Coffee Toffee

6There comes a recipe in all our lives which make us walk right to the kitchen, sometime in total trance and start working. Then the lack of an ingredient or an instrument is never a hindrance.
Coffee Toffee was such a recipe. The very combination and the simplicity of the method just made me go straight to the kitchen. The combination of a toffee base with a chocolate coating was as amazing an idea as it was simple. I have been toying with the idea of making chocolate bark but have somehow not gotten around to that. I was probably the summer heat clubbed with a lot of travelling and work that has kept me away. But coffee toffee was the end of that. I saw the recipe and walked straight to the kitchen. It is a perfect recipe and gets done in no time. I would avoid adding the salt the next time as almost all the butter that we get in India does contain some quantity of salt. Further I would also reduce the sugar a little as I don’t have a very sweet tooth even though hubby or mom will find it to be perfect. But that is a personal preference. Further I would really recommend using the thermometer. I do not own a candy thermometer at this time but it is on the top of my list. But using a normal thermometer should also do in the case you are in the same situation as mine.
With no further ado here is the recipe.
Coffee Toffee :
(From Smitten Kitchen, www.smittenkitchen.com)
Butter 1 cup
Brown sugar ½ cup
White sugar ½ cup
Honey/Maple syrup 1 ½ tsp
Salt ¼ tsp (omit if using salted butter)
Coffee powder/espresso powder 1 ½ tsp
Semi-sweet chocolate chips or chocolate cut to thin pieces 1 cup
Chopped walnuts, pecans or any other dry fruits of your choice ½ cup
•Toast the nuts in the oven on a baking sheet for about 7-8 minutes or till the time they start to release a fragrance. Spread them out evenly on the baking sheet to avoid any burning. Further also be careful as the time between the pleasant fragrance and burnt smell is very little.
•In a medium heavy saucepan melt the butter, brown sugar, white sugar, honey, salt and coffee. Cook over medium heat, stirring occasionally with a whisk till it is bubbling. Now at this point if you are using a thermometer go to the original recipe for details. And if you are working blind like I did let it boil for five minutes till it starts getting a jelly like consistency. Now I stopped at this stage but was left with a candy that was too soft. So the next time I will keep going another 5 minutes till it is thicker. Or you could just save yourself the trouble and go buy a candy thermometer. This recipe has made me desperate enough to buy one.
•Pour the candy mix immediately into the prepared baking sheet. You can spread it more evenly by twirling the mix around a bit. Sprinkle the chocolate chips over the toffee and let them sit for a minute until soft, then spread the chocolate evenly over the candy base.
•Sprinkle the chocolate with chopped nuts and then let it set at room temperature and if you can’t wait to break a piece and taste it put it into the freezer for about half an hour. That should be sufficient time for it to set.
•Now break it into pieces and store in an airtight container. If your kitchen is warm store it in the refrigerator and try not to eat it all by yourself. Sharing is a virtue we are taught as children. What would mom say now ….
7Enjoy  ! ! !

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