Sandra Lee's Espresso Toffee Fudge
- butter-flavored cooking spray
- 1 stick
- 4 c
- 12 oz
- can evaporated milk
- 2 Tbsp
- instant espresso powder
- 12 oz
- package semisweet chocolate chips
- 30 large
- 3/4 c
- toffee bits
How to Make Sandra Lee's Espresso Toffee Fudge
- 1Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
- 2Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.