Shamrock Toffee Fudge

1. 1

   Line a 9-inch square pan with foil and grease the foil; set aside.

2. 2

   In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted.

3. 3

   Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits ans extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.

4. 4

   Using foil, remove frdge from pan; carefully remove foil. Cut fudge into 1 inch squares.

5. 5

   Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square.

* Per serving · 4 servings · Values may vary.

No additional tips available.