Espresso Toffee Recipes

ESPRESSO SPONGE TOFFEE

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.

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.

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 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.