Espresso Toffee Fudge

Dessert treat prepared from evaporated milk, butter, instant espresso, sugar, marshmallows, semisweet chocolate chips and crushed toffee.

Ingredients -

1 can Evaporated Milk
1 stick Butter
2 tablespoons Instant Espresso
4 cups Sugar
1 (regular size) Marshmallows
1 (regular size) Semisweet Chocolate Chips
Crushed Toffee

Preparation:

1. Add evaporated milk, butter and instant espresso to saucepan. Stir in sugar 1 cup at a time.

2. Bring to a boil over high heat. Remove immediately from heat.

3. Stir in marshmallows and semi sweet chocolate chips.

4. Stir until well blended.

5. Pour mixture into a sprayed baking pan.

6. Sprinkle with crushed toffee.

7. Let cool for 3 hours, cut and enjoy.

Fudge Making Tips

Flours

The level of protein in each type of flour indicates the flours “strength”. Unbleached all-purpose flour has 12 grams of protein per cup, bleached all-purpose flour has 12 grams of protein per cup, and cake flour has 8 grams of protein per cup. The “stronger” the flour, the sturdier the finished baked good.

Fudge Making Tips

Cocoa Powder

Cocoa powder is the result of the procedure of grinding/crushing ground nibs (the insides of a cocoa bean) after a certain amount of cocoa butter is pressed out of the bean. The remaining cake is ground into cocoa powder. Cocoa powder must contain a minimum of 22 percent cocoa butter.

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