At the beginning of the week, I very briefly mentioned that I had made some very delicious fudge over the weekend. Toffee Almond Fudge, to be exact…
This fudge is just so, so, so good. My mom and I have been making fudge for years and, believe it or not, our go-to recipe comes from none other than the back of this fantastic little jar.
Yup. We are huge fans of the No-Fail Marshmallow Fluff Fudge. Over the years, however, we have found a few different ways to just slightly tweak it and bring it from “fab” to “freakin fantastic.” Those two mini tweaks?
Extracts & Mix-Ins.
The first batch we tried was Raspberry, which we’d actually done before. The only substitution there was was raspberry extract for vanilla. Easy peasy.
Then, there was this recipe…oh Toffee Almond, how I adore you.
And no matter how hard I try…
I just cannot resist.
Toffee Almond Fudge
(Adapted from the original No-Fail Fluff Fudge recipe)
- Prep Time: 15-20 minutes
- Cooling Time: 2-3 hours
- 2-1/2 cups sugar
- 3/4 teaspoon salt
- 1/4 cup butter (1/2 stick)
- 1 5 oz. can fat-free evaporated milk (2/3 c.)
- 1 Jar (7 1/2oz) Marshmallow Fluff
- 3/4 teaspoon almond extract
- 1 12-oz. package semi-sweet chocolate pieces
- 1 cup Heath toffee bits
Line a 9-inch square baking pan with foil and spray with nonstick cooking spray; set aside. In a large saucepan, combine the first 5 ingredients. Stir over low heat until blended. Increase heat to medium and bring to a full-rolling boil. (Be careful not to mistake escaping air bubbles for boiling!)
Boil slowly, stirring constantly for 5 minutes. Remove from heat, stir in almond extract and chocolate chips until chocolate is melted. Add toffee bits. Pour into prepared pan and cool completely. ENJOY!