Dark Chocolate Butter Toffee Recipes

DARK CHOCOLATE BUTTER TOFFEE

Steps:

• Preheat oven to 350°F.
• Grease or line a baking sheet with parchment paper.
• Toss pecans on pan and bake 8 minutes.
• Remove nuts and allow to cool. You can reuse this pan for toffee.
• In a medium-sized pot, add sugar, butter, and salt.
• Allow butter to melt and come to a gentle boil.
• Simmer on a low boil for 13-15 minutes or until toffee mixture is a dark amber color.
• If you are using a candy thermometer, cook to 290°F to 300°F, or "hard crack" stage. Once at this point, remove from heat and stir in vanilla.
• Pour hot toffee mixture on prepared baking pan and allow to set slightly, 2-3 minutes.
• Sprinkle chocolate chips on top and allow to sit for 1-2 minutes, then spread softened chocolate into an even layer.
• Before chocolate sets, sprinkle top with chopped pecans.
• Allow toffee to cool and set for about 2 hours before breaking into pieces.

DARK CHOCOLATE COVERED BUTTER TOFFEE

Steps:

• In a heavy bottomed skillet (NOT a non-stick skillet), over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir with a wooden spoon or spatula to combine. (I use a wooden one, because the mixture does not seem to stick to it as much as a metal or plastic one.) Bring to a boil and then don't stir or mess with the mixture again until it is caramel colored.(Do not walk out of the kitchen though. Never ever leave something this hot boiling on the stove unattended. Also, if you have children in the house, please use a rear burner to make this. The toffee is going to be boiling at an extremely high temperature.)
• Set a brown paper bag near the stove and let the mixture boil until it matches the bag in color. This takes between 18-20 minutes and I ALWAYS set a timer. Just in case I find myself distracted, the timer prevents me from letting the candy burn. While the toffee is boiling, prepare two large baking sheets by lining them with parchment paper or silpat mats. (Do not use waxed paper, it will melt.) The pans will be extremely hot when you pour the toffee onto them. I always set them on hot pads or a folded towel on top of the counter.
• Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly divide the toffee between the two baking sheets. Using a spatula or an offset knife, spread the toffee as thinly as possible across the baking sheets. Let it cool completely. I like to set the pans in the refrigerator to speed up the process, but it will also cool at room temperature.
• When the toffee is cool, blot with a paper towel to remove excess oils from the surface. Melt the chocolate in a glass bowl over a pan of simmering water. The chocolate can also be melted in a microwave at 50% power, checking and stirring every 60-90 seconds.
• Spread the warm chocolate across the toffee and then place in the refrigerator to cool completely. It would probably cool fine on the counter as well, but I have never been that patient. Once cooled, break into pieces. Share with friends and Enjoy!

BUTTER TOFFEE HAZELNUTS AND DARK CHOCOLATE

Steps:

• In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes.
• Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, Tempered Chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces.
• Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any excess water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1-ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.

DARK CHOCOLATE BUTTER TOFFEE

Steps:

• Line a 15x10x1 inch jelly roll pan with foil, then spray with non-stick pan coat.
• In a medium saucepan, combine butter, sugar, water, and corn syrup. Heat over medium heat to melt butter and combine ingredients. Increase heat to medium high and cook for ten minutes. Do not stir.
• Remove from heat and add 1 cup of the nuts.
• Quickly pour toffee into prepared pan and spread to edges. Let stand in pan on wire rack for 30 minutes to harden.
• Melt half of the chocolate in the microwave for one minute. Stir until smooth. Spread over toffee and refrigerate until firm, about 20 minutes.
• Once firm, flip entire bar onto a sheet of waxed paper; remove foil.
• Melt remaining chocolate in microwave on high for one minute. Stir until smooth. Spread over top of toffee bar and sprinkle with remaining 1/4 cup finely chopped nuts.
• Once chocolate is firm, break bar into bite-sized pieces and store at room temperature for up to one month.

CHOCOLATE-COVERED BUTTER TOFFEE

Steps:

• In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.