Chocolate Toffee Fudge
Many fudge recipes claim to be foolproof. After making 177 pounds of it, we finally have one that truly is.
Why This Recipe Works
We were after a creamy, rich, ultrachocolaty fudge that didn't take hours or an arm workout to put together. Cooking a brown sugar syrup to a temperature between 234 and 238 degrees (what candymakers call “softball stage”) assured fudge that was firm yet pliable after cooling. The brown sugar offered a deep, caramel-y flavor that enhanced the chocolate. Marshmallows guaranteed a smooth, melt-in-your-mouth texture. Bittersweet, rather than milk or unsweetened, chocolate struck the perfect balance—still sweet enough to taste like candy but also deeply and satisfyingly chocolaty. Toffee and coffee play nicely with chocolate, so we bumped up this fudge with instant espresso powder and buttery toffee bits.