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Salted Caramel and Toffee Fudge




Source of Recipe


Lisa M.


List of Ingredients




5 cups sugar (divided use)
1 (15 ounce) can evaporated milk
1 package mini marshmallows
2 sticks unsalted butter
2 1/2 tsp sea salt (divided use)
16 ounces bittersweet chocolate, chopped (or chocolate
chips)
1 tsp cream of tartar
1 tbsp vanilla extract
1 1/2 cups crushed toffee



Recipe



Line a 9"x13" baking pan with foil and butter the foil.


Pour 2 1/2 cups sugar evenly over the bottom of a large saucepan over medium high heat. Cook without stirring until the sugar is melted and a deep amber color. Swirl the pan occasionally during cooking to ensure even color and brush down the sides of the pan with a wet pastry brush to remove spatters.


When the sugar is the desired color remove from the heat and add the milk, marshmallows, butter, 1 1/2 tsp sea salt and the remaining sugar. The caramel may bubble furiously and seize up, do not worry it will smooth out again.


Return the pan to the heat and bring to a boil. Continue cooking until the mixture reaches 238 degrees F.


Remove the pan from the heat and beat in the chocolate, cream of tartar and vanilla extract using an electric mixer.


Quickly pour the mixture into the prepared pan and smooth the top with a spatula.


Mix together the crushed toffee and the remaining 1 tsp sea salt. Sprinkle mixture over the top of the fudge. The toffee will melt slightly, that is ok.


Allow the fudge to cool and set before cutting into pieces.