Double Chocolate Toffee
Toffee of any sort is classic at Christmas. I combined some of my favorite flavors to create this great candy. Just like many of you, I have spent a lot of time watching the Food Network or HGTV, and sometimes you pick up some great tips. In this recipe, I used a technique I learned on a cooking show to make this even better with chocolate on both sides. Don’t be overwhelmed by this recipe — it may look complicated and challenging, but once you make it once you, will realize how easy it is.
Double Chocolate Toffee
2014-12-12 13:30:54
The combination of cardamom, coconut, chocolate, and caramel make for an explosion of Christmas flavor in your mouth.
Ingredients
- 1 cup sugar
- 1 stick of butter
- Pinch of salt
- 1 Tb corn syrup
- 2 Tb water
- 1 teaspoon cardamom
- 2 cups toasted coconut
- 2 1/2 cups semi-sweet chocolate chips
Instructions
- Combine the first 5 ingredients in a saucepan and heat over medium low heat. Stir while melting the butter. Once the butter is melted, don’t stir but swirl the pan occasionally. Boil mixture over medium low heat until it reaches 300 degrees on a candy thermometer.
- Remove from heat and mix in 1 cup of the toasted coconut* and the teaspoon of cardamom.
- Pour mixture onto a greased parchment paper lined baking sheet. With an offset spatula (sprayed with cooking spray as well), spread the mixture out to an even thickness across the sheet. The caramel won’t fill entire sheet. Let the caramel cool and set up.
- Once set up but still warm, lay another sheet of parchment on top of the cooled mixture and place another baking sheet on top. Flip entire thing over so that now the caramel/toffee is placed on the bottom side of an inverted baking sheet. Remove pan and parchment that is now on top. Let sit and cool completely.
- Melt the chocolate in the bowl of a double boiler.
- Take a damp clean cloth and rub the toffee so that the oil (butter) is removed and takes the glossy appearance off and dry off.
- Pour 1/2 the chocolate over the first side and spread out over entire top of toffee. Sprinkle with 1/2 of the remaining coconut and take a sheet of parchment and lay on top. Flip again and cover remainder with remainder of chocolate and coconut.
- Place the sheet of parchment on top again and now place this into the fridge for 30 minutes to set up.
- Remove from the fridge and break up like you would peppermint bark into 2 1.2 - 3 inch chunks.
- Store in an airtight container!
Notes
- * To toast place coconut out on a parchment lined baking sheet and toast in a 350 degree oven for about 10 minutes until it’s dried a bit and the outer edges are golden brown. Remove from the oven and mix together and set aside.
Shaun Myrick https://www.shaunmyrick.com/
