SHAMROCK TOFFEE FUDGE
Source of Recipe
BBR
Recipe Introduction
Posted by: cjintexas
List of Ingredients
1 can (14 oz.) Eagle Brand milk
2 cups vanilla chips
1 cup milk chocolate chips
1 tablespoons butter
Dash salt
3/4 cup chocolate-covered English toffee bits
1/8 teaspoon rum extract
1 cup vanilla frosting*
Green food coloring*
Recipe
Line a 9-inch square pan with foil and grease the foil. In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted. Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits and extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
Using foil, remove fudge from pan; carefully remove foil. Cut fudge into 1-inch squares. Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square. Yield: about 2 1/4 pounds.
*Instead of piping shamrocks onto each fudge piece, gently press extra toffee bits onto top of fudge after it has been poured into 9 x 13 pan.
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