Espresso Sponge Toffee Recipes

ESPRESSO TOFFEE

Steps:

• Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
• Melt butter over medium heat in heavy 2 to 3 quart saucepan.
• Stir in sugar, corn syrup and espresso.
• Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
• Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
• Pour mixture into prepared pan.
• Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
• (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
• Gently press nuts into chocolate.
• Let candy stand at room temperature to cool completely.
• Break into pieces.
• Store in an airtight container.

ESPRESSO TOFFEE FUDGE

Steps:

• Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
• Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

MELT IN YOUR MOUTH TOFFEE

Steps:

• In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
• Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

SPONGE TOFFEE

Steps:

• Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
• Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
• Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
• Let cool for about 30 minutes and break into pieces.

ESPRESSO TOFFEE FUDGE

Steps:

• Lightly coat 9x13 inch baking pan with butter-flavored cooking spray.
• In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder.
• Bring to a rolling boil for 10 minutes, stirring constantly.
• Remove from heat and add chocolate chips and marshmallows.
• Stir until melted and completely incorporated.
• Pour into prepared pan.
• Sprinkle toffee bits over top and press lightly into fudge.
• Cool in the refrigerator until set, about 3-4 hours.
• Cut into bite-sized squares to serve.

SPONGE TOFFEE

Steps:

• Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
• Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
• Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
• Let cool for about 30 minutes and break into pieces.
• Variations:.
• Chocolate Dipped Sponge Toffee:.
• Dip the sponge toffee in chocolate for a homemade crunchy treat.
• Sponge Toffee Ice Cream:.
• Mix sponge toffee pieces into prepared ice cream.