Milk Chocolate And Molasses Toffee Skipping Stones With Chile Mango
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.75 cups
Sugar200 g
Molasse2 tbsps
Unsalted Butter1.5 tsps
Baking Soda450 g
Milk Chocolate (chopped)Directions:
1
Special equipment: a candy thermometer Line a standard cookie sheet with a nonstick or silicone mat
2
Combine the sugar, glucose syrup and 7 ounces water in a heavy saucepan
3
Cook over medium heat, brushing down the sides of the pan, until a candy thermometer inserted in the mixture registers 311 degrees F
4
Add the molasses and cook, stirring constantly, until the mixture registers 293 degrees F
5
Remove from the heat, add the butter and stir well until fully incorporated
6
Add the baking soda, stirring just until incorporated
7
Pour the mixture onto the prepared cookie sheet (it should be approximately 1/4 inch thick); allow to cool
8
When cooled completely, break into irregular pieces of desired size
9
Cut the chile mango with kitchen shears into pieces 1 inch long and 1/8 inch wide
10
In a stainless steel mixing bowl, melt the milk chocolate slowly over warm water in a saucepan
11
Hand-dip all edges and sides of the toffee in the milk chocolate
12
Before the chocolate sets, top with a piece of the chile mango