Chocolate-Speckled Toffee

Chocolate-Speckled Toffee Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
A candy thermometer is a must for preparing this rich, buttery treat. The syrup mixture bubbles up when you sprinkle it with baking soda, so use a long-handled spoon for stirring. Because the toffee holds well at room temperature, it also makes a good gift.

Yield:

12 servings (serving size: about 1 ounce)

Recipe from

Cooking Light

Nutritional Information

Calories 152
Caloriesfromfat 27 %
Fat 4.5 g
Satfat 2.3 g
Monofat 1.6 g
Polyfat 0.1 g
Protein 0.2 g
Carbohydrate 29.1 g
Fiber 0.1 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 145 mg
Calcium 2 mg

Ingredients

Cooking spray
1 cup sugar
1/2 cup light-colored corn syrup
1/4 cup butter, cut into small pieces
1 tablespoon water
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 ounce semisweet chocolate, coarsely chopped

Preparation

Line a baking sheet with foil; lightly coat foil with cooking spray. Lightly coat a metal spatula with cooking spray; set aside.

Combine sugar, syrup, butter, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally with a wooden spoon until ingredients are just combined. Cook, without stirring, until candy thermometer registers 300° (about 5 minutes).

Remove from heat. Stir in 2 teaspoons vanilla. Sprinkle 1/2 teaspoon baking soda over surface of mixture; carefully stir baking soda into mixture. Immediately pour sugar mixture onto prepared pan. Working quickly, spread to about 1/8-inch thickness using prepared spatula. Let stand for 2 minutes. Sprinkle chocolate evenly over toffee, and cool completely. Break into bite-sized pieces.

Note: Store toffee in an airtight container at room temperature for up to one week.

Mark Scarbrough,

Cooking Light

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note