chocolate to yourself too.
Surprisingly, I had never actually tried making fudge at home until yesterday. I was desperately craving it, and since my fuzzy socks were already on, leaving the house to go to one of the ubiquitous NYC holiday markets was absolutely out of the question. So I busted out the condensed milk and chocolate, stumbled upon some Heath toffee bits, and suddenly, there was fudge.
My nice camera was dead and I didn't have time to wait for it to charge, so please excuse the craptastic pictures.
I'm sending some out to Shaina at Take a Bite out of Boca for this month's Leftovers Club. If you're interested in joining our fun monthly treats exchange, head over to The Leftovers Club to sign up!
My nice camera was dead and I didn't have time to wait for it to charge, so please excuse the craptastic pictures.
I'm sending some out to Shaina at Take a Bite out of Boca for this month's Leftovers Club. If you're interested in joining our fun monthly treats exchange, head over to The Leftovers Club to sign up!
Salted Dark Chocolate Toffee Fudge Recipe
Line an 8 x 8 pan with wax paper, lightly grease, and set aside.
In a medium saucepan over medium heat, combine sweetened condensed milk and butter until completely melted and combined.
Remove saucepan from heat and add in chocolate, stirring until fully melted and incorporated.
Add sea salt and toffee bits and combine thoroughly.
Pour mixture into prepared pan, and sprinkle extra salt and toffee bits on top.
Chill in the fridge for at least 2 hours or overnight before serving.
- 1 can sweetened condensed milk
- 1 Tbsp. salted butter
- 5 ounces semi-sweet chocolate
- 7 ounces dark chocolate
- 1 tsp. sea salt (plus more for sprinkling on top)
- 1/2 cup Heath toffee bits (plus more for sprinkling on top)
Line an 8 x 8 pan with wax paper, lightly grease, and set aside.
In a medium saucepan over medium heat, combine sweetened condensed milk and butter until completely melted and combined.
Remove saucepan from heat and add in chocolate, stirring until fully melted and incorporated.
Add sea salt and toffee bits and combine thoroughly.
Pour mixture into prepared pan, and sprinkle extra salt and toffee bits on top.
Chill in the fridge for at least 2 hours or overnight before serving.