Coffee Toffee – The Smitten Kitchen Cookbook Club Review

• Vegetarian
• Gluten free

• Condiments

  • 1 1/2 tsp Molasses

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 cup Chocolate chips, semisweet
  • 1/4 heaping tsp Sea salt, flaky
  • 1/2 cup Sugar

• Nuts & Seeds

  • 1/2 cup Hazelnuts, toasted

• Drinks

  • 1 1/2 tsp Espresso, Instant

• Dairy

  • 16 tbsp Butter, unsalted

Found on mykitchenlove.com

Description

Ingredients

• 16 tbsp (2 sticks) unsalted butter
• 1/2 cup (95 grams) brown sugar, levelled, but not packed
• 1/2 cup sugar (100 grams)
• 1 1/2 tsp molasses
• 1/4 heaping tsp flaky sea salt (or 1/4 tsp table salt)
• 1 1/2 tsp instant espresso powder (decaf espresso works too)
• 1 cup semisweet chocolate chips (or 6 oz./170 grams semisweet chocolate, chopped)
• 1/2 cup chopped toasted hazelnuts

Directions

• Line a small baking sheet with non-stick paper.
• In a medium heavy sauce pan (with a candy thermometer attached), melt butter, brown and white sugar, molasses, salt, and espresso together over medium-high heat. Cook, stirring occasionally with a whisk until the temperature reaches 250°F. Then whisking constantly, until mixture reaches 300°F.
• Carefully pour mixture onto baking sheet and spread evenly with a spatula. Immediately sprinkle chocolate chips over the toffee and let sit for about a minute until softening, then spread chocolate evenly over the candy base. Sprinkle hazelnuts over chocolate.
• Place in fridge (or freezer) till toffee is set, about 15-20 minutes.
• Break toffee into pieces and store in an airtight container.