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Coffee Toffee


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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