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
- 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.