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July 21, 2006
Chocolate-Speckled Toffee
Cooking spray
1 cup sugar
1/2 cup light-colored corn syrup
1/4 cup butter, cut into small pieces
1 tablespoon water
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 ounce semisweet chocolate, coarsely chopped
Line a baking sheet with foil; lightly coat foil with cooking spray. Lightly coat a metal spatula with cooking spray; set aside.
Combine sugar, syrup, butter, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally with a wooden spoon until ingredients are just combined. Cook, without stirring, until candy thermometer registers 300° (about 5 minutes).
Remove from heat. Stir in 2 teaspoons vanilla. Sprinkle 1/2 teaspoon baking soda over surface of mixture; carefully stir baking soda into mixture. Immediately pour sugar mixture onto prepared pan. Working quickly, spread to about 1/8-inch thickness using prepared spatula. Let stand for 2 minutes. Sprinkle chocolate evenly over toffee, and cool completely. Break into bite-sized pieces.
Note: Store toffee in an airtight container at room temperature for up to one week.
Yield: 12 servings (serving size: about 1 ounce)
CALORIES 152(27% from fat); FAT 4.5g (sat 2.3g,mono 1.6g,poly 0.1g); PROTEIN 0.2g; CHOLESTEROL 10mg; CALCIUM 2mg; SODIUM 145mg; FIBER 0.1g; IRON 0.0mg; CARBOHYDRATE 29.1g
Posted by carcharhinid at July 21, 2006 08:46 PM