White Chocolate and Toffee Fudge

Time: 20 minutes prep + 1 hour to set up
Yield: One 9x13 pan
Recipe idea from my great and wonderful sister Alli Bahr

4 C sugar
1 C butter
1 (12 ounce) can evaporated milk
2 (4 ounce) bars white chocolate
2 (12 ounce) packages white chocolate chips
1 (7 ounce) jar marshmallow cream
1 (12 ounce) package English Toffee Bits

1. Into a medium-sized sauce pan place 4 cups sugar, 1 cup butter and 1 can evaporated milk.
2. Bring it to a boil over medium high heat, stirring continually. Boil while stirring for 5 minutes.
3. Remove it from the heat and stir in one jar of marshmallow cream, 2 (4 ounce) bars of white chocolate (found on the baking aisle) and 2 packages of white chocolate chips (4 cups). Give it all a nice stirring, making sure that everything melts together.
4. Reserve 2 tablespoons of the toffee pieces, and pour the rest of the bag into the pot of white chocolate. Stir to combine.
5. Pour the fudge into a 9x13 pan that has been sprayed with cooking spray and smooth it out with a knife. Sprinkle the remaining 2 tablespoons of toffee onto the top.
6. Allow it to set up for 1 hour, then cut and serve. Store leftovers tightly wrapped in the fridge.