Chocolate-Toffee Fudge

• 1-1/2 cups sugar
• 1 cup canned evaporated milk
• 1/4 cup butter
• 1/4 tsp. salt
• 6 oz. BAKER'S Semi-Sweet Chocolate, chopped
• 1 tsp. vanilla
• 1/2 cup plus 2 Tbsp. PLANTERS Slivered Almonds, divided
• 1/2 cup toffee bits, divided

1. Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
2. Cook sugar, milk, butter and salt in large saucepan on medium heat until butter is melted and sugar is completely dissolved, stirring constantly.
3. Bring to boil, without stirring; cook, 8 min.
4. or until candy thermometer reaches 238 degrees F or soft-ball stage (when 1/2 tsp.
5. syrup dropped into very cold water forms soft ball that flattens when removed from water).
6. Remove from heat.
7. Add chocolate; stir until melted.
8. Add vanilla; beat with mixer 6 to 8 min.
9. or until chocolate mixture is thickened and no longer glossy.
10. Stir in 1/2 cup nuts and 1/4 cup toffee bits; pour into prepared pan.
11. Smooth top.
12. Sprinkle with remaining nuts and toffee bits; press gently into fudge with back of spoon.
13. Cool completely.
14. Use foil handles to lift fudge from pan before cutting to serve.

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

Taken from www.kraftrecipes.com/recipes/chocolate-toffee-fudge-186151.aspx (may not work)