Dark chocolate toffee fudge
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A dark chocolate fudge with toffee bits and flaky sea salt, made on the stovetop with condensed milk. Cut into small squares for sharing or gifts.
Ingredients
- 1 tablespoon unsalted butter
- 14 ounces sweetened condensed milk
- 11.5 ounces dark chocolate chips (extra dark, such as Guittard)
- 1 teaspoon flaky sea salt (such as Maldon) plus more for garnish
- 1/2 cup toffee bits plus more for garnish
Equipment
- saucepan
- 8-inch round pan
Directions
- Line an 8×8″ baking dish with waxed paper and grease it lightly with cooking spray.
- In a saucepan over medium-low heat, melt the butter with the condensed milk, stirring now and then.
- Take off the heat and stir in the chocolate, 1 teaspoon sea salt, and 1/2 cup toffee bits until smooth.
- Spread into the pan, press more toffee bits and a little sea salt into the top, and chill for 2 hours or overnight until set.
- Lift out and cut into small squares with a very sharp knife.
Notes
Store airtight in the refrigerator up to 2 weeks.
Nutrition
Serving: 20g | Calories: 82kcal | Carbohydrates: 12g | Protein: 1.3g | Fat: 4g | Saturated Fat: 2.4g | Trans Fat: 0g | Cholesterol: 4.6mg | Sodium: 15mg | Potassium: 74mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 39IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 0.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 36 squares; dark chocolate chips (extra dark counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.