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Coffee Toffee

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Member since 2007

Serves | Prep Time | Cook Time


6 Tbs. salted butter
1 C. sugar
1/4 C. water
2 tsp. coffee liqueur
1/4. tsp. baking soda
1/2 C. semi-sweet chocolate chips

Lightly grease a 9x13 glass baking dish. Metal pan will do, too.

In heavy 2-qt. saucepan, combine butter, sugar, and water. Heat over

medium flame, stirring until sugar dissolves. Cover pan for 2 minutes to

wash down any stray sugar crystals.

Uncover pan and increase heat to high. Cook without stirring until

mixture registers between 285-288F. on candy thermometer. (Just below

Hard Crack)

Remove from heat at once. Swirl in liqueur then soda. Pour immediately

into prepared baking dish or pan. Spread thin with wooden spoon. Let

harden and cool to room temperature.

Over low heat, melt chips in saucepan. Chips may also be melted in

microwave. Just put in micro-proof bowl and microwave on HIGH for 1

minute, stirring until chocolate is smooth and melted. Add 30 seconds

extra time if needed. DO NOT OVERCOOK!

Dip a fork into melted chocolate and drizzle over cooled, hardened candy

in irregular lattice pattern. Let stand until chocolate is firm. Break

candy into pieces. Store in airtight container.

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