Toffee Fudge Crunch

Course : Fudge
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
1/4 cup whipping cream
1 teaspoon vanilla extract
2 quarts popped corn
4 pieces chocolate-toffee candy bars -- coarsely chopped -- (1.4-ounce)

Preparation / Directions:

In a medium suacepan, combine sugar, corn syrup, butter, and whipping cream. Place over medium-high heat; stir until sugar dissolves. Continue to boil gently, without stirring, until mixture reaches 280 degrees F on a candy thermometer. Stir in vanilla extract. Place popcorn and chopped candy bars in a large bowl. Slowly pour over syrup, stirring gently until evenly coated. Transfer mixture to a large sheet of aluminum foil. Cool until syrup is no loner sticky. Break into small clusters. Store in an airtight container for up to 3 days. Makes about 2 1/2 quarts

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fudge Recipes