Coffee Toffee
A deliciously different toffee made with coffee liqueur. Use any good liqueur – Kahlua, Kamora, Tia Maria – but flavor will vary as coffee liqueurs vary. Tia Maria is coffee & rum; Kahlua is coffee & vanilla.
If you don't have a candy thermometer, use the old-fashioned ice water test. After the sugar mixture has cooked a minute or two, take a clean spoon and dip out a tiny bit. Drop the spoon into a cup of iced water, then carefully pull the cooled syrup off the spoon. If the candy breaks easily without sticking, then it's done. The mixture should register between 285-288°F. on a candy thermometer – just below hard crack.
Ingredients:
6 Tbs. salted butter
1 C. sugar
1/4 C. water
2 tsp. coffee liqueur
1/4. tsp. baking soda
1/2 C. semi-sweet chocolate chips
- Lightly grease a 9x13 glass baking dish. Metal pan will do, too.
- In heavy 2-qt. saucepan, combine butter, sugar, and water. Heat over medium flame, stirring until sugar dissolves. Cover pan for 2 minutes to wash down any stray sugar crystals.
- Uncover pan and increase heat to high. Cook without stirring until mixture registers between 285-288°F. on candy thermometer. (Just below Hard Crack)
- Remove from heat at once. Swirl in liqueur then soda. Pour immediately into prepared baking dish or pan. Spread thin with wooden spoon. Let harden and cool to room temperature.
- Over low heat, melt chips in saucepan. Chips may also be melted in microwave. Just put in micro-proof bowl and microwave on HIGH for 1 minute, stirring until chocolate is smooth and melted. Add 30 seconds extra time if needed. DO NOT OVERCOOK!
- Dip a fork into melted chocolate and drizzle over cooled, hardened candy in irregular lattice pattern. Let stand until chocolate is firm. Break candy into pieces. Store in airtight container.
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