chocolate toffee
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.
prep time
10 Min
cook time
25 Min
method
---
yield
Makes 36 pieces
Ingredients
- 4 ounces butter, plus extra for greasing
- 2 cups golden granulated sugar
- 2/3 cup water
- 2 tablespoons corn syrup
- 4 ounces semisweet chocolate, broken into pieces
How To Make chocolate toffee
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Step 1Grease a shallow 7 or 8-inch square pan.
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Step 2Put the sugar, butter, water and corn syrup in a large, heavy-based pan. Stir over low heat until the sugar has dissolved.
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Step 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).
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Step 4Remove the pan from the heat and stir in the chocolate. Stir gently until melted, then pour immediately into the prepared pan.
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Step 5When the toffee is starting to set, mark into squares with a sharp knife. Allow to set, then cut into squares when cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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