Candy Recipes - Fudge, Penuche and Divinity

Heavenly Toffee Chip Fudge

1/2 cup butter
1/4 cup milk
1 cup semisweet real chocolate chips
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons toffee chips

In a 2-quart saucepan, combine butter, milk and chocolate chips. Cook over low heat, stirring occasionally, until butter and chocolate chips are melted (5 to 10 minutes).

Place chocolate mixture in large mixer bowl. Stir in confectioners' sugar and vanilla extract. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).

By hand, stir in 1/2 cup toffee chips. Spread in buttered 8-inch square baking pan. Sprinkle the 2 tablespoons toffee chips over top; gently press into fudge. Cover; refrigerate until firm (1 to 1 1/2 hours).

Cut into squares. Store refrigerated in airtight container.

TIP: For easy cutting, line pan with aluminum foil, extending foil over sides of pan; butter foil. To serve, lift foil and fudge out of pan; cut into squares. Place squares in paper candy cups.

Makes 36 servings.