Hard Chocolate Toffee

I love Christmas baking! I like to make fudge, but sometimes I want to make something sweet that doesn’t take a lot of time. One of my favourites that I’ve made for the past few years is a hard chocolate toffee. It’s taken me a while to get the timing just right so that the candy isn’t too hard, but this year I’ve finally gotten it! This candy has a similar taste to chocolate Werther’s Originals. (Yum!) These work great as a festively wrapped up candy at Christmas time because they store well at room temperature. So here is my recipe for a hard chocolate toffee, enjoy! This recipe makes two batches, so for a smaller batch just cut the recipe in half.

Hard Chocolate Toffee

Ingredients:

2 cups white sugar
1/2 cup butter
2 cups chocolate chips (bittersweet, semi-sweet and milk all work well! Try white chocolate, or butterscotch chips for a new flavour! For a mocha flavour, add in about 1 tsp espresso powder to the pot with the chocolate chips.

Method:

Grease a cookie sheet (with either baking Pam, or butter), and set aside.
Over medium to high heat, caramelize the sugar in a saucepan until it turns to a golden brown liquid (there will be a few smaller chunks of sugar remaining, that’s okay!), and remember to stir constantly. This should take about 5-7 minutes.
Reduce heat to medium, and add the butter. Stir until melted.
Reduce heat to low-medium, and add the chocolate chips. Stir until just melted, and remove from heat. Continue to stir until all of the chocolate is melted and blended well into the mixture.
Immediately pour the mixture onto the prepared cookie sheet, and allow to sit at room temperature until hardened.
Once hardened, break into small pieces, and dust with icing sugar. (This will prevent the toffee pieces from sticking together when stored.)
You can store these candies in an air tight container at room temperature for up to 1 month.
Note: Don’t use a deep pan for this toffee as you would with fudge, as it is a hard toffee and will be unable to be properly broken if it is too thick. You want the toffee to be about 1/4 inch thick.

Posted in desserts, Recipes Tagged: candy, chocolate, christmas, culinary, dessert, recipe, toffee