Tis the Season for Sugar!
During the holidays there are all types of sugary and sweet treats. Let’s see there’s fruit cake (which I can’t stand), candy canes, cookies, hot chocolates, egg nog, chocolate covered candies, brownies, toffee, brittle, cakes and pies, and I think I’m forgetting something. Hmmmm….OH YEA….FUDGE. Now I have never been a big fan of fudge simply because of the richness of the treat. Don’t get me wrong. It isn’t nasty its just so delectable that I can’t take it. But if you are a huge fudge junkie, then you will love this recipe.
I can’t completely take the full credit for this idea. I kind of got it from my foodie friend, Jessica, who is the owner of a wildly popular food blog, “How Sweet It is“. Let me tell you about Jessica. When I started blogging earlier this year I cam across her blog and became immediately inspired. She comes up with the most creative recipes. I mean stuff that I would never think of. Its hard for me to give you an idea of the type of recipes that you will find but I can tell you that they are good and so the pictures. Her pictures make me want to eat the computer screen. I strongly suggest that you check her site out.
Back to this fudge. I had a small piece of the fudge because that was all I could take. It is so good though. If you are a chocolate lover you will love this fudge. My boyfriend would heavily agree. When he saw how much chocolate I was using his mouth dropped. He could not believe how much chocolate was going into this. But when he tried a piece he could not resist. I am sure that you won’t either.
Recipe partially adapted from How Sweet It Is.Print
Candy Bar Fudge
- • 20 ounces, weight Semisweet Chocolate
- • 1 can Sweetened, Condensed Milk, 15 Ounce Can
- • 1 teaspoon Vanilla Extract
- • 3-¼ ounces, weight Toblerone Candy Bar
- • 3 cups Various Chocolate Bar Minis, Chopped ( I Used Butterfinger, 3 Musketeers, Milk Way, And Baby Ruth)
- • 12 ounces, weight Milk Chocolate ( I Used Chocolate Candy Coating)
- • 1 cup Toffee Pieces
- Spray an 8X8 pan with non-stick baking spray and set aside. Add the semi-sweet chocolate to the top of a double boiler and melt down the chocolate. Once the chocolate is melted, put it into a medium-sized bowl. Stir in the sweetened condensed milk and vanilla extract (save the milk can). It will become very thick. You may even begin to wonder if you did something wrong, but let me assure you that it is supposed to look the way it does. Use a wooden spoon or rubber spatula to spread the chocolate into the prepared pan. Use the back of the rubber spatula to pat it down and smooth out the chocolate, making sure to cover the entire pan. Place in the refrigerator for 30 minutes.
- While the fudge is firming, begin to chop all of chocolate candy bars (Toblerone and the minis) and set aside. You should have about 5 cups of chopped chocolate candy bars all together. Remove the fudge from the refrigerator. Melt 6 ounces of the milk chocolate in the microwave (make sure you stir it every 30 seconds). Once it’s smooth and melted, spread it on top of the fudge. Use the back of the spoon to spread it over the fudge. Immediately sprinkle the candy bar pieces on top and pat it into the chocolate (you may not need to use it all). Take some of the left over sweetened condensed that remains in the can and drizzle it on top as well. Allow it to sit for about 5 minutes. Then melt the other 6 ounces of chocolate in the microwave as instructed above. Drizzle that on top of the candy bar fudge and sprinkle the toffee pieces over that. Let it set for another 10-15 minutes.
- When you are ready to cut the fudge, dip your knife in hot water, dry it and cut the fudge into squares.
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