Espresso Toffee

The prominent espresso flavor is perfectly tempered with a balance of butter, nuts and sweetness to create a heavenly candy indulgence.

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Espresso Toffee
  1. 1 cup (2 sticks) Challenge Butter
  2. 1½ cup sugar
  3. 2 Tablespoon corn syrup
  4. ½ cup double strength Espresso coffee
  5. 4 oz. semisweet chocolate chips
  6. 1/3 cup chopped almonds
  1. 1

    Prepare 9" x 13" pan by lining with aluminum foil or parchment paper. Melt butter over medium heat in heavy 2 to 3 quart saucepan.

  2. 2

    Stir in sugar, corn syrup and espresso. Cook over medium heat stirring constantly until sugar is dissolved and mixture comes to a boil.

  3. 3

    Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).

  4. 4

    Pour mixture into prepared pan.

  5. 5

    Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy. (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat. Gently press nuts into chocolate.

  6. 6

    Let candy stand at room temperature to cool completely. Break into pieces. Store in an airtight container.


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Took 30 minutes to get to 300° but going slowly prevented scorching. Letting cool overnight. Can't wait to taste!


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