I’m still on my chocolate high from visiting HERSHEY’S headquarters and working in the HERSHEY’S test kitchens. And I’m still eating chocolate and making chocolate and… Well, actually, as you read this, I’ll be in the hospital having a kid. But before I came to the hospital I was eating and making chocolate. And through the magic of pre-posting, you get to read this after-the-fact and learn how to make chocolate and toffee bit fudge for Christmas.
One of my go-to, never fail recipes is an easy, chocolate fudge. It’s a standard I’ll make for parties, because it takes minutes and tastes delicious. Since I had a bag of HERSHEY’S HEATH Bits O’ Brickle Toffee Bits, I thought I’d try and mix in some of those. The results: Yum.
Chocolate and Toffee Bit Fudge
2 Tablespoons butter
1 1/2 cups sugar
1/2 teaspoon salt
1/2 cup evaporated milk
2 teaspoons vanilla extract
1/2 cup to 3/4 cup HEATH Bits O’ Brickle Toffee Bits
confectioner’s sugar (optional)
holiday cupcake picks (optional)
Grease an 8-inch square baking pan and set aside. In a saucepan on medium heat, combine the butter, sugar, salt and evaporated milk, stirring constantly with a large whisk until the mixture comes to a boil. Turn down the heat a bit, and continue to cook for 5 minutes, stirring constantly. Remove from the heat and stir in the chocolate chips and vanilla with a spoon or spatula until the chips melt and the mixture is smooth. Stir in the Toffee Bits and pour the mixture into the baking pan. Cover and chill for at least two hours. Cut the fudge into squares. The fudge needs no additional sugar, believe me, but if desired for a wintery look, dust confectioner’s sugar over the fudge pieces and top with holiday cupcake picks.
Want more chocolate?
Visit HERSHEY’S Kitchens for tons of recipes and craft ideas.
Check out my fellow bakers at Cookie Headquarters.
And if you need more inspiration, I’m collecting holiday goodies made with HERSHEY’S on a Pinterest board.