Chocolate Molasses Maple Toffee
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
White Sugar1 cup
Brown Sugar1 cup
Butter1 cup
Water1.5 tbsps
Molasse1 tsp
Cinnamon1 tsp
Vanilla Extract1 tsp
Maple Extract2.5 cups
Milk Chocolate Morsels (divided)Directions:
1
Carefully invert coffee onto waxed paper lined baking sheet
2
Spread melted chocolate over uncoated side of toffee
3
Sprinkle with remaining 1 cup chopped pecans and 1/2 cup toffee bits
4
Let stand until set
5
Break into pieces
6
Remove from heat
7
Run a knife around the edge of toffee in jelly roll pan
8
Combine white sugar, brown sugar, butter, water, molasses and cinnamon in 3 quart saucepan
9
Cook over low heat, stirring gently until sugar dissolves
10
Cover and cook over medium heat 2 to 3 minutes
11
Wash down sugar crystals from side of pan
12
Uncover and cook to hard crack stage at 300 degrees
13
Remove from heat and stir in vanilla and maple extract
14
Pour into 15 by 10 by 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan
15
Sprinkle 1 1/4 cups chocolate morsels over hot toffee
16
Let stand 1 minute or until chocolate begins to melt
17
Spread chocolate evenly over candy
18
Sprinkle with 1 cup chopped pecans and 1/2 cup toffee bits and let stand until set
19
Place remaining 1 1/4 cups chocolate morsels in top of double boiler
20
Bring water to a boil
21
Reduce heat to low and cook until chocolate melts