Toblerone Fudge

Welcome to Holiday Treats Week on Newlyweds.  I will be posting a new treat each day this week, and I hope you will share some of your favorite treats too. Link up below, or even share your recipes in the comments section.

On my weekly recipe linky last week Not a Coupon Queen shared this famous fudge recipe and I knew I had to try it immediately.  Toblerone is my favorite chocolate ever.  Plus, any excuse to buy a big bar of it was fabulous to me, much less 2 bars, since I doubled this recipe.

Oh my, talk about rich and creamy and chocolaty, melt in your mouth.  I was in fudge-y heaven, too bad good thing I shared most of it with my Mom, who was having a party.

Ingredients: 3/4 cup canned evaporated milk; 1/2 cup butter; 1/2 cup sugar; 1 bar (400 g) Toblerone Swiss Milk Chocolate, broken into pieces

Line your pan with parchment paper, I made a double batch so I used a 9 x 13″ pan.

In a medium sauce pan, melt butter, sugar, and evaporated milk.

Bring to a boil for 5 minutes, stirring constantly.

Break the chocolate pieces up.

And add them to the hot mixture.

Stir well until the chocolate is fully melted.

Go ahead and dip a graham cracker in it, for a little quality control.

It will have bits of nougat.

Pour into lined pan and refrigerate for a few hours, I recommend overnight.

When ready to serve, use parchment paper to remove the whole pan, cut into squares and serve.

The chocolate masterpiece.

Yum!

 

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Toblerone Fudge

Recipe from Not a coupon Queen via Kraft 

3/4 cup canned evaporated milk
1/2 cup butter
1/2 cup sugar
1 bar (400 g) Toblerone Swiss Milk Chocolate, broken into pieces

LINE 8-inch square pan with parchment paper, with ends of paper extending over sides. Bring milk, butter and sugar to full rolling boil in large saucepan on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat. ADD chocolate; stir until completely melted. Pour into prepared pan.

REFRIGERATE 3 hours or until firm. Use paper handles to remove fudge from pan; cut into squares. Keep refrigerated.

Tips from the Kraft experts: Make sure that you bring the sugar, butter and evaporated milk slowly to a boil on MEDIUM heat. Bringing the mixture to a boil to quickly on HIGH heat will cause the butter to rise to the top. Only use regular (full fat) evaporated milk, 2% or fat free evaporated milk will not work. The fudge will not set. Do not replace butter with margarine, the fudge will not set.

The hardest part about this recipe is waiting until the stuff has set! It is super easy to make, and it never fails to set (which can be the problem with making fudge) I usually make a double batch and use a 9×13 pan, it goes fast so I recommend a double batch.

Please join in on the Holiday Treat week. If you have a recipe you’d like to share please share with Linky Tools, I will have it up all week so feel free to add as many recipes as you would like. If you don’t have a blog please leave the recipe in the comments section. I love new recipes. Can’t wait to see what you’ve been cooking up. lease also be sure to link back here so others can join in too.