Espresso Toffee Recipes

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ESPRESSO CHOCOLATE TRUFFLES WITH TOFFEE



Espresso Chocolate Truffles With Toffee image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 18 to 24 truffles

Number Of Ingredients 7

12 ounces bittersweet or semisweet chocolate
1 cup heavy cream
1 tablespoon unsalted butter
Pinch of salt
1 teaspoon vanilla extract
1/4 cup brewed espresso
Crushed toffee bars, for coating

Steps:

  • Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
  • Whisk in the vanilla extract, then the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
  • Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

ESPRESSO TOFFEE FUDGE



Espresso Toffee Fudge image

Provided by Sandra Lee

Categories     dessert

Time 3h20m

Yield 24 pieces

Number Of Ingredients 8

Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
3/4 cup toffee bits

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.

ESPRESSO SPONGE TOFFEE



Espresso Sponge Toffee image

This is a recipe for espresso-flavored sponge toffee. I put it on my blog (http://bostoncheapeats.blogspot.com/) after trying it out. The bitterness of the espresso is good for countering the sweetness of the sponge toffee. If you have dark chocolate chips or melting chocolate, let the toffee harden and cool, break into pieces, and dip into melted dark chocolate for a more sophisticated treat or gift. Enjoy!

Provided by Oparu

Categories     Candy

Time 20m

Yield 1 pan, 10 serving(s)

Number Of Ingredients 5

1/4 cup espresso
1/4 cup honey
1 cup sugar (any combination of white, brown, and or or Turbinado)
1 teaspoon vanilla
2 teaspoons baking soda

Steps:

  • In a saucepan (at least 2 quarts big) on low, heat up the first 4 ingredients (everything except the baking soda). Use a wooden spoon to mix the ingredients together.
  • Make sure you have a candy thermometer, either clipped to the side of the pan or leaning inside the pan, to monitor the temperature of the mixture while it is heating up. The temperature you want to eventually get to, is 300°F.
  • Line a baking pan (or brownie pan) with parchment paper or silicon mat (with parchment paper to cover the sides). Or, grease the baking pan if you don't have parchment paper or a silicon mat.
  • When the mixture is 300 F, turn the heat off.
  • Make sure there are no lumps in the baking soda and add it to the sugar mixture.
  • Mix quickly with the wooden spoon while the mixture bubbles up. It will expand to at least 2 times its original volume.
  • Using the wooden spoon or a spatula, pour and scrape the toffee into the baking pan.
  • Let it cool for at least 30 minutes before breaking it into pieces.

Nutrition Facts : Calories 104.5, Sodium 253.1, Carbohydrate 27, Sugar 27

ESPRESSO TOFFEE FUDGE



Espresso Toffee Fudge image

Make and share this Espresso Toffee Fudge recipe from Food.com.

Provided by Mom2Rose

Categories     Candy

Time 4h10m

Yield 24 pieces, 24 serving(s)

Number Of Ingredients 7

1/2 cup butter
2 cups sugar
12 ounces evaporated milk
2 tablespoons instant espresso powder
12 ounces semi-sweet chocolate chips
30 large marshmallows
3/4 cup toffee pieces

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.

ESPRESSO TOFFEE



Espresso Toffee image

This recipe was printed on a Challenge butter package. Being a coffee lover I had to try it. I have never found a candy recipe that yields a tastier treat.

Provided by Jack Kaufman

Categories     Candy

Time 50m

Yield 1 1/2 pounds, 6-8 serving(s)

Number Of Ingredients 6

1 cup challenge butter
1 1/2 cups sugar
2 tablespoons corn syrup
1/2 cup double strength espresso coffee
4 ounces semi-sweet chocolate chips
1/3 cup chopped almonds

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.

Nutrition Facts : Calories 619.2, Fat 40.4, SaturatedFat 23.1, Cholesterol 81.3, Sodium 248.9, Carbohydrate 68.2, Fiber 2, Sugar 62.3, Protein 2.8

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