Ben's kitchen / Coffee Toffee
Coffee Toffee
Shared by Ben · with credit
Original recipe from smittenkitchen.com · shared with credit by Ben
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A buttery toffee candy that tastes like a shot of espresso in confection form, with molasses adding a sophisticated bitter edge that makes the coffee flavor really sing.
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
- 1 cup semisweet chocolate chips, or 6 ounces semisweet chocolate, chopped
- 1/2 cup chopped hazelnuts (toasted, skinned and cooled) or another nut of your choice
Instructions
- Line a small baking sheet (mine are 9×13, to fit in my puny oven) 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 (one that reaches into the corners is especially helpful here) until the temperature approaches 250¯F, at which point you should stir constantly until it reaches 300¯F.
- Pour immediately into the prepared baking sheet — you can spread it more evenly with a 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 and then, if you’re as impatient as we are, you can slide the sheet onto a cooling rack in the freezer until the toffee is set.
- Break into pieces and store in an airtight container. If you’re kitchen runs warm, you might prefer to keep it in the fridge so the chocolate doesn’t get soft.
Chef's tips
- Use a heavy-bottomed saucepan and don't walk away once the mixture starts boiling, as toffee can go from perfect to burnt in seconds once it approaches hard-crack temperature.
- If your chocolate layer keeps sliding off after chilling, try using chopped bar chocolate instead of chocolate chips, since chips often contain stabilizers that prevent proper adhesion.
- For extra crunch and flavor contrast, toast your nuts in a dry skillet until fragrant before chopping and sprinkling them over the melted chocolate.
Nutrition (per serving, estimated)
296calories
3gprotein
23gcarbs
24gfat
Estimates only — values vary with brands and portions.
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