This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. This homemade creamy and crunchy Milk Chocolate Toffee Fudge is easy to make and perfect for giving as a gift at Christmas. Or, keep it all for yourself, I won’t tell!
Welcome to day 3 of #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! You can read all about this weeks giveaway sponsors here.
I get really excited about fudge. So excited, in fact, that I forgot to take step-by-step photos of the preparation of the fudge. Years ago, I would only have fudge once or twice a year, if that. My grandmother never made it, I taught myself when I got older and it’s not hard at all.
How do I make milk chocolate toffee fudge? Two tablespoons melted butter, one can of sweetened condensed milk, a bag of milk chocolate chips, and vanilla extract . Melt butter in a medium-size pot, add in the sweetened condensed milk and the chocolate chips, whisk constantly until the chocolate is completely melted, then turn off the heat and whisk in chocolate toffee bits until the additional chocolate is melted.
Pour into a square glass baking dish. Top with additional chocolate toffee bits, and refrigerate uncovered until hardened.
Milk Chocolate Toffee Fudge
Need more chocolate recipes for Christmas? Try these!
Chocolate Hazelnut Truffle Tart
Easy Salted Chocolate Caramels
Chocolate Cherry Hazelnut Fudge
Read on after the Milk Chocolate Toffee Fudge recipe to see all the other #ChristmasSweetsWeek recipes shared today!
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- 2 tablespoons butter, plus extra for greasing the baking dish
- 14 ounces sweetened condensed milk
- 11.5 ounces milk chocolate chips
- 2 teaspoons vanilla extract
- 8 ounces milk chocolate toffee bits, divided
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Grease a square baking dish or cake pan lightly with butter, set aside.
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In a medium saucepan, melt the butter over low heat. Stir in the sweetened condensed milk (scrap the can to get it all), vanilla, and milk chocolate. Whisk constantly until all of the chocolate is completely melted. Turn of the heat and whisk in 4 ounces of the milk chocolate toffee bits until the chocolate is melted.
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Pour the melted chocolate mixture into the prepared baking dish. Sprinkle with the remaining milk chocolate toffee bits and light press them into the fudge. Refrigerate, uncovered, until hardened, at least 2 hours.
#ChristmasSweetsWeek recipes:
Beverages:
Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy
Candies:
Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Reindeer Food Snack Mix from Big Bear’s Wife
Desserts:
Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.
THIS GIVEAWAY HAS NOW ENDED
Julie R says
I love making Italian cookies with red and green sprinkles. I love trying new things too! Ginger cheesecake is delicious.