Toffee soothes the savage sweet tooth.
I needed something sweet and I needed it fast. Enter toffee. This was super easy and really really good. Yes, 99% of the time I make cupcakes. To be fair, this is part of a master plan for a cupcake, but it was too pretty not to feature on its own. You probably already have this all laying around in your house, so have at it. I’m sure you can get even more creative with the toppings. A toffee cupcake of some sort coming soon!
From all recipes
- 2 cups butter
- 2 cups sugar
- 1/4 tsp salt
- 1 cup semi sweet chocolate chips
- 1/2 cup chopped almonds
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
- I would recommend putting it in smaller containers to give it away as I have done, otherwise you’ll eat it all in one night.