chocolate toffee
(2 ratings)
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.
►
(2 ratings)
yield
serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For chocolate toffee
-
4 ozbutter, plus extra for greasing
-
2 cgolden granulated sugar
-
2/3 cwater
-
2 Tbspcorn syrup
-
4 ozsemisweet chocolate, broken into pieces
How To Make chocolate toffee
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT