A perfect candy to make for gift giving or to serve in a pretty dish over the holidays
Ingredients
2 cups real butter (NOT margarine)
2 cups white sugar
2 tbsp. molasses
1 300 g. bag semi sweet chocolate chips
100 g. crushed pecans
candy thermometer
Instructions
Cut a large piece of parchment paper and place it on the cookie sheet
Spray very lightly with cooking spray and spread it evenly with paper towel- If your cookie sheets are new and very clean you may choose to omit the parchment paper and just very lightly butter (with a piece of paper towel) the surface of your cookie sheet
Gather your ingredients along with a saucepan and a candy thermometer
Your toffee will need to reach hard crack stage which is 295-305 degrees Farenheit
Melt butter on low heat
Add sugar and molasses and stir with a wooden spoon constantly- You never want to burn your butter, so I start at like 3-4 and turn it down to 2 when it begins boiling
Stir consistently until it reaches hard crack on low heat- up to 30 minutes
When you have reached hard crack or about 298 degrees F, pour toffee onto prepared cookie sheet
Tilt the pan to spread the liquid toffee evenly- don't use a knife!
When it has spread evenly, pour a bag of good quality semi-sweet chips over top, while it is still very hot- this will melt the chips
When they look melted, spread over the candy surface with a butter knife
Sprinkle with chopped pecans while chocolate is soft and press gently so they stick
Set in a cool place to harden- I don't recommend the refrigerator as it will discolour your chocolate
Allow it to cool and harden completely and break into pieces
Place in gift bags, tins or storage containers and ENJOY!
Store in a cooler location but don't refrigerate.
Recipe by Simple Local Life at https://www.simplelocallife.com/english-toffee-recipe/