Elizabeth Taylor’s Toffee Fudgies
Elizabeth Taylor’s Toffee Fudgies
Ingredients
For the Fudgies
- 10 ounces semisweet and bittersweet chocolate, chopped
- 2 sticks unsalted butter
- 1 1/2 cups cake flour
- 3 tablespoons unsweetened alkalized cocoa powder
- 1 tablespoon espresso powder
- 1/2 teaspoon salt
- 1 bag Heath toffee bits
- 5 large eggs
- 2 cups superfine granulated sugar
- 1/3 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon chocolate extract, (optional)
For Preparation
- as needed non-stick cooking spray, butter-flavored recommended
Instructions
- 1
Preheat your oven to 325°F. Spray the inside of a 9x13 inch pan with non-stick cooking spray.
⏱️ 5 min•🌡️ 325
- 2
In a bowl set over a double boiler, melt the chopped semisweet and bittersweet chocolate with the unsalted butter. Stir the mixture until it is smooth. Remove from heat and allow the chocolate-butter mixture to cool slightly.
⏱️ 10 min
- 3
In a large mixing bowl, whisk together the cake flour, unsweetened alkalized cocoa powder, espresso powder, and salt. Stir in the Heath toffee bits to combine them with the dry ingredients.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the large eggs, superfine granulated sugar, dark brown sugar, vanilla extract, and chocolate extract (if using). Whisk until all these ingredients are well blended.
⏱️ 5 min
- 5
Pour half of the cooled chocolate-butter mixture into the egg mixture while whisking. Then, pour the combined egg and chocolate mixture back into the remaining chocolate-butter mixture. Whisk until thoroughly blended.
⏱️ 5 min
- 6
Pour this wet mixture over the bowl containing the dry ingredients. Stir gently until all the dry ingredients are just incorporated, being careful not to overmix.
⏱️ 5 min
- 7
Scrape the prepared batter into the 9x13 inch pan, ensuring the top is smooth. Bake for 30 minutes. The center of the fudgies should still be soft but not liquid, and the edges will start to pull away from the sides of the pan.
⏱️ 30 min•🌡️ 325
- 8
Allow the fudgies to cool completely in the pan. Refrigerate for at least two hours, and preferably overnight, to allow them to fully set.
⏱️ 720 min
- 9
Once chilled and set, cut the fudgies into small rectangles, approximately 1x2 inches. Store the fudgies in the refrigerator, and for best taste, serve them at room temperature. They will keep well for about a week.
⏱️ 5 min
Kitchen Tools
Elizabeth Taylor’s Toffee Fudgies
For the Fudgies
- 10 ounces semisweet and bittersweet chocolate, chopped
- 2 sticks unsalted butter
- 1 1/2 cups cake flour
- 3 tablespoons unsweetened alkalized cocoa powder
- 1 tablespoon espresso powder
- 1/2 teaspoon salt
- 1 bag Heath toffee bits
- 5 large eggs
- 2 cups superfine granulated sugar
- 1/3 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon chocolate extract, (optional)
For Preparation
- as needed non-stick cooking spray, butter-flavored recommended
Instructions
- 1
Preheat your oven to 325°F. Spray the inside of a 9x13 inch pan with non-stick cooking spray.
⏱️ 5 min•🌡️ 325 - 2
In a bowl set over a double boiler, melt the chopped semisweet and bittersweet chocolate with the unsalted butter. Stir the mixture until it is smooth. Remove from heat and allow the chocolate-butter mixture to cool slightly.
⏱️ 10 min - 3
In a large mixing bowl, whisk together the cake flour, unsweetened alkalized cocoa powder, espresso powder, and salt. Stir in the Heath toffee bits to combine them with the dry ingredients.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the large eggs, superfine granulated sugar, dark brown sugar, vanilla extract, and chocolate extract (if using). Whisk until all these ingredients are well blended.
⏱️ 5 min - 5
Pour half of the cooled chocolate-butter mixture into the egg mixture while whisking. Then, pour the combined egg and chocolate mixture back into the remaining chocolate-butter mixture. Whisk until thoroughly blended.
⏱️ 5 min - 6
Pour this wet mixture over the bowl containing the dry ingredients. Stir gently until all the dry ingredients are just incorporated, being careful not to overmix.
⏱️ 5 min - 7
Scrape the prepared batter into the 9x13 inch pan, ensuring the top is smooth. Bake for 30 minutes. The center of the fudgies should still be soft but not liquid, and the edges will start to pull away from the sides of the pan.
⏱️ 30 min•🌡️ 325 - 8
Allow the fudgies to cool completely in the pan. Refrigerate for at least two hours, and preferably overnight, to allow them to fully set.
⏱️ 720 min - 9
Once chilled and set, cut the fudgies into small rectangles, approximately 1x2 inches. Store the fudgies in the refrigerator, and for best taste, serve them at room temperature. They will keep well for about a week.
⏱️ 5 min