It was a rainy afternoon when I stumbled upon a new gadget: a precision digital candy thermometer. I had always wanted to master the art of toffee making, but the idea of boiling sugar to the perfect temperature seemed daunting. Little did I know, this was the breakthrough moment I needed! Armed with my new toy and a dash of creativity, I embarked on a journey to create a toffee that would not only satisfy my sweet tooth but also elevate my dessert game. The result? A luxurious espresso toffee, perfectly balanced with a sprinkle of sea salt and a rich chocolate drizzle.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 tablespoon instant espresso powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt (plus extra for sprinkling)
- 1 cup dark chocolate chips (or chopped dark chocolate)
Instructions
Begin by preparing a baking sheet. Line it with parchment paper, ensuring it’s smooth and flat. This will be the base for your toffee.
In a heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, brown sugar, and corn syrup. Mix well over medium heat, stirring constantly with a silicone spatula until the butter melts and the sugars dissolve.
Once the mixture is bubbling, insert your precision digital candy thermometer. Continue to cook while stirring frequently until it reaches 300°F (hard crack stage). This is where your gadget shines, taking the guesswork out of reaching the perfect temperature. It takes about 10-15 minutes, so keep a close eye on it!
As the toffee approaches 300°F, add the instant espresso powder and vanilla extract. Stir vigorously to incorporate the flavors. The aroma of coffee will fill your kitchen, and you’ll be captivated!
As soon as the mixture reaches the desired temperature, remove it from the heat and quickly pour it onto the prepared baking sheet. Spread it out evenly with the spatula, if necessary. Don’t worry about perfection; the rustic look adds to its charm.
Allow the toffee to cool at room temperature for about 10 minutes. While it’s setting, melt the dark chocolate. You can do this using a microwave in 30-second intervals or using a double boiler. Stir until smooth and glossy.
Once the toffee has cooled slightly but is still warm, drizzle the melted chocolate over the top. Use a fork or a piping bag for an artistic effect. Immediately sprinkle a pinch of sea salt over the chocolate drizzle to enhance the flavors.
Let the toffee cool completely at room temperature for about 1-2 hours or until fully hardened. Once set, break it into shards and store it in an airtight container.
Enjoy your gourmet espresso toffee as a delightful treat or gift it to friends and family. Their taste buds will thank you, and you’ll feel like a modern-day confectionery wizard!