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Shamrock Toffee Fudge




Source of Recipe


Taste of Home Website


List of Ingredients




Shamrock Toffee Fudge

1 can (14 ounces) sweetened condensed milk

2 cups vanilla or white chips

1 cup milk chocolate chips

1 tablespoon 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-in. square pan with foil and grease the foil; set aside. 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-in. 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.