Chocolate Toffee Fudge

• 1-1/2 cups sugar
• 1 cup evaporated milk
• 1/4 cup butter, softened
• 1/4 tsp. salt
• 6 oz. Baker's Semi-Sweet Chocolate, chopped
• 1/4 cup plus 2 Tbsp. toffee bits, divided
• 1/2 cup slivered almonds
• 1 tsp. vanilla

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

sugar, milk, butter, salt, chocolate, toffee bits, almonds, vanilla

Taken from www.kraftrecipes.com/recipes/chocolate-toffee-fudge-173292.aspx (may not work)