Friesen’s Fudge

A melt in your mouth chocolate and toffee fudge that’s easy to make and a joy to give.
My Notes
I used half semi-sweet and half milk chocolate chips and also reduced the sugar to one cup — although
that might be why the fudge stayed fairly soft.
30 min | 15 min prep
64 pieces
• 4 cups miniature marshmallows
• 1 1/2 cups granulated sugar
• 2/3 cup evaporated milk (NOT sweetened condensed)
• 1/4 cup butter or hard margarine
• 1/4 teaspoon salt
• 10 1/2 ounces milk chocolate chips or semi-sweet chocolate chips
• 1 teaspoon vanilla
• 8 ounces toffee pieces (such as Chipits Skor Toffee Bits)
1. Line 9 x 9 inch pan with foil, leaving 1 inch overhang on two sides. Grease foil with cooking spray.
Set aside. Combine first 5 ingredients in large saucepan. Bring to a rolling boil, stirring often. Boil,
uncovered, for 5 minutes, stirring constantly. Remove from heat.
2. Add chocolate chips and vanilla. Stir until smooth.
3. Add toffee bits. Stir well. Immediately pour into prepared pan. Smooth top. Let stand until cool.
Holding foil, remove fudge from pan. Discard foil. Cuts into 64 pieces.
4. NOTE: * Omit toffee bits. Use 4 crushed Skor or Heath chocolate bars. For best results, put
unwrapped bars in a resealable freezer bag and freeze for 15 minutes. Seal bag. Hit with a met
mallet or hammer until bars are in small pieces.