Coffee Toffee
CATEGORIES
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
DIRECTIONS
  1. Lightly grease a 9x13 glass baking dish. Metal pan will do, too.
  2. In heavy 2-qt. saucepan, combine butter, sugar, and water. Heat over
  3. medium flame, stirring until sugar dissolves. Cover pan for 2 minutes to
  4. wash down any stray sugar crystals.
  5. Uncover pan and increase heat to high. Cook without stirring until
  6. mixture registers between 285-288F. on candy thermometer. (Just below
  7. Hard Crack)
  8. Remove from heat at once. Swirl in liqueur then soda. Pour immediately
  9. into prepared baking dish or pan. Spread thin with wooden spoon. Let
  10. harden and cool to room temperature.
  11. Over low heat, melt chips in saucepan. Chips may also be melted in
  12. microwave. Just put in micro-proof bowl and microwave on HIGH for 1
  13. minute, stirring until chocolate is smooth and melted. Add 30 seconds
  14. extra time if needed. DO NOT OVERCOOK!
  15. Dip a fork into melted chocolate and drizzle over cooled, hardened candy
  16. in irregular lattice pattern. Let stand until chocolate is firm. Break
  17. candy into pieces. Store in airtight container.