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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- 4 oz
- butter, plus extra for greasing
- 2 c
- golden granulated sugar
- 2/3 c
- 2 Tbsp
- corn syrup
- 4 oz
- semisweet chocolate, broken into pieces
1Grease a shallow 7 or 8-inch square pan.
2Put the sugar, butter, water and corn syrup in a large, heavy-based pan. Stir over low heat until the sugar has dissolved.
3Attach 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).
4Remove the pan from the heat and stir in the chocolate. Stir gently until melted, then pour immediately into the prepared pan.
5When the toffee is starting to set, mark into squares with a sharp knife. Allow to set, then cut into squares when cold.