January 30, 2009

Toffee Coffee Fudge

Posted in Fudge Filled Friday at 12:00 am by Sidney

Welcome to the first installment of Fudge Filled Friday, because life is better with a little bit of fudge. Every Friday, a delicious fudge recipe will be featured. Some will be from our personal files, some will be from gleaning websites, and the others will be collected from readers. If you have a favorite fudge recipe, we want to hear from you! Please email either arianna@ariannaskye.com or cynthia@cynthia-ann-arends.com with those recipes.

Here is one of my favorites. You can never go wrong with a little coffee, toffee, and liqueur.


Toffee Coffee Fudge


• Butter
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup coffee liqueur
• 2 1/2 tablespoons instant coffee granules
• 1 (12 ounce) package semisweet or dark chocolate morsels
• 1 8 oz pkg crushed English toffee chunks (Heath Bits ‘o Brickle works great)
• 1 teaspoon coffee liqueur


1. Line an 8 or 9-inch square pan with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside.

2. In a large, heavy saucepan, combine condensed milk, ¼ cup coffee liqueur, and instant coffee granules.

3. Bring to a simmer over medium heat; and let simmer for another 2 minutes, stirring constantly until mixture thickens slightly.

4. Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the toffee chunks and remaining coffee liqueur, stirring well to combine.

5. Spread evenly into aluminum lined pan.

6. Refrigerate for 2 hours or more.

7. Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.

But the most important direction of them all: ENJOY!

Have a blissful Friday!




  1. Tanya said,

    Fudge Filled Fridays? Coffee chocolate recipe? Holy moley. Okay. I’m hooked. I’m putting a reminder on my calendar to check your site weekly. (Great job. It’s a lot of fun.)

  2. Sasha Allgood said,


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