Sweet Tooth Friday: Chocolate Toffee

by Allison @ Alli 'n Son on February 3, 2011

It’s here, it’s here, it’s here! The first day of the Sweet Tooth Friday link up. Which means I want you bloggers, who have posted a sweet-inspired recipe to come link up. If you posted a recipe this week, or even over the weekend, add it to the list below. The bounce around to some of the other recipes. I bet you will find a goodie or two to make your mouth water.

Today I’m sharing a delicious recipe that I made during a recent baking binge. A day a few weeks ago that I baked and cooked the entire day. No, I’m not joking. It was heavenly.

Now, as you know, I love all things chocolate. And I love all things sweets. But did you know that I love all things toffee? I bet you didn’t.

This candy is melt-in-your-mouth good. It’s crunchy. It’s chocolaty. It’s probably the best candy in the world. In. The. World.

Chocolate Sea Salt and Coffee Toffee

And it’s easy. You don’t even need a candy thermometer, which is a good thing, because I don’t have one. Although I think I need to get one. Because I plan on making lots of candy in the future.

To all of my friends and family, you are welcome, because yes you will be receiving samples of any future candy making adventures.

Instead of using a candy thermometer there this thing called the water test. You take a bowl of very cold water {think cold tap water with ice cubes} and you drop in a little of the candy. How the candy reacts will determine if it is done or not. Brilliant!

And delicious.

Homemade Toffee with Crushed Coffee Beans

Chocolate Toffee

  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1 cup butter
  • 1/4 cup water
  • 1 cup semisweet chocolate chips
  • Sea salt {my personal favorite}, crushed or ground coffee beans or your favorite chopped nut

Heat sugar, butter and water to boiling in a heavy 2-quart saucepan, stirring constantly to prevent burning. Reduce heat to medium. Cook, about 13 minutes, stirring constantly, to 300º on a candy thermometer or until a small amount of mixture dropped in a cup of very cold water separates into hard, brittle threads {cold water test!}. Watch carefully so mixture does not burn.

Immediately pour toffee onto an ungreased large cookie sheet. Quickly spread the mixture to 1/4-inch thickness. Sprinkle with chocolate chips, let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with sea salt {a little goes a long way}, crushed or ground coffee beans, or your favorite chopped nuts.

Let stand at room temperature for 1 hours or refrigerate if you can’t wait that long, until firm. Break into bite-sized pieces. Try not to eat it all and store in an airtight container.

Ready to link up with Sweet Tooth Friday? I only have a few rules:

  1. Link directly to your post, not to the main page of your blog.
  2. Link back to my blog an/or include the Sweet Tooth Friday button.
  3. Visit a few of the other blogs. Spread the sweet-love!

Sweet Tooth Friday

This post is proudly linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party, My Sweet and Savory, What’s Cooking WednesdayFoodie Friday, Grocery Cart Challenge, Friday Firsts, Food on Fridays, Sweets for a Saturday.

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