Chocolate-Speckled Toffee

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

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 27%
  • Fat: 4.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 29.1g
  • Fiber: 0.1g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 145mg
  • Calcium: 2mg

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

  1. Line a baking sheet with foil; lightly coat foil with cooking spray. Lightly coat a metal spatula with cooking spray; set aside.
  2. 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).
  3. 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.
  4. Note: Store toffee in an airtight container at room temperature for up to one week.
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