Chocolate-Covered Toffee Recipe

Recipe by Zoe Francois

Watch how to prepare this recipe.

Overview

• Level: Intermediate
• Yield: 72 pieces
• Nutritional Facts Per Serving (1 of 14 servings): Calories 306, Total Fat 10 g, Saturated Fat 6 g, Carbohydrates 59 g, Dietary Fiber 2 g, Sugar 56 g, Protein 1 g, Cholesterol 0 mg, Sodium 197 mg
• Total Time: 1 hr 15 min
• Active Time: 30 min

Chocolate-covered toffee is a richly buttery candy with a hint of toasted flavor and a satisfyingly crisp texture. This version adds a touch of coffee for subtle bitterness that balances the sweetness. Finish the toffee by coating it in chocolate and sprinkling with roasted almonds and sea salt for contrast.

Ingredients

• 1 pound (2 sticks) unsalted butter
• 2 cups granulated sugar
• 3/4 cup brown sugar
• 3/4 cup water
• 2 tablespoons molasses
• 2 tablespoons instant coffee powder
• 1 teaspoon kosher salt
• 1 pound bittersweet or semisweet chocolate, melted
• Toasted nuts (optional)
• Sea salt (optional)

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Directions

1. Line a baking sheet with a silicone baking mat or grease parchment or wax paper.
2. In a large, heavy-bottom saucepan fitted with a candy thermometer, combine the butter, granulated sugar, brown sugar, water, molasses, instant coffee powder, and kosher salt; heat over medium-low until boiling.
3. Continue cooking, stirring continually, until the thermometer reads 275F.
4. The mixture will thicken considerably; keep stirring until it reaches 315F. Remove from heat and stir until very smooth (this should take only a few seconds).
5. Pour the hot toffee onto the prepared baking sheet and, using a spatula, quickly spread it before it sets.
6. With a pastry wheel or pizza cutter, gently score the toffee into bite-sized pieces without cutting too deep to protect your silicone mat; this should yield about 72 pieces.
7. Let the toffee cool to room temperature, then break it apart along the scored lines.
8. Melt the chocolate in a double boiler until smooth, then remove from heat and let it cool to just above room temperaturetoo hot and the chocolate will drip off; too cold and it will be too thick to coat.
9. Prepare a second baking sheet lined with parchment or wax paper.
10. Dip each piece of toffee into the chocolate, using a fork to turn and coat all sides, then lift and gently shake off excess chocolate.
11. For a smooth bottom, scrape the fork's bottom against the bowl edge before placing the toffee on the parchment to set.
12. If using, sprinkle toasted nuts and sea salt over the chocolate while it is still wet.
13. Continue until all pieces are coated. Let set at room temperature or refrigerate briefly until firm.
14. Package in decorative bags for giftsideal for Valentine's Day or any special occasion.

Recipe courtesy Zoe Francois