Chocolate-Covered Toffee
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
40
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Granulated Sugar3 cup
Brown Sugar3 cup
Water2 tbsps
Molasse2 tbsps
Instant Coffee (powder)1 tsp
Kosher SaltDirections:
1
Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper
2
In a large sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat
3
Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer
4
The mixture will be much thicker
5
Stir constantly until it reaches 315 degrees F, which will happen pretty quickly
6
Remove it from the heat and stir until very smooth, just a few seconds
7
Pour the toffee onto the prepared baking sheet
8
Using a spatula, spread the toffee out, working quickly because the toffee will set fast
9
Using a pastry wheel or pizza cutter, VERY GENTLY (you don't want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces
10
You should get about 72 pieces
11
Again work quickly so the toffee doesn't set before you are done
12
Allow the toffee to sit until it is room temperature and then break apart the pieces
13
Melt the chocolate over a double boiler until perfectly smooth
14
Remove from the heat and allow to cool to just above room temperature
15
If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with
16
Set up a second baking sheet with a sheet of parchment or wax paper
17
Drop a piece of the toffee into the chocolate
18
Use a fork to flip the toffee over to coat the other side
19
Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away
20
In order to get a nice smooth bottom, you want to scrape the bottom of the fork on the edge of the bowl, before laying it on the parchment to harden
21
If you want to sprinkle with toasted nuts and sea salt, this is the time
22
Continue dipping until they are all covered in chocolate
23
Allow them to sit out in a cool spot to set up or you can set them in the refrigerator for a few minutes until they are firm
24
Fill decorative bags as gifts for Valentine's Day