Toffee
User Reviews
5
Toffee
Description
This toffee recipe involves combining salted butter, packed brown sugar, and water in a heavy saucepan and boiling the mixture, swirling intermittently to mix evenly. The mixture is heated to 300°F, known as the hard crack stage, which produces a brittle candy once cooled. The cooked toffee is poured onto a parchment-lined sheet pan and spread evenly to remove air bubbles.
Immediately after spreading, chocolate chips are scattered over the hot toffee and covered to help melt them evenly. Once melted, the chocolate is smoothed over the surface. Chopped dates and peanuts are then scattered on top to add contrasting textures and flavors, combining the sticky sweetness of dates with the roasted crunch of peanuts.
After cooling completely, the toffee hardens to a firm, crisp bite with layered textures from the toffee base, chocolate coating, and toppings, making it suitable for breaking into individual pieces as candy treats or gifts.
Ingredients
- 1 cup (2 sticks) salted butter Danish Creamery brand
- 1 cup light brown sugar packed
- ¼ cup water cold
- 1 cup chocolate chips
- ½ cup dates chopped
- ½ cup peanuts unsalted, roasted, chopped
- salt for garnish (optional, flaky
Instructions
- Line a 9 x 13-inch rimmed sheet pan with parchment paper, leaving a slight overhang on two sides and set close by your stovetop.
- In a medium, heavy bottomed saucepan, combine butter, sugar and water. Set over medium heat and bring to a boil. As the mixture comes up to a boil, swirl the pan occasionally to ensure the ingredients are cooking evenly and are well combined.
- Once the mixture reaches a boil, place a thermometer into the pan and heat the mixture over medium low heat until it reaches 300˚F. This is known as the hard crack stage and will take 20-25 minutes. As soon as it reaches 300˚F, remove from heat, swirl the pan carefully, then pour onto the prepared sheet pan. Use an offset spatula to spread the toffee into an even layer and get rid of any air bubbles.
- Scatter the chocolate chips on top and cover with tin foil, or another sheet pan. Let sit for 5 minutes, or until melted, then use the offset spatula to smooth the chocolate into an even layer.
- Scatter the dates and peanuts on top, as well as a sprinkle of flaky salt, if using. Set the pan in the fridge for at least 30 minutes, or until the chocolate is set. Remove the toffee from the pan using the parchment paper as a sling and place on a cutting board. Using a very sharp knife, cut the toffee into 24 equal-sized pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 84mg | 4% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
