Print

Dark Chocolate Toffee

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 Dozen

Ingredients

  • 8 oz Butter
  • 1 Cup Wh. Sugar
  • 1/2 tsp Salt
  • 1/2 Cup Water
  • 1.5 Cups Roasted Chopped Walnuts
  • 2 Cups Dark Chocolate Chips

Instructions

  1. Prepare a 9x13 pan by fully lining it with two sheets of foil. Make sure the foil comes up high enough along the sides so that you can grasp it to lift the toffee out later. Spray the foil lightly with cooking spray.
  2. Melt the stick of butter in a 2 quart saucepan over medium heat. Once it is melted, pour in the water.
  3. Swirl the pan a few times to distribute the water and butter and then pour the sugar into the center of the pan, being careful not to get any along the edges. Pour the salt on top of the sugar and distribute the sugar just a bit in the pan by patting it down with a spatula. Do not stir or get it on the edges of the pan! Just knock the pile down a bit.
  4. Once the sugar is completely dissolved and the mixture is a light amber, swirl the pan a few times. It should be bubbly. Cook until the mixture registers 300F on a candy thermometer. Turn the heat down to medium low and cook until the thermometer registers 325F. The mixture will be a bubbly amber.
  5. Turn off the heat and pour 1 cup of chopped walnuts into the mixture. Beat them in thoroughly with a wooden spoon.
  6. Pour the toffee into the prepared 9x13 pan and tilt the pan to evenly distribute it. Set the pan in the fridge for about 30mn to fully harden.
  7. After the toffee is hard, melt one cup of chocolate chips in the microwave, stirring every 30 second to prevent them from burning. Once they become runny and glossy use a spatula to evenly distribute the chocolate over the toffee. Return the pan to the fridge to harden for another half hour.
  8. This time when you take the toffee out of the fridge, you're going to need to flip it over. Using the foil 'sling' that you made earlier, remove the toffee from the pan, carefully peeling the foil back. Flip the toffee over, chocolate side down and place it back in the pan, in the foil again.
  9. Melt the remaining chocolate chips in the microwave same as before, until they are smooth and glossy. Spread them over the toffee, and then quickly sprinkle the remaining walnuts over them, pressing them in firmly with your hand. Refrigerate the toffee one more time harden, and then it is ready for gifting!
  10. Toffee can be kept for up to two weeks in the fridge!
www.000webhost.com