Vanilla Toffee Crunch Fudge
Vanilla Toffee Crunch Fudge is a delicious vanilla bean fudge packed with chunks of buttery, chocolate covered toffee candy.
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Every year I try to create some new candy flavors, and this year I was stumped.
I feel like I’ve made every fudge recipe I could ever think of, and then some!
Then, while my husband and I were in the middle of making our yearly batches of homemade English Toffee…it came to me. My next flavor.
Vanilla Toffee Fudge. Delicious, creamy vanilla fudge packed with chunks of toffee candy bars. You can use store bought toffee (like Heath Bars, or Skor bars) or use my homemade English Toffee recipe. You could also use a bag of toffee bits from the baking aisle.
If you have ever tried Ben & Jerry’s Toffee Crunch Ice Cream…imagine it in fudge form.
How to make Vanilla Toffee Crunch Fudge
Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
In a large bowl, combine white chocolate chips, vanilla bean paste, and marshmallow cream. I buy my vanilla bean paste on Amazon, but you can make your own, or you use vanilla beans and vanilla extract, or just vanilla extract. I love the depth of flavor you get from vanilla bean paste.
Chop up about 6 full-size Heath candy bars, leaving some large chunks. Set that aside.
In a large saucepan, add unsalted butter, heavy whipping cream, granulated sugar, and kosher salt. Bring to a boil over medium high heat, stirring frequently.
Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and immediately pour over the white chocolate mixture. Using an electric mixer, blend for about one minute until morsels are melted and mixture is smooth.
Add chopped up toffee bars, and stir ONCE. The less you stir the better, as you don’t want the chocolate to completely melt. Pour into prepared pan with parchment paper. Let set for about 2 hours, or overnight, before cutting into pieces.
Tips for making THE BEST Vanilla Toffee Crunch Fudge
Knowing How to Make Fudge is a simple trick that will make you the hit of every party! Making fudge is easier than you think and it is so easy to personalize with your favorite ingredients and flavor combinations.
Start by using a good quality white chocolate. I choose Ghirardelli White Chocolate Chips because I think they melt smooth and have great flavor.
There is no use for imitation vanilla flavoring. Always choose a good quality vanilla. Whether you are using vanilla beans, vanilla bean paste, or vanilla extract, use pure vanilla. It makes a difference.
You’ll also find recipes that use sweetened condensed milk with white chocolate chips to create the vanilla fudge base. I personally do not like the flavor or texture. I find it’s too soft and sweet.
How to store fudge
For best results, store fudge in an airtight container at room temperature. I prefer to leave the fudge UNCUT until ready to serve, this helps keep it from drying out. Cut what you need, a little at a time.
How to freeze fudge
First, wrap the uncut fudge in plastic wrap then slide into a large ziploc freezer bag, pressing out all the air.
Freeze for up to two months.
To thaw, place bag on counter to come to room temperature (usually best overnight). Slice and enjoy!
Love toffee desserts? Here are a few of my favorites:
This Espresso Toffee Fudge starts with a creamy, decadent chocolate fudge base and is packed with crushed espresso beans, toffee chips and espresso powder. The perfect treat for the coffee lover in your life!
Delicious, buttery Chocolate Chip Toffee Shortbread Cookies recipe. Perfect to bake and share, or freeze for later!
Chocolate Chip Toffee Fudge Cookie Bars with a graham cracker crust and a layer of toffee fudge! One decadent dessert recipe.
I’m in love with these Butterscotch Toffee Cookies! If you love chewy cookies, I’m pretty sure you’ll love these too!
Check out my toffee archives for more delicious ideas!
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- 2 cups granulated sugar
- 3/4 cup heavy cream
- 3/4 cup unsalted butter
- pinch of salt
- 1 bag (11oz) white chocolate morsels
- 1 tsp vanilla bean paste
- 1 jar (7oz) marshmallow cream
- 6 chocolate covered toffee bars, chopped (Heath bars)
- Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
- Add white chocolate morsels, vanilla bean paste, and marshmallow cream to a large mixing bowl. Set aside.
- In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate mixture. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
- Pour in chopped toffee candy, stir ONCE.
- Pour mixture into prepared baking dish and allow to set for two hours (or overnight), covered with a piece of plastic wrap.
- Once set, cut into bite sized pieces and store in an airtight container at room temperature for two weeks. For freshest fudge, only cut as needed, keeping the large chunk of fudge in a ziploc bag until ready to eat.
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