Dark chocolate toffee
Category: Holiday
Source: Sonia Chung
They are heavenly and taste really good like Godiva store bought. They can easily be wrapped and used to gift for christmas presents. The almonds are optional and this time I used almonds from the batch that I toasted for the spicy almond recipe. They were pretty good! It's a bit tricky to get the toffee to harden at the right temp (candy thermometer wouldve been useful but I didnt have one). However it turns out great even if the toffee doesnt harden because then it is more like a caramel crunch.
Ingredients:
1 1/4 cup light brown sugar
1 stick butter (unsalted)
2 tablespoons water
1/4 tsp baking soda
1 tsp vanilla
Almonds (toasted for 10 mins)
1) Heat these 3 ingredients to 290 degrees F. Books say it shouldnt bubble like lava but mine did and it still turned out awesome. I also read that all this should be done on low heat and I didnt really follow that either -- maybe next time. Use a thermometer (i used a meat one but a candy thermometer would probably be better).
2) Quickly mix 1/4 teaspoon baking soda and 1 teaspoon vanilla. Pour over toast almonds (on a cookie sheet). Some websites say that mixing spoons or using a sugared spoon to mix the tofee could cause it to crystallize so be ware of that.
2) Sprinkly bittersweetchocoate chunks.
3) Spread like frosting over toffee - and sprinkle withtoasted almonds.
4) Let cool for a few hours; when cooled - break into smaller pieces.
Source: Sonia Chung
They are heavenly and taste really good like Godiva store bought. They can easily be wrapped and used to gift for christmas presents. The almonds are optional and this time I used almonds from the batch that I toasted for the spicy almond recipe. They were pretty good! It's a bit tricky to get the toffee to harden at the right temp (candy thermometer wouldve been useful but I didnt have one). However it turns out great even if the toffee doesnt harden because then it is more like a caramel crunch.
Ingredients:
1 1/4 cup light brown sugar
1 stick butter (unsalted)
2 tablespoons water
1/4 tsp baking soda
1 tsp vanilla
Almonds (toasted for 10 mins)
1) Heat these 3 ingredients to 290 degrees F. Books say it shouldnt bubble like lava but mine did and it still turned out awesome. I also read that all this should be done on low heat and I didnt really follow that either -- maybe next time. Use a thermometer (i used a meat one but a candy thermometer would probably be better).
2) Quickly mix 1/4 teaspoon baking soda and 1 teaspoon vanilla. Pour over toast almonds (on a cookie sheet). Some websites say that mixing spoons or using a sugared spoon to mix the tofee could cause it to crystallize so be ware of that.
2) Sprinkly bittersweetchocoate chunks.
3) Spread like frosting over toffee - and sprinkle withtoasted almonds.
4) Let cool for a few hours; when cooled - break into smaller pieces.
This toffee was one of my favorite things about working for Sonia. That and her Pecan Tassies. YUM!!!
ReplyDeleteI dont remember the pecan tassies. But agree with you. That's why I had to get the recipe :-)
ReplyDelete