There is something so satisfying about making a fast batch of candy from stuff you have in the cupboard. I love coffee and I really love toffee, so this looks as if it was made just for me!
This recipe comes to us from The Smitten Kitchen Cookbook. This is my latest cookbook obsession, and every recipe is inspired and written with easy to follow instructions, plus great photos. I reccomend it to give as a gift to yourself.
Back to the Coffe Toffee…I checked all of the ingredients and came up short on semi sweet chocolate chips due to my kids eating them like candy, so I used some left over Hershey Kisses from Valentines Day. They worked perfectly. I thought I’d try toasted coconut on half of the toffee since I really don’t love nuts, and the coconut worked, too! The coffee flavor is subtle, and gives a nice variation to sweet toffee.
Here’s what I learned: The candy mixture cooks quickly, so don’t leave it unattended. Start stirring it constantly the minute it reaches 250 degrees, it will zoom to 300 degrees in a matter of minutes.
When pouring the cooked mix into the pan, take care not to pour any scorched sugar from the side of the sauce pan into toffee.
Have the chocolate chips ready to go onto the hot candy as soon as it is poured into the pan. If you use Hershey Kisses, it takes about 2 dozen, and have them unwrapped before you start the recipe.
Cool the pan in the refrigerator for about an hour. Store candy covered in the refrigerator to keep chcolate from getting soft.
The recipe makes about 3/4 of a 9″x13″ pan. Try not to eat it all in one day…
Next day update…even better flavor after sitting overnight in the fridge!