Vanilla Toffee Crunch Fudge is a vanilla bean fudge packed with chunks of chocolate covered toffee candy. Sweet, buttery, crunchy and delicious!
Why this Recipe is Best
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!
Chocolate fudge? Check. Vanilla Fudge? Check. Grinch Fudge. Egg Nog Fudge. I have dozens of flavors.
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.
Introducing Vanilla Toffee Fudge.
- Creamy vanilla fudge packed with chunks of toffee candy bars!
- You can make it with store bought or homemade toffee.
- Tastes like Ben & Jerry’s Toffee Crunch Ice Cream . . . in fudge form!
- Easy to make. No candy thermometer needed!
Ingredient Notes
Like all of my fudge recipes, this one starts with butter, sugar and heavy cream. To create the vanilla toffee flavor, you will also need:
- White chocolate chips – These are melted into the fudge. A bar of white chocolate chopped into bits makes a good substitute.
- Vanilla bean paste – This paste is made from the seeds of a vanilla pod and gives the fudge a more robust flavor than vanilla extract. You can find it in the baking aisle or online.
- Marshmallow cream – This is a marshmallow spread that melts quickly and gives the fudge its smooth texture. Use our homemade marshmallow fluff too!
- Toffee 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.
Recipe FAQs
Always keep fudge in an airtight container or sealed zip top bag when you’re not eating it. And only cut what you need, a little at a time! Blocks of fudge stay fresh and soft much longer than sliced pieces of fudge.
Yes, it freezes beautifully!
First, wrap the uncut fudge in plastic wrap then slide it 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!
You will need a whole 8 oz. bag of toffee baking bits to replace the chopped Heath bars.
You can use vanilla extract but the flavor of the fudge won’t be as rich. The vanilla bean paste is worth it, if you can find it!
More Homemade Candy Recipes
- This Christmas Crack goes crazy at my family holiday parties, try it yourself at your next one!
- Make some creamy, dreamy Peanut Butter Fudge that the whole family will enjoy!
- These Buckeyes are an Ohioan staple! Try them out this holiday season!
- Salted Nut Roll candies are my favorite candy at the family holiday parties!
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Vanilla Toffee Crunch Fudge
Ingredients
- 2 cups granulated sugar
- ¾ cup heavy cream
- ¾ cup unsalted butter
- pinch of salt
- 1 bag white chocolate morsels 11 ounce
- 1 teaspoon vanilla bean paste
- 1 jar marshmallow cream 7 ounce
- 6 chocolate covered toffee bars chopped (Heath bars)
Instructions
- 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.
Notes
- Use an electric mixer for quick and easy mixing! A stand mixer with the whisk attachment is perfect.
- Store the fudge uncut until ready to serve. This helps it stay fresh and smooth longer!
- Do not over stir after adding the toffee. One stir is enough to incorporate the toffee bars without disrupting the fudge mixture as it cools.
- See blog post for more recipe tips and tricks.
Is there something else I can use instead of marshmallow cream? My boyfriend hates it in fudge. Maybe corn syrup?
Definitely not corn syrup. You can’t really taste the marshmallow cream…it just adds to the consistency. Maybe he just hates fudge and needs some toffee instead 🙂
My family is going to love this fudge!! Thanks for the recipe, it’s perfect!
I am definitely adding this to my holiday baking list! Love this!
This is perfect. I LOVE toffee!
I think you just found a way to combine all my favorite things! Heavenly!
These would be perfect as a gift! Thank you!
Love the combination of textures and flavors in this fudge!
This fudge is delicious!! It’s creamy & crunchy & so good!
Hi, as i live in Cyprus i can’t get the marshmallow cream, therefore i would like to ask your advice what else substitute can i use to replace the marshmallow cream?
Look forward to hearing from you.
Many thanks and congratulations for the lovely recipes you are sharing with us.
Kind regards
Maria
If I elected to use the toffee bits, how much of that will be the equivalent to the 6 Heath bars? Thanks for the recipe-it looks great! Am going to shop your fudge recipes and hope I find a maple walnut version!
I would use a bag of the toffee bits (I can’t recall what the exact size of the bags are, but I would do the whole thing 🙂 ). Also, here’s my recipe for maple walnut fudge: https://www.shugarysweets.com/maple-walnut-fudge/
You had me at toffee crunch! This fudge sounds fabulous! I can’t wait to make it and give some as gifts this season!
This time of year I get sidetracked by truffle recipes but this fudge looks so good I’m going to have to make a batch too.