Monday, December 15, 2014

The Rosiethon. Day 4. Chocolate Toffee.

Chocolate Toffee is in the works today.


Chocolate Toffee
2 cups sugar
1/3 cup water
3 TB light corn syrup
3 sticks unsalted butter, diced
1/4 cup cocoa powder
1 cup whole almonds, toasted, and coarsely chopped

Oil a sided baking sheet.
Pour sugar into the center of a saucepan.
Pour water around the edge of the pan and wait to allow the water to moisten the sugar.
Add corn syrup and bring to a boil.
Add the butter and boil until the mixture reaches 300°.
Turn off heat and whisk in the cocoa, then stir in nuts.
Quickly pour the mixture onto the center of the prepared pan and let it spread out.
Set aside to cool, then break into pieces.

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