Friday, September 7, 2007

Chocolate Toffee

2 cups sugar
1/2 cup butter
2 oz. bittersweet chocolate, chopped

Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes.

When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend.

Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.

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