Thin Toffee Crunch

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Servings: 1 Difficulty: Intermediate
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Crisp, caramelized sugar shards coated in rich chocolate for a decadent treat.
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This Thin Toffee Crunch is a classic confection that transforms simple pantry staples into a sophisticated dessert. The base consists of sugar, corn syrup, cream, and butter, cooked to a precise hard-crack stage to create a thin, glass-like candy that shatters satisfyingly. Topped with a smooth, dual-chocolate glaze, it offers a perfect balance of sweet caramel and deep cocoa notes. This recipe is ideal for holiday gift-giving, parties, or as a luxurious addition to a dessert charcuterie board. The thin texture ensures it isn’t overly heavy, making it a delightful indulgence that pairs beautifully with coffee or tea.

Thin Toffee Crunch recipe image
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Thin Toffee Crunch

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 793.0

Description

This Thin Toffee Crunch is a classic confection that transforms simple pantry staples into a sophisticated dessert. The base consists of sugar, corn syrup, cream, and butter, cooked to a precise hard-crack stage to create a thin, glass-like candy that shatters satisfyingly. Topped with a smooth, dual-chocolate glaze, it offers a perfect balance of sweet caramel and deep cocoa notes. This recipe is ideal for holiday gift-giving, parties, or as a luxurious addition to a dessert charcuterie board. The thin texture ensures it isn't overly heavy, making it a delightful indulgence that pairs beautifully with coffee or tea.

Ingredients

Directions

  1. Line two cookie sheets with foil and lightly grease the foil.
  2. In a heavy 2-quart saucepan, stir together sugar, corn syrup, and heavy cream until well blended.
  3. Cook over medium-low heat, stirring constantly, until the mixture comes to a boil.
  4. Add the butter or margarine to the boiling mixture.
  5. Continue cooking, stirring occasionally, until the mixture reaches 285&# 194;°F (141ðC) on a candy thermometer or the hard-crack stage (drops form hard threads in cold water).
  6. Immediately pour the hot toffee onto the prepared foil-lined cookie sheets.
  7. Spread the toffee evenly with a greased spatula to cover the entire surface.
  8. Allow the toffee to cool completely until hard.
  9. In a small saucepan, melt semi-sweet chocolate, unsweetened chocolate, butter, and 1 tablespoon light corn syrup over low heat, stirring until smooth.
  10. Pour the chocolate glaze over the cooled toffee and spread evenly.
  11. Chill in the refrigerator for 1 hour or until the chocolate is set.
  12. Break the toffee into pieces.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 793.0kcal
% Daily Value *
Total Fat 36.5g57%
Saturated Fat 13.2g66%
Cholesterol 16.5mg6%
Sodium 465.1mg20%
Total Carbohydrate 120.4g41%
Dietary Fiber 0.0g0%
Sugars 111.8g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in a single layer in a tightly covered container in a cool, dry place. Avoid humidity to prevent stickiness.

Variation: For a nuttier texture similar to See's Victoria Toffee, sprinkle chopped walnuts or almonds over the toffee before spreading the chocolate glaze.

Safety: The toffee mixture will be extremely hot (285ðF). Use caution when pouring and spreading.

Yield: This recipe makes approximately 1 3/4 lbs of toffee.

Keywords: toffee, candy, chocolate, dessert, hard crack, brittle, homemade candy, holiday treat, gift idea, sugar syrup, chocolate glaze, walnuts, almonds, confection, crunchy, sweet, butter, cream, corn syrup, semi sweet chocolate
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