Chocolate Toffee

S I

By
@SyiLuvsPastries

Yet another recipe, from my chocolate desserts cookbook, that I tried recently. This is basically a chocolate twist to traditional toffee.

I gave this a difficulty rating of HARD because of the use of a candy thermometer and the fact that if you don't watch it closely, you can surpass the stage needed very easily.


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Rating:

Comments:

Serves:

Makes 36 pieces

Prep:

10 Min

Cook:

25 Min

Ingredients

4 oz
butter, plus extra for greasing
2 c
golden granulated sugar
2/3 c
water
2 Tbsp
corn syrup
4 oz
semisweet chocolate, broken into pieces

Directions Step-By-Step

1
Grease a shallow 7 or 8-inch square pan.
2
Put the sugar, butter, water and corn syrup in a large, heavy-based pan. Stir over low heat until the sugar has dissolved.
3
Attach a sugar/candy making thermometer to the pan. Bring slowly to a boil and cook, for 10-15 minutes, without stirring, until the temperature reaches 250°F. If you do not have a sugar thermometer, test the toffee by dropping a small amount into cold water. It is ready when it reaches the soft crack stage (that's when it separates into threads that are hard and brittle).
4
Remove the pan from the heat and stir in the chocolate. Stir gently until melted, then pour immediately into the prepared pan.
5
When the toffee is starting to set, mark into squares with a sharp knife. Allow to set, then cut into squares when cold.

About this Recipe

Course/Dish: Candies, Chocolate