Chocolate toffee - Everything Anna

Chocolate toffee

Homemade toffee is a must for the holidays. Here, we smothered it with chocolate, so good. And perfect to wrap up as take-away gifts when friends drop by over the holidays.
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Recipe & food styling Marisa Curatolo. Prop Styling Mari Loewen. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Prop Styling Mari Loewen. Photography Cory Aronec.

            

  • Duration
  • Cook Time
  • Prep Time
  • Makes multiple piecesServings

Ingredients

  • 1 cup unsalted butter
  • 1 1/2 cups packed brown sugar
  • 3 tablespoons water
  • 1 teaspoon dark corn syrup
  • 2 1/2 cups good quality semisweet chocolate, finely chopped

Preparation

Line 18 x 13-inch baking sheet with parchment paper, extending over edges of pan; set aside. In medium heavy saucepan, melt butter over low heat. Stir in brown sugar, water and syrup. Increase heat to medium-high and stir constantly for 2 minutes or until sugar dissolves. Cook until candy thermometer registers 290°F, watching carefully, about 10 minutes. Remove from heat and immediately pour hot mixture onto prepared pan. Let stand 2 minutes. Sprinkle chocolate over entire toffee surface. Let stand 2 minutes until melted then spread chocolate until smooth. Chill until firm. Lift candy out of pan and break into large pieces. Store in airtight container for up to 2 weeks.