Since I can’t bake right now, I’m resorting to making candy to satisfy my sweet tooth. First item up:
Chocolate Covered Coffee Toffee
Once the chocolate and toffee have hardened, you can either take a knife and chop it up, or just drop it a few times on a chopping board and it will break into assorted pieces. Unfortunately, I let it dry, and forgot to hide it from my family so they ate it before I could take a picture of the finished product -_- But I guess that means it was really good, right?
Chocolate Coffee Toffee
1/4 cup (1/2 stick) unsalted butter (margarine for vegan)
1/4 cup sugar
1/4 cup brown sugar
1 1/2 teaspoons molasses
1/2 teaspoon vanilla extract
1 teaspoons finely ground espresso [I used Starbucks Italian Roast that was ground somewhere between paper filter & espresso, so the ground was more coarse than a fine grind – aesthetically I liked the flecks of coffee grounds that were visible in the toffee, & they weren’t noticeable when actually eating the toffee.]
Pinch of salt
1/2 cup semi-sweet chocolate chips [I used Ghiradelli dark chocolate chips instead, but the dark chocolate paired well with the Italian Roast coffee flavor, I also used 3/4 cup so I could have a thicker layer of chocolate]
In a small saucepan set over medium high heat, combine the butter, sugar, brown sugar, molasses, vanilla, espresso, and salt. Stir until the butter is melted and the ingredients are thoroughly combined. Bring to a boil, stirring occasionally, until the mixture reaches about 250 degrees on a candy thermometer. Continue boiling, stirring constantly (be sure to get in the corners of the pan), until the mixture reaches 300 degrees [it is very important that it reaches this temperature, otherwise it will not harden properly, and will be more of a soft crack rather than a hard crack – my candy thermometer says 305 degrees for hard crack]. Remove the mixture from the heat and pour onto a pan lined with parchment paper or a Silpat mat. If necessary, use an offset or heatproof spatula to spread the candy evenly. Sprinkle the chocolate chips evenly over the hot toffee and allow to sit for 5 minutes, then spread the now soft chocolate over the top of the toffee. Allow to cool completely before cutting or breaking into pieces.
Recipe From Bakingdom