Sometimes, fudge just happens.
In this case, dark (60%) chocolate fudge with Heath toffee pieces stirred in to make things just that much better.
Pretty simple to toss together, and wicked tasty. I guess I could’ve added some walnuts, but I don’t really think it was needed, so, gather a ‘wave-safe mixing bowl, some waxed paper, and an eight inch square pan; we are gonna do this fudge stuff like there is no tomorrow!
•2 (12 oz) bags chocolate chips
•2 tbsp butter
•2 cans sweetened condensed milk
•2 tsp vanilla
•1 bag Heath toffee pieces
Note: the original recipe, from the nice folk at myfoodandfamily.com, called for crushing four actual Heath Bars, but when I went to the market, there was this bag of crushed toffee pieces, so I went with that.
Line an eight inch square pan with wax paper, allowing the paper to hang over the edges.
Apply cooking spray to the waxed paper.
Add the chocolate chips, butter, and sweetened condensed milk to a ‘wave-safe bowl.
Pop in the ‘wave for one minute on high.
Stir until melted and well blended.
Note: you may need to reheat 15 seconds, and then stir to melt the chocolate. Repeat in 15 second intervals if needed.
Stir in the vanilla and toffee pieces until well and truly mixed.
Pour the mixture into the waxed paper-lined pan and refrigerate until firm, at least two hours or, always more better, overnight.
When ready to serve, turn the pan upside down on a cutting board and allow the fudge to pop out.
Peel off the waxed paper and cut into squares.
Trust me, you are gonna want those small squares; this fudge is really nice, but also really rich.