Espresso Bean Coffee Toffee With Chocolate Glaze |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I love whole coffee beans,especially the ones at the bottom of a glass of zambucca! There's just something about that brittle, almost hollow crunch as they break apart and release their heady, pungent flavor. By using whole beans in the mix, the entire toffee is infused with coffee flavor. Read more . The beans add texture and a wonderful visual component. Ingredients:
for toffee |
- 1 cup sugar |
- 1/2 cup water |
- 1/2 cup (1 stick) butter |
- 1/2 teaspoon salt |
- 3/4 cup espresso beans |
for glaze |
- 1/2 cup chocolate pieces |
- 2 tablespoons strong coffee |
- 2 tablespoons sugar |
Directions:
1. Start by liberally greasing a cookie sheet or other large, flat, clean surface with butter.
2. Combine all ingredients except espresso beans in a large saucepan.
3. Attach your candy thermometer and start heating.
4. Stir constantly. Be aware the mixture will have a tendency to foam at lower temps.
5. This tendency will be somewhat reduced once the water has boiled off.
6. continue to heat, stirring very frequently, until you reach the magical candy-making temperature of 285 Fahrenheit (140.5 C). Immediately remove from heat and stir in espresso beans.
7. Pour onto the greased cookie sheet to cool.
8. Once the toffee has cooled, it's ready for a glaze.
9. This particular glaze isn't completely solid at room temperature - its texture resembles a dense frosting, but the flavor is outstanding.
10. Combine sugar and coffee in a saucepan.
11. Bring just to a boil, then remove from heat and stir in the chocolate.
12. You can thin this mixture by slowly adding coffee, no more than 1/4 teaspoon at a time, until it reaches the desired pouring texture.
13. Drizzle over your toffee.
14. Allow to cool and it's ready to eat.
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