Chocolate toffee
Votes: 2
Time: 3 hours.
Complexity: average
Quantity: 700 gr.
Complexity: average
Quantity: 700 gr.
Do you love the most delicate, silky toffee? Don't stir the sugar mixture once it boils. Let it simmer (undisturbed) until it reaches 112°C (230°F)—this will give the toffee a perfectly smooth texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Iris
- 2 tbsp (30 g) butter, room temperature
- 90 g dark chocolate, finely chopped
- 1 tsp vanilla, mint or almond extract
- 1/8 tsp salt
- 1 cup cream (10% fat)
- 2 1/4 cups sugar
- 2 tablespoons light corn syrup
Decoration
- Crushed chocolate cookies
- Crushed shortbread cookies
- Chopped white chocolate
- Confetti sprinkles
- Peanut butter
- Mini marshmallows
We recommend
Recipes with similar ingredients: chocolate, vanilla extract, mint extract, almond extract, cream, corn syrup, chocolate cookies, shortbread cookies, Peanut butter, confetti, marshmallow
Cooking the dish according to the recipe:
- Line a rectangular baking dish (23 x 13 cm) with foil, leaving a 5 cm overhang on all sides. Grease the foil with butter.
- Grease a bowl with butter. Add 2 tablespoons (30 g) of butter, chocolate, vanilla extract, and salt to the bowl.
- Heat the cream in a saucepan over medium heat, but do not bring to a boil. Add the sugar and corn syrup and cook, stirring constantly, until the sugar dissolves, about 3 minutes. Reduce the heat to low, insert a thermometer into the pan, and simmer until the syrup reaches 250-255°F (116-118°C), 20-30 minutes. To test the syrup's readiness, drop a small amount of syrup into cold water, then try to roll it into a ball with your fingers. The syrup should hold its shape but remain soft when pressed.
- Quickly pour the syrup into the bowl with the chocolate and insert a thermometer. Cool the chocolate mixture gradually until the thermometer reads 113–115°F (43–45°C), about 1 hour.
- Grease the whisk attachment of a stand mixer with butter. Beat the caramel mixture on medium speed until smooth, about 1 minute. Reduce the speed to low and continue beating until the mixture begins to lose its sheen, 5 to 15 minutes. Do not overbeat, or the toffee will become hard. Pour the mixture into the prepared pan and smooth it out.
- Sprinkle the toffee with various decorations and let it sit at room temperature for 1-2 hours. Then cut the toffee into small rectangles. Store the chocolate toffee in an airtight container at room temperature for 1 week, or in the refrigerator for up to 2 weeks.
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