New? Register Here    Lost your Password?

Coffee Toffee

Submitted by: ascook on August 27, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Coffee Toffee

Easy toffee recipe, sounds complicated but is NOT, this was the first recipe for a candy I ever made and it was successful the first and every time since! It is a family favorite, often requested, a must at the holidays! Use whatever chocolate you feel like and whatever nuts you feel like or leave out the nuts altogether! You can also leave out the coffee granules, but I love the richness it gives the toffee.

Attribution Link

Difficulty: Easy

Servings: 8-10

Ingredients

1 cup (2 sticks or 8 ounces) butter
1/2 cup light brown sugar
1/2 cup white sugar
1 1/2 teaspoons molasses (can swap corn syrup or honey)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky sea salt)
1 1/2 teaspoons instant espresso powder (I use plain Instant Coffee granules, Taster’s Choice)
1 cup semisweet chocolate chips, or 6 ounces semisweet chocolate, chopped
1/2 cup chopped hazelnuts (toasted, skinned and cooled) or any nut of your choice


Directions

Line a small baking sheet (I used half-sheets so I could use 2 different kinds of nuts) with parchment paper or a silicon mat and set aside.


In medium heavy saucepan (I used a 3-quart) with a candy thermometer attached, melt butter, brown sugar, white sugar, molasses, salt and espresso together over together. Cook over medium heat, stirring occasionally with a whisk until the temperature approaches 250¯F, at which point you should stir constantly until it reaches 300¯F.

Pour immediately into prepared baking sheet(s) — you can spread it more evenly with an offset or silicon spatula but don’t worry if you have neither.

Sprinkle the chocolate chips over the toffee and let them sit for a minute until soft, then spread the chocolate evenly over the candy base. Sprinkle the chocolate with chopped hazelnuts. You can either slide the sheet onto a cooling rack in the freezer until the toffee is set or just wait until set…not in a hot kitchen!

Break into pieces and store in an airtight container.

If your kitchen runs warm, you might prefer to keep it in the fridge so the chocolate doesn’t get soft.

Categories: Candy, Other Desserts

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Reviews

No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).







If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!