Brown Butter Toffee Fudge
Brown butter takes this toffee fudge from delicious to amazing.
INGREDIENTS
4 tablespoons (85g) of unsalted butter
3 cups (510g) of semi-sweet chocolate chips
1 can (397g) of sweetened condensed milk
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1 cup (140g) of toffee bits
For the topping:
4 tablespoons of toffee bits
1/2 teaspoon of flaky sea salt
SUPPLIES
A lined 8×8 baking pan
A medium saucepan
A microwave-safe bowl
A couple of spatulas
And a thermometer
DIRECTIONS
Place the butter in a saucepan over medium heat. Stir constantly as the butter melts and begins to foam.
When it starts to boil, insert a thermometer and continue stirring.
Continue stirring until the temperature reaches 300°F (adjusted for altitude). You should be seeing brown bits at the bottom and smell a nutty aroma. Stay on your toes. There’s a fine line between browned and burned.
Remove the pan from the heat and let it cool for 5 minutes.
In a large microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring between each, until smooth. This should take about 1.5 to 2 minutes total.
Stir in the cooled brown butter, vanilla, and salt until fully combined.
Fold in 1 cup of toffee bits until evenly distributed.
Pour the mixture into the prepared pan and spread it evenly.
Sprinkle additional toffee bits on top.
Use the offset spatula to gently press the toffee bits into the surface so they adhere.
Finish with a light sprinkle of flaky sea salt.
Refrigerate for at least 2 hours until completely set.
Remove the fudge from the pan using the parchment paper, then cut it into whatever size pieces you’d like.