Chocolate Toffee Recipe

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Chocolate Toffee

Kitchen Crew

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pinch tips: Parchment Paper Vs Wax Paper


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Ingredients

1 c
sugar
2/3 c
light corn syrup
1.5 c
half and half
1.5 oz
chocolate, unsweeted and melted
1.5 tsp
vanilla extract
"just a pinch" of salt

Directions Step-By-Step

1
Combine the sugar, corn syrup, and 1/2 cup of cream in a large saucepan set over moderate heat.
2
Stir the mixture until the sugar dissolves completely.
3
Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238.
4
Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236 or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball.
5
Mix in the remaining 1/2 cup cream and the melted chocolate.
6
Cook the toffee, stirring constantly, lest it scorch.
7
Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water.
8
NOTE: Even though the temperature of the toffee may not exceed 230, if it firms in cold water, remove the pan from the heat at once.
9
Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8x8x2 inch pan.
10
Cool the toffee completely, then cut it into 1-inch squares.
11
Wrap each one in waxed paper or plastic wrap.

About this Recipe

Course/Dish: Candies, Chocolate
Other Tag: Quick & Easy