Triple-chocolate Fudge

Combine sugar, butter, and evaporated milk in a large saucepan over medium heat, stirring constantly to prevent scorching.

Bring the mixture to a full rolling boil and continue boiling for exactly 5 minutes, stirring frequently to avoid sticking.

Remove from heat and immediately stir in the semisweet chocolate morsels and bittersweet chocolate baking bars, breaking the bars into small pieces as needed until completely melted and smooth.

Chop the chocolate-covered toffee candy bars into small pieces and fold them into the fudge mixture gently to distribute evenly.

Pour the fudge mixture into a parchment-lined 8-inch square baking pan, smoothing the top with a spatula or the back of a spoon.

Allow the fudge to cool at room temperature for at least 30 minutes, then refrigerate for 1-2 hours until firm enough to cut cleanly.

Cut the cooled fudge into small squares using a sharp knife, wiping the blade between cuts for clean edges.

Store the finished fudge in an airtight container at room temperature or in the refrigerator for up to 2 weeks.