Saturday, October 30, 2010

Chocolate tofee

14 tablespoons (1 stick, plus 6 tablespoons) butter
1 cup sugar
2 tablespoons cold water
1/2 cup chopped pecans (optional, My husband and I don't like nuts)
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Generously butter a cookie sheet and put it off to the side.Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon for about 10 minutes. Remove spoon from pan, and cook to a very "brittle" stage (300 degrees to 310 degrees F on a candy thermometer) OR You can do a cold water test: the candy should separate into hard, brittle threads when dropped in cold water. Remove from heat (add nuts here if you would like) Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly and top with chocolate chips or bars- spreading as it melts (but I often like to melt chocolate beforehand to make spreading easier). Cool completely and break into pieces. Don't worry about the shapes they break into- the randomness makes it fun!I can usually get anywhere from 35-40 pieces. Perfect for holiday gifts!

recipe by: Keri

Apron Giveaway and Scentsy Candle Giveaway is still going on.... You can enter Here for the candle and Here for the Apron! Good luck.

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