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1
Line 9-inch square pan with foil, with ends of wrap extending over sides; spray with cooking spray.
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2
Combine sugar, milk, butter and salt in large saucepan; cook and stir on medium heat until sugar is dissolved.
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3
Bring to a boil, without stirring, until candy thermometer reaches 238 degrees F or soft-ball stage (when 1/2 tsp.
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4
syrup dropped into very cold water forms soft ball that flattens when removed from water), about 8 min.
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5
Remove from heat; stir in chocolate until melted.
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6
Stir in 1/4 cup toffee bits, almonds and vanilla; beat with mixer until mixture thickens and most of the gloss disappears, about 6 to 8 min.
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7
Pour into prepared pan; smooth top.
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8
Sprinkle with remaining toffee bits.
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9
Let stand 2 hours.
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10
Use foil handles to lift fudge from pan before cutting into pieces.
