Chocolate Molasses Toffee
My daughter and I made this family favorite this weekend – rich buttery toffee topped with a thick layer of chocolate. We usually make it at Christmas time and give it as hostess and teacher gifts. Not this time. We wolfed down the whole batch in record time. A few notes on this toffee – you could definitely mix in some chopped nuts (pecans or almonds) and/or sprinkle some on the top – my kids don’t love nuts so we skip it. This version also has a deeper flavor than most traditional toffees as it has cinnamon and molasses. Also, we prefer eating it straight from the freezer as it’s more crunchy than chewy. Yum.
Chocolate Molasses Toffee (click here for printable recipe)
1 1/4 cups butter
1 cup sugar
1/4 cup brown sugar, packed
1/4 cup water
1 tablespoon molasses
1/2 teaspoon ground cinnamon
1 1/4 cups chocolate chips
Line a baking sheet with parchment paper. In a heavy saucepan over low heat, melt butter. Add granulated sugar, brown sugar, water and molasses and stir until sugar dissolves. Raise the heat to medium and clip a candy thermometer onto the side of the pan.
Cook, stirring slowly but constantly, until the thermometer reaches 290 degrees F, about 15 minutes.
When the mixture is ready to pour, it will look thick and creamy and dark golden, like this:
Remove from heat and stir in the cinnamon. Immediately pour the mixture all at once onto the prepared sheet. Do not scrape residue from the pan. Let stand for 1 minute on the sheet.
Sprinkle the chocolate chips over the toffee and let stand for 1 minute to soften.
Using a knife, metal spoon or offset spatula, spread the chocolate over the toffee until melted and smooth:
Refrigerate uncovered until candy is firm, about 2 hours. Break into pieces and store in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.