Chocolate Toffee Recipe

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Chocolate Toffee Ingredients

1 cup sugar
2/3 cup light corn syrup
1 1/2 cup half-and-half
1 1/2 oz unsweetened chocolate melted
1 1/2 tsp vanilla
1 pinch salt

A Recipe for
Chocolate Toffee

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This Recipe for Chocolate Toffee is one of thousands in the Recipes-to-go Dessert Cookbook.

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Chocolate Toffee Recipe
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This is a recipe for Chocolate Toffee from the recipe cookbook of Recipes-to-go (Dessert)

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Chocolate Toffee recipe - a tasty recipe for you to add to your collection!
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
Andre Simon (1877-1970)

Chocolate Toffee

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Chocolate Toffee Directions

COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large
saucepan set over moderate heat. Stir the mixture until the sugar
dissolves completely. Insert a candy thermometer, reduce the heat to
low, and cook the syrup, stirring frequently, until the thermometer
registers 238F. Blend in another 1/2 cup of the cream, which will
cause the temperature to drop, and continue to cook and stir until
the thermometer reaches 236F or until a bit of the hot toffee dropped
into a little cold water forms a soft, pliable ball. Mix in the
remaining 1/2 cup cream and the melted chocolate. Cook the toffee,
stirring constantly, lest it scorch. Cook toffee until the mixture
becomes quite thick: A drop of it should firm up quickly in cold
water. (NOTE: Even though the temperature of the toffee may not
exceed 230F, if it firms in cold water, remove the pan from the heat
at once.) Quickly mix in the vanilla and salt, then pour the toffee
into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee
completely, then cut it into 1-inch squares. Wrap each one in waxed
paper or plastic wrap.

Serves: 64

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