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Salted Toffee Topped Fudge
Two delicious desserts — toffee and fudge — sandwiched together with marshmallow fluff. Many would be surprised to know that cheese is the base of this decadent toffee and fudge recipe. Creamy fresh mozzarella makes the fudge silky smooth while the shredded parmesan gives the toffee a nice salty contrast to the sweet caramel.
Prep Time: 20 minutes 
Cook Time: 20 minutes
Yield: 1 (14” x 10”) jelly roll pan
Serves: Party
Ingredients
Toffee:
- 1 ½ cup Frigo® Shredded Parmesan Cheese
- 1 ½ cups chopped pretzels
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 (12-ounce) semi-sweet chocolate chips
- 2 tablespoons flaked sea salt
Fudge:
- 1 (8-ounce) package (about 2 cups) Frigo® Fresh Mozzarella Cheese, grated
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (one 3.25-ounce envelope) instant nonfat dry milk powder
- ½ cup unsweetened cocoa powder
- 7-8 cups (about one 32-ounce bag) confectioner’s sugar
- ¼ cup marshmallow fluff, optional
Directions
Preheat the oven to 400°F.
Line 2 (14” x 10”) jelly roll pans or a small rimmed cookie sheet with a large piece of foil. Set aside.
On one of the prepared pans, evenly spread out the Frigo® Shredded Parmesan Cheese and chopped pretzels in a single layer.
In a saucepan over medium-high heat, cook the butter and the brown sugar until butter is completely melted and mixture comes to a rapid boil, stirring occasionally.
Pour bubbly butter mixture over crackers and spread out with a rubber spatula making sure to cover all the way to the edges of the pretzels.
Bake in the oven for 5 minutes or until topping is golden brown. Remove from the oven, immediately sprinkle with chocolate chips, and bake for 1 more minute.
Remove from oven and, with the rubber spatula, spread chocolate chips evenly over the parmesan pretzel toffee. Sprinkle with flaked sea salt and place in freezer allowing the mixture to cool.
Meanwhile, make the fudge. In a food processor fitted with a blade, pulse grated Frigo® Fresh Mozzarella Cheese, butter, and vanilla extract until smooth. Add milk powder and pulse until incorporated.
Add cocoa powder and 4 cups of confectioner’s sugar; pulse to combine. Gradually pulse in remaining confectioner’s sugar until the mixture is very stiff.
Scrape fudge into the prepared pan and with clean oiled hands, press evenly into the pan ensuring that it covers completely.
Using an oiled knife or spoon, dollop half of the marshmallow fluff over the fudge, swirl over the top with a knife.
If chocolate is set on the toffee, remove from the freezer and carefully lift from the pan with a large spatula being careful to remove foil as you lift. Place layer of toffee on top of marshmallow-topped fudge.
Cover with plastic wrap and place in the refrigerator. Allow to cool completely before slicing and serving, about 20 minutes.
Store in an airtight container in the refrigerator or freezer.
Rad Tip: This is many great recipes in one! As tasty as this toffee-fudge combo is, the recipe can be modified to fulfill any craving. Feeling nutty? Fold nuts into the toffee-parmesan-pretzel base and/or into the fudge mixture after all the sugar has been incorporated. Adding warm spices like pumpkin pie spices and chili powder makes the fudge taste like Mexican hot chocolate. And swirling in a ¼ cup caramel or peanut butter gives the fudge another delicious dynamic.
