January 20, 2014

Super Easy Dark Chocolate Toffee Fudge

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This is a fudge anyone can do!   It's very rich and creamy, but very simple.  There are only 6 ingredients and is perfect for when you are very short on time. 


Now, you might be thinking those are chopped nuts - guys, I do not do nuts in my fudge.  Or brownies.  Those are Heath toffee bits and they are incredible!  They are sweet, add some crunch, but also melt in your mouth.  They pair with the decadently creamy dark chocolate to make some of the richest fudge I've ever eaten.  Honestly, why buy fudge when you can make this at home?  In, like, 10 minutes?  You only need small pieces, although I love to sink my teeth into a big, thick square.  


This is the fudge recipe I have used for years and years, in fact, it was one if the first recipes I was comfortable making when Mom wasn't there. It was my beginning baker recipe that I could take to piano recitals and parties and classes.  John Caleb and the girls were my baking buddies and really, all you have to do is melt, stir, spread.  It is something they can't mess up and can be successful with.


Now, I really don't know what to say about the eggs ... this recipe is from a cookbook and I've always made it this way.  No one has ever gotten sick and we have eaten more batches of this than I can count.  I assume you could omit if you aren't comfortable with the egg, but it does make it richer and creamier. 


Super Easy Dark Chocolate Heath Fudge
Recipe Source: The Sweet {Tooth} Life. Adapted from Colorado Cookbook. 
Yield: 16 large pieces, 25 small pieces 

1/2 cup butter 
12 oz. dark chocolate chips 
2-1/2 cups powdered sugar 
2 eggs
1 teaspoon vanilla 
3/4 cup Heath toffee bits 

Melt butter and chocolate chips together. Stir until smooth and fully melted. Set aside. 
Beat eggs and vanilla in a large bowl until eggs are light colored and frothy. 
Slowly add powdered sugar and melted chocolate, stirring quickly.  
Add toffee chips and stir. 
Pour into a greased 9x9 pan.  
If you are really short on time, stick in the freezer for 10-15 minutes before cutting and serving and it will be the perfect texture. Otherwise, just store in the refrigerator for at least four hours. Refrigerate leftovers. 

30 comments:

  1. Oh, you went and added my favorite Heath toffee bits in this fudge like you made it just for me! haha Really, this looks incredible -- I always love dark chocolate over regular any day of the week. :)

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    1. Same here! Thank you Marcie; wish I could send you some!

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  2. Now I'm craving fudge for breakfast! I do wonder about those eggs though. I suppose organic or farm fresh eggs definitely reduces your risk. Not stopping me from eating it ;)

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    1. Organic would probably be safer. Thanks Davida! Haha, a life of raw cookie dough has strengthened my immune system (hopefully!)

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  3. Fudge is my weakness. When I see it, I just think fudge fudge fudge fudge for the rest of the day! This looks insanely good!

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    1. Same! Espeically white chocolate and dried fruit fudge - I love that stuff.

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  4. You had to add heath bars in the already decadent fudge? Oh my!!! This looks so good my dear!!

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  5. Get out, girl! This looks absolutely amazing. I'm such a huge fan of fudge. And when it's dark chocolate AND has heath? Oh baby, I'm sold!! :) Pinned!

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    1. Thanks for sharing! Me too, toffee and chocolate has me on board in a heartbeat!

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  6. Dear Mary Frances,

    I just love, love, love chocolate!!! This fudge is heavenly and comforting.
    Blessings dear. Catherine xo

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  7. What gorgeous fudge! I love the smooth texture of it!

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  8. Ugh this looks too good. Chocolate would've honestly been good enough, and then you throw in toffee? SOS.

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  9. I love the addition of toffee bits in this fudge! Looks amazing!

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  10. Dark chocolate fudge?? I just had dinner and I'm still craving this so badly! The Heath bar addition sounds great. And the eggs seem interesting too. I have to try that!

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    1. Thanks Consuelo! The eggs really add a whole nother level of creaminess.

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  11. First, this fudge looks AMAZING! And second, I am so with you on not having nuts in my fudge or brownies... totally unnecessary if you ask me! So i love the addition of the heath toffee bits! Such a fun flavor to the fudge!

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    1. So glad I'm not alone! Maybe we should use Heath instead of nuts in all desserts! Would take away any health benefits, but it would taste good ... :)

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  12. This fudge looks and sounds incredible. Like you, I don't do nuts in fudge, so the addition of toffee (which I love) is perfect for a different texture. Eggs don't scare me, so I definitely need to try this.

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    1. It wasn't until the last year or so that I realized the eggs might be a problem :) They don't scare me either (obviously!) and I love fudge too much to not eat it. Thanks Shannon!

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  13. Those do look like nuts! I like the toffee better! It has such great flavor and I like the bit of crunchiness it adds - like a nut. I imagine the warm chocolate cooks the eggs a little?! (Maybe. . .) At any rate the eggs don't scare me either. I've been eating raw egg batter for more years than I'd like to say. P. S. I'm not ignoring the post below this - I just have to come back and read it when I'm not so tired and my brain is working better. :-)

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    1. I know! I didn't realize it until I was editing photos and I realized, huh, I need to clarify! Aw don't worry about it Reeni! :) I think it is so sweet you take the time to comment at all! Hugs; and hope you got sleep!

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  14. This is my kind of fudge!! :) Love it so much! :)

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  15. This fudge looks like it's straight from a gourmet shop! Gorgeous and of course yummy! :) I'm glad to see a recipe that does not require a candy thermometer!
    Tina at www.tinaschic.com

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    1. My Mimi always told us that this was better than her store bought fudge :) Oh, I know it! Candy thermometers and I are not good friends!

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