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Although it was developed as a topping and filling for our spice cake, this candy tastes great with a cup of joe too. Prep and Cook Time: about 45 minutes.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 2 cups; 32 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 12- by 17-in. rimmed baking pan. Measure out vanilla and set aside.

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  • In a 2- to 3-qt. saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso powder until butter is melted and you no longer see sugar crystals. Increase heat to high and boil, stirring occasionally, until mixture reaches 300° on a candy thermometer, 4 to 5 minutes. Quickly remove from heat and carefully stir in vanilla (mixture will bubble up). Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.

  • Flex pan to release toffee. If using for topping cake, finely chop enough to make 1 1/4 cups. Break remaining toffee into small chunks and reserve for garnish. Store in an airtight container at room temperature for up to 1 week.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

52 calories; calories from fat 50%; fat 2.9g; saturated fat 1.8g; carbohydrates 6.8g; sodium 30mg; cholesterol 7.8mg.
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