Chocolate-Covered Toffee

Name: Chocolate-Covered Toffee
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 72
Cuisine: Global
Ingredients: 177 milliliters brown sugar; 473 milliliters granulated sugar; 2 Tbsps instant coffee powder; 1 teaspoon kosher salt; 2 Tbsps molasses; 72 servings Toasted nuts, optional; 72 servings Sea salt, optional; 454 grams bittersweet or semisweet chocolate, melted; 177 milliliters water; 454 grams (2 sticks) unsalted butte

You can never have too many hor d'oeuvre recipes, so give Chocolate-Covered Toffee a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 72 servings with 247 calories, 6g of protein, and 18g of fat each. Head to the store and pick up nuts, butte, granulated sugar, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper.

Equipment you will use

Baking Sheet

Wax Paper

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.

Ingredients you will need

Chocolate

Sauce

Equipment you will use

Candy Thermometer

Sauce Pan

Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

The mixture will be much thicker. Stir constantly until it reaches 315 degrees F, which will happen pretty quickly.

Remove it from the heat and stir until very smooth, just a few seconds.

Pour the toffee onto the prepared baking sheet.

Ingredients you will need

Toffee

Equipment you will use

Baking Sheet

Using a spatula, spread the toffee out, working quickly because the toffee will set fast.

Ingredients you will need

Spread

Toffee

Equipment you will use

Spatula

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.

Ingredients you will need

Toffee

Equipment you will use

Pizza Cutter

You should get about 72 pieces. Again work quickly so the toffee doesn't set before you are done.

Ingredients you will need

Toffee

Allow the toffee to sit until it is room temperature and then break apart the pieces.

Ingredients you will need

Toffee

Melt the chocolate over a double boiler until perfectly smooth.

Ingredients you will need

Chocolate

Equipment you will use

Double Boiler

Remove from the heat and allow to cool to just above room temperature. 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.

Ingredients you will need

Chocolate

Toffee

Set up a second baking sheet with a sheet of parchment or wax paper.

Equipment you will use

Baking Sheet

Wax Paper

Drop a piece of the toffee into the chocolate. Use a fork to flip the toffee over to coat the other side.

Ingredients you will need

Chocolate

Toffee

Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away.

Ingredients you will need

Chocolate

Toffee

Shake

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.

Equipment you will use

Bowl

If you want to sprinkle with toasted nuts and sea salt, this is the time.

Ingredients you will need

Sea Salt

Nuts

Continue dipping until they are all covered in chocolate. 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.

Ingredients you will need

Chocolate

Fill decorative bags as gifts for Valentine's Day.