Chocolate Covered Toffee

/ Sunday, December 14, 2014

It's getting closer to the holidays, and I went out and bought an ugly sweater to wear just for kicks.
So, the Christmas season is all about cookies. However, sometimes people spend hours and hours making them. Trust me I have been in this position many times! So, that got me thinking, whats a great holiday substitute for cookies that don't take up an entire day or two? Toffee is for sure the answer. This recipe is super easy, and one batch makes about 30 servings!






Chocolate Covered Toffee

From with edits to: Allrecipes


For the Toffee:
2 cups butter, cut into 1 tbs cubes
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips

Line a cookie sheet with a Silipat mat. (You can use parchment, however, the toffee may stick).
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, (285 degrees F) (You really should go by color, not temperature. Do not burn the mixture). Stir occasionally.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. With an offset spatula spread the toffee out to the edges of the pan. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.


That's it! It's a super easy recipe, however be very careful not to burn the butter. It is better to take it off early than too late.
Also, while you are making this everyone will stop by the kitchen and comment on how good it smells!

Hope you all have a great holiday season!

No comments

Post a Comment

The Sunday Pastry. All rights reserved. © Maira Gall.